I could really go for some fried bannock right about now. It's fantastic.
@sj_zero @Blackgendermoderate I think pretty much every culture has some variation on “mix flour and water, squish it flat, put it on a hot rock next to the fire”.
Although, tbf, I can’t think of one for China off the top of my head.
@Flick @sj_zero @Blackgendermoderate I watched a documentary on that once. The hardest-to-make "bread" is from sago palm areas w/o other grains. No wonder rice conquered those areas.
@polarisera @sj_zero @Blackgendermoderate Doesn’t that require a huge amount of work just to make it edible, never mind to get flour / bread out of it?
One of the really interesting things is that European cuisine was changed forever when the Americas were colonized because indigenous people had already domesticated things like corn or peppers or potatoes, but in the same way indigenous cuisine was changed by the introduction of things like lard and flour.
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@Flick @sj_zero @Blackgendermoderate Tons of labor, and a few "primitive" areas still did all the work at time of documentary. But as former anthropologists (before wokeness) noted, those tropical area have the time to do it. The slow life of the tropics was no myth, but it was slow work, not idleness. Of course all the labor was on WOMEN! And then it evolved into more social classes, where that labor from the lower to the higher caste is extreme. But rice is such a better grain, it took over in any area large enough. Indonesia still uses sago.