Nixtamalization and Indigenous Science

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.4 • 1.8K Ratings

🗓️ 13 May 2021

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

Tortillas, tortilla chips, and tamales—these are all foods that are easy to enjoy but not as easy to make from scratch. There's a process called nixtamalization that occurs, which unlocks nutrients from corn and makes it ready to use in the foods we love. Nixtamalization is a crucial step, yet it's not well-known. It's a testament to the ingenuity of Indigenous science, which has been subject to erasure throughout history. In this episode of Proof, Navajo reporter Andi Murphy walks us through her journey of nixtamalizing blue corn, and embarks on an Indigenous information exchange with chefs, scholars, and poets in the process. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Hi, Proof listeners.
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0:22.4	One bite of this, and he fell ill?
0:24.0	Sure.
0:25.0	He positively keeled over.
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0:46.5	One of the positive offshoots of 2020 was that people became truly curious about food.
1:01.3	Everyone was cooking at home, often for the first time, and people wanted to know more
1:06.3	about the ingredients that they were using.
1:09.1	Flower certainly had its day in the limelight.
1:12.0	People wanted to know everything about it, including where they could get their hands
1:15.4	on some.
1:16.7	They learned that in general, the less that wheat flour and most grains are processed, the
1:23.1	more nutrients are available when eaten.
1:26.9	Corn however, simply dried and ground into cornmeal, is not as nutritious.
	...

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