Over a period of 1000 years the Native Americans transformed Maize by using selective breeding. Maize was a staple crop and food in their diets. The American Indians would also ground dry corn kernels into corn meal which would be used for cornbread, corn syrup, or corn pudding. The husks of the corn cob were braided into masks, baskets, and dolls. Christopher Columbus first discovered corn in 1492 in Cuba.
We use it to make many types of sweeteners, it can produce oil, along with processed foods and animal-derived foods. Author Linda Pollak also states, “In addition, corn is eaten directly in bread and in cereal -type foods, snack foods, and foods made from masa flour. Corn gluten meal is a by - product of grain processed by wet milling. Although primarily used as animal feed, its use as human food is being investigated. Specialty - type corns eaten directly include popcorn and sweet corn.
BIBLIOGRAPHY: www.actii.com www.orvilleredenbacher.com www.popcorn.org www.popweaver.com www.wehow.com www.whatscookingamerica.net www.wisegeek.com ACKNOWLEDGEMENTS: Thanks to my mom for purchasing my project supplies. Also, thanks to my friend Alisha Sonner of Preston Farms, L.P. for the pictures of corn being grown and harvested in the fields. RESEARCH There are 3 types of corn: popcorn, field corn (the kind animals eat) and sweet corn that we often eat off of the cob. Most of the world’s popcorn is grown in the Midwest. Popcorn is planted much the same way as sweet corn, getting fertilized with nitrogen to provide growth of the corn.
(Document 2) The cultivation of plants also showed the ingenuity of the Aztecs. As described by Cortes, they built artificial floating gardens that allowed for more crop growth and easy irrigation. (Document 7) Among the crops planted was Maize or simply corn. The importance of this crop to the Aztecs was obvious as images exist of its planting dating back to as far as 8000 BCE. (Document 9) Seemingly the backbone of the Meso-american diet, corn was kept under strict watch, along with other numerous crops.
It used to be very simple. You would go out and pick the corn, sell it to a market that sells it to the customer to cook. According to Chapter 3 of the Omnivore’s Dilemma the amount of corn being produce increased “from 4 billion bushels in 1970 to 10 billion bushel today”. This only proves that there are many different sources of corn production, making it nearly impossible to trace an individual piece of corn back to the ground it came from. One such place some of the corn we consume comes from is a little known farm in Iowa owned by the Naylor family since 1919.
It is for children with wheat allergies. The dough is quite sticky at first, but just continues kneading it and it will turn out beautifully. • ½ cup rice flour • ½ cup cornstarch • ½ cup salt • 2 tsp cream of tartar • 1 cup cold water • 1 tsp cooking oil • Food coloring Combine all ingredients except food coloring in a medium saucepan. Cook over medium heat stirring constantly until mixture thickens and forms a ball. Allow the dough to cool and then add in your food coloring.
Corn and soy. Because price to produce them were low and was produced a lot. Corn is also a main ingredient in food additives including Cellulose, Xylitol, Ethylene, Gluten, Fibersol-2, Citrus Cloud Emulsion, Inositol, Fructose, Calcium Stearate, Saccharin, Sucrose, Sorbitol, High Fructose, Corn Syrup, Citric Acid, Di-glycerides, Semolina, Ascorbic Acid, Ethyl Lactate, Xanthan Gum, White Vinegar, Ethel Acetate, Ascorbic Acid, Baking Powder, Vanilla Extract, Margarine, and Starch. Larry Johnson states that 90% of food contains either corn or soy or sometimes even both. 2.
Cheerios For several years Cheerios has provided great tasting breakfast cereals for many years beginning in 1941 when General Mills released the first “ready to eat” oatmeal cereal: Cheerioats. This was just the beginning for General Mills. Later, more cereals were created with different flavors and names. Two of these concoctions were Honey Nut and Apple Cinnamon Cheerios. Although they both carry the famed name Cheerios, both cereals are different in taste but almost exactly the same in vitamins and minerals.
In the bowl, add 3 table spoons of paprika (this is optional), 3 tablespoons of salt, 3 tablespoons of garlic powder,, 1 table spoon of cumin seeds. Mix them thoroughly, until they are combined into one substance of seasonings and your masa. 3. Add 2 cups of corn oil into the seasoned masa. While doing so, begin to work your hands against the mixture, to create dough out of the seasoned masa, and corn oil.
. American Agriculture The Story of Corn “To know the story of corn is to know the story of America.” (Fussell, 1992, pg,12 In The Story of Corn, Betty Fussell deems corn the most important food to spring from the loamy soil of the nation's breadbasket. I was impressed as I read about the myths, history, culture, and agriculture of America’s most valuable crop. Fussell’s story touches so many aspects of our culture, and she explains that corn is used in hundreds of products, from corn syrup to ethanol. During our online nutrition class discussion, we mentioned many of the ways corn is used.