Presented at the 2016 Southern Foodways Symposium
University of Mississipi
Oxford, MS
October 14, 2016
Mexico, where corn began, understands itself not only as a nation of corn-eaters, but as corn itself. One of that country’s best known idioms is Sin mais, no hay pais: Without corn, there is no country.
But as I look at what’s eaten in both Mexico and the U.S., I have to be honest: We eat an awful lot of Jiffy and Maseca.
Southern Foodways Alliance Symposium • Oct. 14, 2016 Jiffy corn muffin mix is the second-most sold dry grocery item in the U.S. Maseca is used in more than two-thirds of all corn tortillas in Mexico. Yet the food world tends to sneer at them both. By tracing the origin stories of these two iconic corn mixes, I explore how … Read more
“The Plate,” National Geographic • Aug. 30, 2016
Sometimes there are cookbooks that you wish had stuck to the recipes. Witness, for example, Thug Kitchen. And then there are books like Victuals, by Ronni Lundy.
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