A Historian’s Take on Food and Food Politics
The NY Times today had an article on (finally) a place in New York that is making tortillas from maize not from Maseca.
If that sounds like double dutch to you, here’s a two sentence primer. Tortillas made of maize are made by heating the maize with alkali, then wet grinding the result, called nixtamal. The [...]
Read: Hard Choices: Tortillas de Maiz or Tortillas de Maseca
My comrade-in-culinary-arms, Ken Albala asked for hints on grinding maize for tortillas on a metate.
First, for those of you who don’t know what a tortilla is, it is the basic flatbread of Mexico. It is made from maize. I spent a bit of time looking for a good youtube video of grinding and [...]
Read: How to grind maize for tortillas on a metate (simple grindstone)
Even at its outset, tipping engendered feelings of anxiety and resentment. In the mid-1800s, after leaving the Bell Inn of Gloucester, the Scottish writer Thomas Carlyle complained: “The dirty scrub of a waiter grumbled about his allowance, which I reckoned liberal. I added sixpence to it, and [he] produced a bow which I was near [...]
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