The staple grain of Mesoamerican and, after the Columbian Exchange, much of world cuisine, known as corn in North American usage. Domesticated from the wild grass teosinte, it underlies the tortilla and tamale traditions of Mexican cuisine and, ground and processed with alkali (nixtamalization), was the nutritional base of pre-Columbian civilizations across the Americas.
Facts
Disputed
Earliest Documented Use, From (Year)Genetic and archaeobotanical studies converge on the Balsas River valley of southern Mexico as the domestication site, but estimates of the exact date range across roughly two millennia depending on method, so a range is given rather than a single year. Origin RegionThe Balsas River valley, southern Mexico 1 Connections
Associated With
Expresses Tradition
Source On Food and Cooking: The Science and Lore of the KitchenHarold McGee
Used By
Source Larousse Gastronomique
Source Corn on the cob (Wikipedia)
Source Githeri (Wikipedia)
Source Larousse Gastronomique
Source The Oxford Companion to FoodAlan Davidson
Source Nacatamal - Wikipedia
Source Nixtamalization (Wikipedia)
Source Ogi (food) (Wikipedia)
Source Larousse Gastronomique
Source Larousse Gastronomique
Source A Taste of South African Barbecue (Smithsonian Magazine)Amanda Fiegl
The corn tortilla the meat is served on.
Source The Oxford Companion to FoodAlan Davidson
Sources
1. The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Maize
maize Zea mays, one of the most important cereal crops in the world
- Used By: Mole Poblano
- Used By: Tacos al Pastor
Wikidata: Maize
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expresses Tradition: Nixtamalization, ch. on cereal grains and pasta, maize
Larousse Gastronomique
Hamlyn, 2009- Used By: Mexican Cuisine, entry: Maize
- Used By: Peruvian Cuisine, entry: Maize
- Used By: Romanian Cuisine, entry: Maize
- Used By: Chilean Cuisine, entry: Maize
A Taste of South African Barbecue (Smithsonian Magazine)
Amanda Fiegl, Smithsonian Magazine, 2010Used By: South African CuisineView the Source Nixtamalization (Wikipedia)
WikipediaUsed By: Nixtamalization, Lead sectionQuote, Used By: Nixtamalization, Lead section
a process for the preparation of maize (corn), or other grain, in which the grain is soaked and cooked in an alkaline solution.
Pupusa (Wikipedia)
WikipediaUsed By: Pupusa, Lead sectionQuote, Used By: Pupusa, Lead section
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, chicharron, or squash.
Tamale (Wikipedia)
WikipediaUsed By: Tamale, Infobox main_ingredient field: Corn ([[maize]]) [[masa]], [[Banana leaf|banana leaves]], [[corn husks]]View the Source Pap (Wikipedia)
WikipediaUsed By: Ugali, Infobox main_ingredient field: [[Maize meal]] (also known as mielie meal, or ground white [[maize]])View the Source Kenkey (Wikipedia)
Used By: Kenkey, Infobox main_ingredient field: Ground [[maize|corn]]View the Source Wikipedia: Humita
Used By: Humita, Infobox main_ingredient field: [[Maize]], maize huskView the Source Wikipedia, Gachas
Used By: Gachas, Infobox main_ingredient field: [[Wheat flour]], [[Lathyrus sativus|grass pea flour]] or [[maize|corn flour]]View the Source Ogi (food) (Wikipedia)
Used By: Ogi (food), Infobox main_ingredient field: [[Maize]], [[sorghum]] or [[millet]]View the Source Githeri (Wikipedia)
Used By: Githeri, Infobox main_ingredient field: [[Maize]], red beans, black beans, maize, [[lima bean]]s, butter, saltView the Source Corn on the cob (Wikipedia)
Used By: Corn on the cob, Infobox main_ingredient field: [[Maize]] (corn)View the Source Locro (Wikipedia)
WikipediaUsed By: Locro, Infobox food/dish main_ingredient fieldView the Source Nacatamal - Wikipedia
Wikipedia, Pinole
Used By: Pinole, infobox main_ingredient fieldQuote, Used By: Pinole, infobox main_ingredient field
Maize and cacao
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