Pan de campo

Last updated
Pan de campo
Pan de campo.jpg
Main ingredientswheat flour
Ingredients generally usedbaking powder, salt, shortening, water

Pan de campo is a flatbread with a name that is thought of as country bread, camp bread, or cowboy bread. [1] The bread was a regional staple of cowboy and vaqueros of southern Texas. [2] Celebrated in several southern Texas festivals, it was named an official symbol of Texas in 2005. [3]

Flatbread Type of bread

A flatbread is a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—although some are slightly leavened, such as pita bread.

Cowboy animal herder

A cowboy is an animal herder who tends cattle on ranches in North America, traditionally on horseback, and often performs a multitude of other ranch-related tasks. The historic American cowboy of the late 19th century arose from the vaquero traditions of northern Mexico and became a figure of special significance and legend. A subtype, called a wrangler, specifically tends the horses used to work cattle. In addition to ranch work, some cowboys work for or participate in rodeos. Cowgirls, first defined as such in the late 19th century, had a less-well documented historical role, but in the modern world work at identical tasks and have obtained considerable respect for their achievements. Cattle handlers in many other parts of the world, particularly South America and Australia, perform work similar to the cowboy.

Vaquero A horse-mounted livestock herder of a tradition that originated on the Iberian Peninsula.

The vaquero is a horse-mounted livestock herder of a tradition that originated on the Iberian Peninsula. Today the vaquero is still a part of the doma vaquera, the Spanish tradition of working riding. The vaquero traditions developed in Mexico from methodology brought to Mesoamerica from Spain and became the foundation for the North American cowboy. The vaqueros of the Americas were the horsemen and cattle herders of Spanish Mexico, who first came to California with the Jesuit priest Eusebio Kino in 1687, and later with expeditions in 1769 and the Juan Bautista de Anza expedition in 1774. They were the first cowboys in the region.

Contents

Description

Pan de campo is a flatbread made from wheat flour, baking powder, salt, a fat, and water. Traditionally it was cooked in a dutch oven. [1] The resulting round loaf is 1 to 1–1/2 inches thick. [3] The flavor is biscuit-like. [4]

Dutch oven thick-walled cooking pot with a tight-fitting lid

A Dutch oven is a thick-walled cooking pot with a tight-fitting lid. Dutch ovens are usually made of seasoned cast iron; however, some Dutch ovens are instead made of cast aluminium, or ceramic. Some metal varieties are enameled rather than being seasoned. Dutch ovens have been used as cooking vessels for hundreds of years. They are called casserole dishes in English-speaking countries other than the United States, and cocottes in French. They are similar to both the Japanese tetsunabe and the sač, a traditional Balkan cast-iron oven, and are related to the South African potjiekos, the Australian Bedourie oven and Spanish cazuela.

In culture

The Tejano origins of the dish have become part of Tex-Mex fusion. [5] In Larry McMurtry's novel, Lonesome Dove , the Mexican cook prepares the bread for wranglers. [6]

Tejano resident of the state of Texas culturally descended from the original Spanish-speaking settlers of Texas and northern Mexico

Tejanos are the Hispanic residents of the state of Texas who are culturally descended from the original Spanish-speaking settlers of Tejas, Coahuila, and other northern Mexican states. They may be variously of Criollo Spaniard or Mestizo origin. Alongside Californios and Neomexicanos, Tejanos are part of the larger Chicano/Mexican-American/Hispano community of the United States, who have lived in the American Southwest since the 16th century.

Tex-Mex regional American cuisine that combines food products available in the United States and Mexican cuisine

Tex-Mex cuisine, also known as Mexican American cuisine, is a fusion of Mexican and American cuisines, deriving from the culinary creations of the Tejano people living in Texas. It has spread from border states such as Texas and others in the Southwestern United States to the rest of the country as well as Canada. Tex-Mex is most popular in Texas and neighboring areas, especially nearby states in both the US and Mexico. The Mexican food market is a 41 billion dollar industry within the United States.

Larry Jeff McMurtry is an American novelist, essayist, bookseller, and screenwriter whose work is predominantly set in either the Old West or in contemporary Texas. His novels include Horseman, Pass By (1962), The Last Picture Show (1966), and Terms of Endearment (1975), which were adapted into films earning 26 Academy Award nominations. His 1985 Pulitzer Prize-winning novel Lonesome Dove was adapted into a television miniseries that earned 18 Emmy Award nominations, with the other three novels in his Lonesome Dove series adapted into three more miniseries, earning eight more Emmy nominations. McMurtry and cowriter Diana Ossana adapted the screenplay for Brokeback Mountain (2005), which earned eight Academy Award nominations with three wins, including McMurtry and Ossana for Best Adapted Screenplay.

Sourdough bread was more widespread on cattle drives in Texas than the regional pan de campo. They were consumed along with other breads including tortillas, hoe cakes, and cornbread. [7] In June 2005, Governor Rick Perry signed legislation making pan de campo the official state bread of Texas. [3]

Rick Perry American politician

James Richard "Rick" Perry is an American politician who is the 14th and current United States Secretary of Energy, serving in the Cabinet of Donald Trump. Prior to his cabinet position, Perry served as the 47th Governor of Texas from December 2000 to January 2015. Before being the 47th Governor of Texas, Perry was elected Lieutenant Governor of Texas in 1998 and assumed the governorship in December 2000 when Governor George W. Bush resigned to become president. Perry was the longest-serving governor in Texas history.

