Frybread - Wikipedia

^ a b .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}Miller, Jen. "Frybread". Smithsonian.com. Retrieved January 20, 2012. ^ Sokolov, R. (1993). Why We Eat What We Eat. Atria Books. p. 170. ISBN 978-0-671-79791-1. Retrieved November 22, 2019. ^ a b Talahongva, Patty (Spring 2018). "No More 'Die Bread': How Boarding Schools Impacted Native Diet and the Resurgence of Indigenous Food Sovereignty". Journal of American Indian Education. 57:1: 145–53. doi:10.5749/jamerindieduc.57.1.0145 – via JSTOR. ^ a b Miller, Jen (2008). "Frybread". Smithsonian. Archived from the original on May 26, 2019. Retrieved June 4, 2019. ^ Rupp, Rebecca (November 23, 2016). "Native American Cuisine Returns to Its Roots". National Geographic. Archived from the original on June 4, 2019. Retrieved June 4, 2019. ^ Lam, Francis (November 3, 2017). "Exploring indigenous kitchens of North America with Sean Sherman". www.splendidtable.org. Archived from the original on June 4, 2019. Retrieved June 4, 2019. ^ Sean Sherman; Beth Dooley (2017). The Sioux Chef's Indigenous Kitchen. University of Minnesota Press. ISBN 978-0-8166-9979-7. ^ a b Judkis, Maura (November 22, 2017). "'This is not a trend': Native American chefs resist the 'Columbusing' of indigenous foods". Washington Post. Archived from the original on June 3, 2019. Retrieved June 3, 2019. ^ d'Errico, Peter (July 13, 2017). "(Not) Fry Bread: The Sioux Chef's Indigenous Kitchen". IndianCountryToday.com. Archived from the original on June 4, 2019. Retrieved June 4, 2019. ^ "USDA National Nutrient Database for Standard Reference, Release 23" (PDF). USDA. Archived from the original (PDF) on October 21, 2011. ^ NetState.com. Official State Foods. 2006. February 18, 2007.