The exact origin of corn is unknown. The probable center of origin is the Central American and Mexico region. AnswerParty on!
Food and drink
Native American cuisine
Food is any substance consumed to provide nutritional support for the body. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Historically, people secured food through two methods: hunting and gathering, and agriculture. Today, most of the food energy consumed by the world population is supplied by the food industry.
Native American cuisine includes all food practices of the indigenous peoples of the Americas. Information about Native American cuisine comes from a great many sources. Modern-day native peoples retain a rich body of traditional foods, some of which have become iconic of present-day Native American social gatherings (for example, frybread). Foods like cornbread, turkey, cranberry, blueberry, hominy and mush are known to have been adopted into the cuisine of the United States from Native American groups. In other cases, documents from the early periods of contact with European, African, and Asian peoples allow the recovery of food practices which passed out of popularity.
Modern-day Native American cuisine can somewhat cover as wide a range as the imagination of the chef who adopts or adapts this cuisine to the present. The use of indigenous domesticated and wild food ingredients can represent Native American food and cuisine. North American Native Cuisine can differ somewhat from Southwestern and Mexican Cuisine in its simplicity and directness of flavor. The use of ramps, wild ginger, miners' lettuce, and Juniper berry can impart subtle flavours to various dishes. Native American food is one of living flavours and ideas. Different ingredients can change the whole meaning of Native American cuisine. A chef preparing a Native American dish can adopt, create, and alter as his or her imagination dictates.
Agriculture in Mesoamerica
Worldwide more human beings gain their livelihood from agriculture than any other endeavor; the majority are self-employed subsistence farmers living in the tropics]citation needed[. While growing food for local consumption is the core of tropical agriculture, cash crops (normally crops grown for export) are also included in the definition.
When people discuss the tropics, it is normal to use generalized labels to group together similar tropical areas. Common terms would include the humid-tropics (rainforests); the arid-tropics (deserts and dry areas); or monsoon zones (those areas that have well defined wet/dry seasons and experience monsoons). Such labeling is very useful when discussing agriculture, because what works in one area of the world will normally work in a similar area somewhere else, even if that area is on the opposite side of the globe.
Agriculture in Mesoamerica dates to the Archaic period of Mesoamerican chronology (8000-2000 BCE). During this period, many of the hunter gatherer micro-bands in the region began to cultivate wild plants. The cultivation of these plants probably started out as creating increased surplus and known areas of fall back, or starvation foods, near seasonal camps, that the band could rely on when hunting was bad, or when there was a drought. The plants could have been brought purposely, or by accident. The former could have been done by bringing a wild plant food closer to a camp site, or to a frequented area, so it was easier to get to or collect. The latter could have happened as certain plant seeds were eaten and not fully digested, causing these plants to grow wherever human habitation would take them. By creating these known areas of plant food, it would have been easier for the band to be in the right place, at the right time, to collect them.
As the Archaic period moved on, these cultivated plant foods became more and more important to the people of Mesoamerica. The reliability of the cultivated plant foods would allow the micro-bands to increase in size. These larger bands would require more food, and that would lead to even greater reliance on purposely-cultivated plant foods. Eventually, a subsistence pattern, based on plant cultivation, supplemented with small game hunting, became much more reliable, efficient, and generated a larger yield. As agriculture grew to become a larger part of the Mesoamerican diet, the people would have increasingly settled down in permanent villages and developed increased division of labor and social stratification as surplus grew.
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.
While the Spanish initially tried to impose their own diet on the country, this was not possible and eventually the foods and cooking techniques began to be mixed, especially in colonial era convents. Over the centuries, this resulted in various regional cuisines, based on local conditions such as those in Oaxaca, Veracruz and the Yucatán Peninsula. Mexican cuisine is closely tied to the culture, social structure and popular traditions of the country. The most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, Mexican cuisine was added by UNESCO to its list of the world’s "intangible cultural heritage".
Sweet corn (Zea mays convar. saccharata var. rugosa; also called sugar corn and pole corn) is a variety of maize with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Unlike field corn varieties, which are harvested when the kernels are dry and mature (dent stage), sweet corn is picked when immature (milk stage) and prepared and eaten as a vegetable, rather than a grain. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.