Related Research Articles

Pizza Usually savory dish of flattened bread and toppings

Pizza is a savory dish of Italian origin, consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and various other ingredients baked at a high temperature, traditionally in a wood-fired oven. In formal settings, like a restaurant, pizza is eaten with knife and fork, but in casual settings it is cut into wedges to be eaten while held in the hand. Small pizzas are sometimes called pizzettas.

Pita soft, slightly leavened flatbread baked from wheat flour

Pita or pitta, is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely-known version with an interior pocket, also known as Arabic bread, Syrian bread, and other names, as well as pocketless versions such as the Greek pita, used to wrap souvlaki. The Western name pita may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab khubz (bread).

Chapati unleavened wheat flatbread eaten in South Asia

Chapati, , also known as roti, safati, shabaati, phulka and roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean. Chapatis are made of whole wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava.

A muffin is an individual-sized, baked product. It can refer to two distinct items, a part-raised flatbread and a cupcake-like quickbread. The flatbread is of British or European derivation, and dates from at least the early 18th century, while the quickbread originated in North America during the 19th century. Both are common worldwide today.

Dough paste used in cooking

Dough is a thick, malleable, sometimes elastic, paste made out of any grains, leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water and/or other liquid, and sometimes includes flour yeast or other leavening agents as well as other ingredients such as various fats or flavorings.

Roti unleavened wheat flatbread eaten in South Asia

Roti is a round flatbread native to the Indian subcontinent made from stoneground wholemeal flour, traditionally known as atta, and water that is combined into a dough. Roti is consumed in India, Pakistan, Nepal, Sri Lanka, Indonesia, Singapore, Maldives, Thailand, Malaysia and Bangladesh. It is also consumed in parts of Africa, Fiji, Mauritius and the Caribbean, particularly in Trinidad and Tobago, Jamaica, St Lucia, Guyana and Suriname. Its defining characteristic is that it is unleavened. Naan from the Indian subcontinent, by contrast, is a yeast-leavened bread, as is kulcha.

Lavash flatbread

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

Tava large flat, concave or convex disc-shaped frying pan, skillet, or griddle, made from metal (often sheet iron, cast iron, sheet steel or aluminium), used in South, Central, and West Asia and the Caucasus, for cooking flatbreads and as a frying pan

A tava(h), tawa(h), tapa, saj, or sac is a large flat, concave or convex disc-shaped frying pan made from metal, usually sheet iron, cast iron, sheet steel or aluminium originating from the Indian subcontinent. It is used in Central, West Asia, Caucasus, and the Indian subcontinent, for cooking a variety of flatbreads and as a frying pan. It also sometimes refers to the ceramic frying pan.

Lahmacun

Lahmacun or lahmajoun or lahma bi-'ajin, also known as Turkish pizza, Armenian pizza, Lebanese pizza, or Syrian pizza, is a round, thin piece of dough topped with minced meat, minced vegetables and herbs including onions, tomatoes and parsley, and spices such as cayenne pepper, paprika, cumin and cinnamon, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and roasted eggplant. Though it somewhat resembles pizza, it has only in modern times been called by that name, and it is of Middle Eastern rather than European origin. Furthermore, unlike pizza, lahmacun traditionally does not contain cheese.

Guyanese pepperpot

Pepperpot is an Amerindian-derived dish popular in Guyana. It is traditionally served at Christmas and other special events. Along with chicken curry, and cook up rice, pepperpot is one of Guyana's national dishes.

Khubz

Khubz, alternatively spelled khoubz, khobez, khubez, or khubooz, also known as Arabic bread, Lebanese bread, or Syrian bread, is a round leavened Middle Eastern flatbread, that forms a staple of the local diet from the Arabian Peninsula to Morocco. It originated in the Middle East. It is used in many Mediterranean, Balkan, and Middle Eastern cuisines, and resembles other slightly leavened flatbreads such as Iranian nan-e barbari, Central and South Asian flatbreads, and pizza base.

Bolillo Small baguette-like bread from Mexico

A bolillo or pan francés is a type of savory bread traditionally made in Mexico, but also made in Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country.

Panamanian cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.

Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, British, African American, Cajun/Creole, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian.

References

  1. 1 2 "Pan de Campo", Texas Monthly, November 2016, retrieved 2018-08-20
  2. ↑ Martin W. Sandler (15 January 2001). Vaqueros: America's First Cowmen. Henry Holt and Company (BYR). pp. 30–. ISBN   978-0-8050-6019-5.
  3. 1 2 3 Raven, John (November 1, 2005), "Pan de Campo: The Official State Bread of Texas", Texas Cooking, retrieved 2018-08-20
  4. ↑ Lisa Fain (29 November 2011). The Homesick Texan Cookbook. Hachette Books. pp. 352–. ISBN   978-1-4013-0394-5.
  5. ↑ David J. Leonard; Carmen R. Lugo-Lugo (17 March 2015). Latino History and Culture: An Encyclopedia. Routledge. pp. 534–. ISBN   978-1-317-46646-8.
  6. ↑ Mary Ellen Snodgrass (11 June 2016). World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization. Taylor & Francis. pp. 1769–. ISBN   978-1-317-45160-0.
  7. ↑ Chapman, Art (March 27, 2005), "Food fight on for official bread of Texas", Houston Chronicle, retrieved 2018-08-20
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.