Food Traditions
Nixtamalization
nish-tah-mah-lih-ZAY-shun
Citation Formats
General Reference
APA Style
BibTeX
The Mesoamerican process of cooking maize kernels in an alkaline solution, traditionally water with lime or wood ash, which loosens the hull, softens the grain and makes its niacin nutritionally available, a step without which a maize-heavy diet risks pellagra. Nixtamalized dough, masa, underlies tortillas, tamales and a wide range of other Mexican and Central American staples. Equipment consistent with the practice has been found on Guatemala's southern coast dating as early as 1200 to 1500 BCE, but direct chemical confirmation, maize starch residue showing the alkaline treatment itself, has so far only been recovered from the Late Classic period, roughly 770 to 895 CE, at San Bartolo, Guatemala, leaving the true depth of the practice's history an open question.
Facts
Origin Period, From (Year) Origin RegionGuatemala's Pacific/southern coast, where equipment for the process has been dated to 1200 to 1500 BCE; the earliest direct chemical confirmation of nixtamalized maize residue comes later, from the 7th to 8th century CE, at the Maya site of San Bartolo. 1 Cross-Tradition Connections
Sources
1. Nixtamalization (Wikipedia)
Wikipediasection: MesoamericaQuote, section: Mesoamerica
The earliest evidence is found in Guatemala's southern coast, with equipment dating from 1200 to 1500 BCE.
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004technique discussion: nixtamalization
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee, Scribner, 2004Expressed By: Maize, ch. on cereal grains and pasta, maize
Larousse Gastronomique
Hamlyn, 2009Expressed By: Mole Poblano, s.v. Mole Poblano
Encyclopaedia Britannica
Encyclopaedia Britannica, Inc.Expressed By: Mexican Cuisine, s.v. Mexican CuisineView the Source Open Questions (1 open question)
How far back does nixtamalization actually reach in Mesoamerica?
Equipment consistent with alkaline maize processing has been found on Guatemala's southern coast dating as early as 1200 to 1500 BCE, but the earliest DIRECT chemical confirmation, maize starch residue actually showing the alkaline treatment, has so far only been recovered from the Late Classic period, roughly 770 to 895 CE, at San Bartolo, Guatemala. The gap between equipment and confirmed residue leaves centuries of practice unproven either way.
What would resolve this Starch-residue or isotopic analysis on cooking equipment from the Preclassic and Early Classic periods, closing the gap between the 1200 to 1500 BCE equipment horizon and the 770 to 895 CE residue-confirmed horizon.
Encyclopaedia Britannica
Reader Challenges (0 open reader challenges)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.
View At A Past Year
The atlas records no dated fact of its own for this entry, so there is no other year to choose.