Native America Calling

Today, October 1— Indigenous culinary innovation

Corn was originally cultivated by Indigenous people in what is now Mexico. That led to another important Indigenous innovation whose origin dates back about 3,000 years: nixtamalization. It’s the process of soaking corn in an alkaline solution with hardwood ash or limestone to break down its natural barrier, releasing niacin, an integral part of human nutrition. It’s also turned corn into a culinary staple leading to commonly used foods like corn tortillas and hominy. We’ll talk about the origins and science that made its way into the historical and contemporary culinary traditions.

To join the discussion call, 1800-996-2848