2018 May How Corn Changed Itself and then Changed Everything Else

2018 May How Corn Changed Itself and then Changed Everything Else

Date: Sun. 20 May, 2018 2:00 pm - 3:00 pm
Duration: 1 Hour

May 20, 2018- Cynthia Clampitt will present "How Corn Changed Itself and then Changed Everything
Else"

About 10,000 years ago, a weedy grass growing in Mexico possessed of a strange trait known as a “jumping gene” transformed itself into a larger and more useful grass—the cereal grass that we would come to know as maize and then corn. Nurtured by early farmers in the Oaxaca region, this grain would transform the Americas even before First Contact. After First Contact, it would span the globe, with mixed results, but for newcomers to North America, it expanded its influence from rescuing a few early settlers to creating the Midwest. Today, it is more important than ever. As Margaret Visser noted in her classic work Much Depends on Dinner, “Without corn, North America—and most particularly modern, technological North America—is inconceivable.”

Cynthia Clampitt is a writer and food historian. A fourth generation foodie, Clampitt has always considered food a topic worth studying. She has pursued her love of culture, history, and food in thirty-seven countries on six continents (so far). She began writing about food history in 1996 and joined Culinary Historians of Chicago in 1999. She is the author of Midwest Maize: How Corn Shaped the U.S. Heartland, published by the University of Illinois Press. In addition to CHC, she is a member of the Society of Women Geographers, the Agricultural History Society, and the history section of the International Association of Culinary Professionals.