Eighth Graders Explore American History Through Tortilla-Making

After reading the first two chapters in Bite by Bite: American History Through Feasts, Foods, and Side Dishes, under Quest Food Management Food Service Director Chef Zac Maness’ leadership, 8th graders made tortillas and connected to the rich history of corn in the Americas.

Their reading examined evidence showing that corn was a staple crop that helped nourish civilizations and fuel trade. By making tortillas from scratch, students experienced firsthand the process of transforming corn into food. The students analyzed and discussed this passage: “In order to turn dried corn kernels into a dough that can be shaped into flat cakes such as tacos or tortillas, they must be mixed with ashes or lime or limestone—substances that give off alkalis. This process is still known by the term the Aztecs used, ‘nixtamalization.’” Students made the connection to corn today and its presence in most processed foods.

A huge thanks to Chef Zac for leading us in an activity that not only deepened our understanding of American history but also gave us a taste of how vital corn has been.

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