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Native American techniques from the 18th century included preparing corn through methods like parching and grinding. Parched corn was integral to their diet; it was first boiled, dried, roasted, and then ground into meal. This meal could be preserved for months, showcasing corn's ability to sustain individuals even in times of scarcity.
As corn made its way to Europe post-Columbus, misconceptions about its origins proliferated. Some called it Turkey corn due to the mistaken belief that it originated from Turkey, further illustrating the misunderstandings of this grain’s history. The versatility of corn garnered attention, leading to its use in various culinary preparations.