How Long did Traditional Mexican Grinding Take?
Heike Vibrans asks a number of good questions about my earlier post on the human energy required to grind maize the traditional Mexican way before the appearance of mills beginning…
Read moreMore on nixtamalization
A very nice post by David Arnold of the French Culinary Institute on nixtamalization. I think he is not right about the kind of metates and molcajetes needed. Pores are…
Read moreWho ground the chocolate? Not a trivial question
Of all the difficult things to turn into food (and most plants and animals are difficult to turn into food), cacao beans and their processing rank way up there. Let’s…
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