About the Event
UBC Collaborative Digital Heritage Studio (CoDHerS), under the Department of Asian Studies and the UBC Institute for Critical Indigenous Studies, has commenced the “Fried Breads and Flags of Global Indigeneity” event to celebrate International Indigenous Day. This event involved hands-on learning — making fried bread from Indigenous cultures around the world and colour flags representing global Indigeneity.
📅 Monday, August 10th, 2026
🕛 12:00 p.m. – 2:00 p.m.
📍 Asian Centre Auditorium, 1871 West Mall, Vancouver, BC V6T 1Z2
Bread contained gluten; snacks were provided, and free admission.
This event began with a land acknowledgment that it was held on the traditional, ancestral, and unceded territory of the xʷməθkʷəy̓əm (Musqueam) and the territories of the Skwxwú7mesh (Squamish) and səl̓ilwətaɂɬ (Tsleil-Waututh). It also involves the introduction and reflection of students and event participants on their journey, acknowledging their settlement on Indigenous land.
The event had 30+ attendees, with participants satisfied by experiencing bread-making from the cultures of Qazaq, Uyghur, Tibet, and Coast Salish, led by Dilber Yusup Apa, a member of the Uyghur community in Vancouver.
About the Bread
Qazaq Bauyrsaq — A traditional Kazakh fried dough, made into small round or oval balls (or sometimes diamond shapes) from a simple yeasted or unleavened dough, deep-fried until golden and puffy. It’s a staple at Kazakh gatherings and celebrations, often served alongside tea, dips, or savoury dishes, and can be eaten plain or with butter, honey, or jam.
Uyghur Sanza — A festive Uyghur pastry made by twisting and coiling thin strands of dough into a tall, nest-like tower before deep-frying it to a crisp golden brown. It has a distinctive crunchy, layered texture from the twisted strands and is traditionally prepared for celebrations like Eid, often dusted with sugar or served as a decorative centrepiece dish.
Tibetan Khapse — An elaborate deep-fried pastry made especially for Losar (Tibetan New Year). Dough is cut, twisted, braided, or shaped into intricate forms — from simple ribbons to elaborate flower-like or basket-like structures — then fried until crisp and golden. Different shapes carry symbolic meaning, and khapse are traditionally stacked in decorative piles as offerings and festive treats.
Coast Salish Bannock — A round, pan-fried or baked flatbread from Coast Salish and other Indigenous communities of the Pacific Northwest. Made from a simple flour-based dough, it has a crisp, blistered golden crust and a soft interior. Bannock is a versatile staple food, often eaten on its own, with butter and jam, or alongside soups and stews.
About the Flags
After the bread-making and lunch session, the participants join to colour 16 Indigenous flags, as follows:
With this event, UBC CoDHerS and UBC Institute for Critical Indigenous Studies are excited to host another event that brings people together for a hands-on cultural experience with Indigenous groups from around the world in the future.