“Corn Ancient Uses” explores the fascinating history of maize, tracing its journey from ancient Mesoamerica to its global impact as a staple crop. The book highlights the ingenuity of indigenous peoples in domesticating maize from its wild ancestor, teosinte, and in developing nixtamalization, a process of alkaline cooking using lime or wood ash. This method dramatically increased the bioavailability of essential nutrients, showcasing a remarkable feat of food technology and indigenous innovation.
The book progresses systematically, starting with the origins of maize and the archaeological evidence of its domestication. It then delves into the nixtamalization process, detailing its nutritional and cultural importance. Later chapters examine the spread of maize throughout the Americas and its influence on various indigenous cultures. The book integrates evidence from archaeology, anthropology, botany, and nutrition science to provide a comprehensive understanding of the profound impact of maize on civilizations.
The book uniquely emphasizes indigenous agency in developing both the crop and nixtamalization, challenging Eurocentric narratives of agricultural development. This perspective underscores the sophisticated knowledge systems of ancient civilizations. By focusing on the ancient uses of corn, the book provides a valuable understanding of how food technology and cultural practices have shaped human health and societal structures, while also informing contemporary discussions on food security and sustainable agriculture.
