pemmican (Meaning)
pemmican (n)
lean dried meat pounded fine and mixed with melted fat; used especially by North American Indians
pemmican (n.)
Among the North American Indians, meat cut in thin slices, divested of fat, and dried in the sun.
Meat, without the fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat and sometimes dried fruit, and compressed into cakes or in bags. It contains much nutriment in small compass, and is of great use in long voyages of exploration.
A treatise of much thought in little compass.
Synonyms & Antonyms of pemmican
No Synonyms and anytonyms found
pemmican Sentence Examples
- Pemmican was an essential foodstuff for Native American tribes during their nomadic journeys.
- The pemmican's high calorie content provided sustained energy on long hunting expeditions.
- Its preparation involved pounding lean meat into a paste and mixing it with dried berries and animal fat.
- The resulting pemmican was lightweight, portable, and had a long shelf life.
- Explorers such as Lewis and Clark relied on pemmican to supplement their rations.
- The unique combination of meat, berries, and fat in pemmican made it both nutritious and calorific.
- Pemmican is considered a culinary symbol of the American frontier and its adaptability to harsh conditions.
- Its meat content provided essential protein, while the berries added vitamins and antioxidants.
- The preparation of pemmican was a laborious process, but the result was a versatile sustenance.
- Today, pemmican is still valued as an emergency food source for extreme environments and endurance activities.
FAQs About the word pemmican
lean dried meat pounded fine and mixed with melted fat; used especially by North American IndiansAmong the North American Indians, meat cut in thin slices, dive
No synonyms found.
No antonyms found.
Pemmican was an essential foodstuff for Native American tribes during their nomadic journeys.
The pemmican's high calorie content provided sustained energy on long hunting expeditions.
Its preparation involved pounding lean meat into a paste and mixing it with dried berries and animal fat.
The resulting pemmican was lightweight, portable, and had a long shelf life.
