Bread

Item number Z 35095 from the MAA: University of Cambridge.

Public

Item Records

This page shows all the information we have about this item. Both the institution that physically holds this item, and RRN members have contributed the knowledge on this page. You’re looking at the item record provided by the holding institution. If you scroll further down the page, you’ll see the information from RRN members, and can share your own knowledge too.

The RRN processes the information it receives from each institution to make it more readable and easier to search. If you’re doing in-depth research on this item, be sure to take a look at the Data Source tab to see the information exactly as it was provided by the institution.

These records are easy to share because each has a unique web address. You can copy and paste the location from your browser’s address bar into an email, word document, or chat message to share this item with others.

Data
Data Source

This information was automatically generated from data provided by MAA: University of Cambridge. It has been standardized to aid in finding and grouping information within the RRN. Accuracy and meaning should be verified from the Data Source tab.

Description

A sample of bread made from seaweed, kelp, wild berries and roe.; Good

Context

A label with the sample gives its provenance to the natives in the early days among the Puget Sound and Alaska Indians. The original European tribal names and, where possible, current tribal names have both been given in separate GLT fields.; The black matter composing the majority of this bread is probably Porphyra perforata an edible seaweed eaten by most Northwest Coast Native Indians. The lighter brown matter is probably Kelp which is generally eaten when it is coated with herringroe, a delicacy, known as !ghow amongst the Haida. A label with the sample states the ingredients were all mixed together and pressed into shape.