Talk:Hominy

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Nixtamalization dating

There is no citation for nixtamal and nixtamalization being a 10,000 year old product or technology. Where is the source?

also classic Mesoamerican nixtamalization does NOT remove the germ so there are more than a few factual issues with this document.

(comments above by Jadepearl)

Agreed. The nixtamalization article states that the process dates to only 1500 BC - 3500 years old. This too is unsourced, however, so I'm unwilling to change this article just yet. Tofof 10:41, 12 September 2006 (UTC)[reply]

Changed to match nixtamalization article. Even if it's wrong, it should be consistent. This article http://www.gourmetsleuth.com/tamales.htm is slightly more specific:

"Nixtamalization dates again to the southern coast of Guatemala around 1200 - 1500BC where the kitchens were found equipped of the necessities of the nixtamal manufacture. We have not found any reference of the specific one to the manufacture of tamales in this time."

So, it is unlikely it was taken from W. But, there are no other references to this that I could find.

Philvarner 22:52, 10 February 2007 (UTC)[reply]

Native Americans and Ham

Under Native American recipes, ham in included.

There were no suidae (pigs) in N. America prior to European introduction so they could not have used ham.

js —Preceding unsigned comment added by 64.135.200.7 (talk) 14:27, 18 March 2009 (UTC)[reply]

The native peoples of the Americas did not cease to exist after the Europeans introduced themselves. Their various cultures have changed and advanced in the past 500 years. You wouldn't fault a pasta article for mentioning an Italian dish what used tomatoes, correct? 76.115.130.58 (talk) 04:56, 23 November 2011 (UTC)[reply]

Etymology

I gather from this article that the word "hominy" derives from the Powhatan word for maize which was "appuminneonash".

Any explanation of how this happened? Perhaps the Powhatans pronounced "appuminneonash" as "hom-inn-knee" and it was a natural connection to make.

Thanks, Wanderer57 (talk) 19:50, 2 July 2012 (UTC)[reply]

Maize types suitable for preparing hominy

This article fails to mention that only traditional variants of maize are suitable for making hominy - That is flint corn, field corn or bent corn. The common sweet corn varieties (and those used for popped corn as well) found in most supermarkets contain too much sugar and turn to glue during the process of preparing hominy. Very few articles about preparing hominy state this fact and my first attempt to produce hominy ended in utter failure. After obtaining the proper corn, I have since had no trouble producing good hominy.

Trelevich — Preceding unsigned comment added by 91.76.10.243 (talk) 08:47, 12 May 2013 (UTC)[reply]

Masa?

In the second sentence of the Production section, it talks about grinding the soaked maize to make masa. This seems to be misplaced, as the production of hominy doesn't involve grinding, correct? JSteiner13 (talk) 22:27, 1 August 2015 (UTC)Jesse[reply]

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Definition too narrow?

The Oxford English Dictionary defines hominy as "Maize or Indian corn hulled and ground more or less coarsely and prepared for food by being boiled with water or milk." This seems to suggest that hominy is a maize flour and apparently need not be nixtamalized. It has a number of quotations confirming this usage. Zekelayla (talk) 10:04, 7 February 2018 (UTC)[reply]