Presented at the 2016 Southern Foodways Symposium
University of Mississipi
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.
Continue reading “From Jiffy to Maseca : The Industrialization of Corn”
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 America’s current romance with kitchen labor can edify longstanding inequities of race and gender—and remind us that we live, and eat, in the present.
Full text of my talk can be read here.