page_title: Pemmican
hierarchical_section_title: Pemmican
caption_attribution_description: English: No known copyright restrictions. Please credit UBC Library as the image source. For more information, see digitalcollections.library.ubc.ca/cdm/about. Creator: Bullock-Webster, Harry, 1855-1942 Date Created: [between 1874 and 1880?] Source: Original Format: University of British Columbia. Library. Rare Books and Special Collections. Sketches of Hudson Bay life by H. Bullock Webster 1874-1880 Permanent URL: digitalcollections.library.ubc.ca/cdm/singleitem/collecti...
context_page_description: Pemmican is a mixture of tallow, dried meat and dried berries used as a nutritious food. Historically, it was an important part of indigenous cuisine in certain parts of North America, and is still prepared today. The word comes from the Cree word pimîhkân, which itself is derived from the word pimî, "fat, grease". The Lakota word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.
  Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong and Roald Amundsen.
context_section_description: Pemmican is a mixture of tallow, dried meat and dried berries used as a nutritious food. Historically, it was an important part of indigenous cuisine in certain parts of North America, and is still prepared today. The word comes from the Cree word pimîhkân, which itself is derived from the word pimî, "fat, grease". The Lakota (or Sioux) word is wasná, originally meaning "grease derived from marrow bones", with the wa- creating a noun, and sná referring to small pieces that adhere to something. It was invented by the Indigenous peoples of North America.
  Pemmican was widely adopted as a high-energy food by Europeans involved in the fur trade and later by Arctic and Antarctic explorers, such as Captain Robert Bartlett, Ernest Shackleton, Richard E. Byrd, Fridtjof Nansen, Robert Falcon Scott, George W. DeLong and Roald Amundsen.
caption: Depiction of European fur trader trying pemmican for the first time
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