English immigrants who settled on the traditional lands of Wampanoag and Massachusetts people in the 17th century arrived expecting to transplant their English food system wholesale onto “virgin ground.” Instead they quickly learned that it was they who had to assimilate themselves into Indigenous ways of growing and processing foods, applying themselves to a small segment of the knowledge and handcraft possessed of Native women.
You’re invited to come witness food historian Paula Marcoux cook with fire outdoors, a she demonstrates a key aspect of corn technology that was transmitted between cultures in this way—treating dry corn with hardwood ashes to produce hulled corn (or hominy). This ancient craft technique was developed, along with corn, in Central America and traveled in company with it on its multi-generational trip north. It’s also the foundational secret behind tortillas, tamales, posole, and traditional Plymouth Succotash—not only boosting nutrition, but also creating delicious flavor and irresistible aroma.
This event is free with museum admission, advanced registration encouraged but not required.