usquepaugh.kenyonsGristMill.feature
while websurfing i encountered the [2003.11.16] issue of [americanProfile] - specifically, the article [asStoneTurns], which is a feature on the ancient mill that is the centrepiece of my home village of [usquepaugh]. [kenyonsGristMill] is a historic & still-functioning maize-grinding mill that provides the meal used to make the "indian bread" known variously as [johnnycakes], [cornpone] or [pone] & [indianCakes].
these tastycakes are a treat served with maple syrup. you basically mix boiling water with stoneground cornmeal and fry, sometimes adding bacon grease. historically this was the replacement for bear fat, a much tastier choice but hard to obtain. you can consider these to be the atlantic coast's equivalent of the tortilla, served with every meal from south carolina to southern maine and inland everywhere that the 'archaic coastal algonkin' language spread.
the word [pone] is borrowed from the powhatan language (as with so many early native terms like opossum, skunk, raccoon, moose, etc.). when the english settled at roanoke, they learnt to call this heavy, tasty "bread" after the powhatan word [apo:n], plural [apo:nas]. adapted into english this became [pone] & even [cornpone]. the algonkian root appears also in similar form in powhatan's cousin languages up the coast.
[johnnycake], on the other hand, is a rationalisation of [shawneeCake] - the shaawano, or 'southerners', are algonkian speakers who taught southern whites to cook local foods. i'm not sure why rhode islanders prefer this to the adopted abo term, but it's all variant recipes of the same foodstuff.
as i may be one of the only diegue�as who cooks [johnnycakes] regularly (i had some this morning, made with hand-delivered [kenyonsGristMill] meal, mind you), i am thrilled to see this feature. not to mention that i grew up a ten-minute hike down lonely, isolated [pineHill] (near the old smallpox isolation camp) from the mill: i would walk the steep grade, which was impassable to most regular vehicles during the winter, to wait for the bus in the exact spot where the pictured owners are standing.
these tastycakes are a treat served with maple syrup. you basically mix boiling water with stoneground cornmeal and fry, sometimes adding bacon grease. historically this was the replacement for bear fat, a much tastier choice but hard to obtain. you can consider these to be the atlantic coast's equivalent of the tortilla, served with every meal from south carolina to southern maine and inland everywhere that the 'archaic coastal algonkin' language spread.
the word [pone] is borrowed from the powhatan language (as with so many early native terms like opossum, skunk, raccoon, moose, etc.). when the english settled at roanoke, they learnt to call this heavy, tasty "bread" after the powhatan word [apo:n], plural [apo:nas]. adapted into english this became [pone] & even [cornpone]. the algonkian root appears also in similar form in powhatan's cousin languages up the coast.
[johnnycake], on the other hand, is a rationalisation of [shawneeCake] - the shaawano, or 'southerners', are algonkian speakers who taught southern whites to cook local foods. i'm not sure why rhode islanders prefer this to the adopted abo term, but it's all variant recipes of the same foodstuff.
as i may be one of the only diegue�as who cooks [johnnycakes] regularly (i had some this morning, made with hand-delivered [kenyonsGristMill] meal, mind you), i am thrilled to see this feature. not to mention that i grew up a ten-minute hike down lonely, isolated [pineHill] (near the old smallpox isolation camp) from the mill: i would walk the steep grade, which was impassable to most regular vehicles during the winter, to wait for the bus in the exact spot where the pictured owners are standing.
posted by Unknown @ 16:55
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