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Loreena McKennitt The Corn cob

Because this time of year.

The Corn and its origins

Born a mutation in Central America, the cultivation of Indian corn has spread north to become a vital element in the lives of First Nations.
This brought a food calorie intake in case of famine.

It was used in cakes, boiled in honey or sweet chilli and corn, while being accompanied by vegetables, meat or fish.

We do not throw the cob, grain and leaf, since it was used for barter or as combustible material - and even the manufacture of jewelry.

Finally, we used wheat of India in religious ceremonies of indigenous peoples of the South (Aztecs, Mayas and Incas).

A question name

South American Indians called this food "Mahiza" or "maize," which derived from the word century later corn.

But long before this derivative, Christopher Columbus landed in this country he believed to be India. The name Corn recalled this golden wheat out of the ground which surprised both explorers. This food continues to bear the name meaningful and supportive of history, a name also much less pretentious than corn - at least in my opinion - prefer that the French bourgeoisie.

The culture of the three sisters

The Iroquois grew the corn in compliance with nature. None of them ever did was grow more than was necessary for the survival of the people, does not impoverish the soil, not destroying the forest, using a method that required little work - and thus left much free time to play and rest.

This culture was to bring the three sisters, that is to say squash, Indian corn and bean (beans). According to one reference I put in end of the article, these three items accounted for the Iroquois League of Five Nations a divine trinity jallit the tomb of Mother Earth, who died have brought forth the twins Good and Evil .

This story does not exist among other peoples Iroquois.

The three species were planted together in the following manner:

1. is formed of flattened mounds of about 30 cm high, spaced in all directions by 50 cm.
2. are sown the seeds of maize seed holes in the center of each mound.
3. When corn reaches 15 inches high, they sow squash and beans all around, alternating the two species.

Every culture enjoys the vicinity of the two other :

• Corn stalks are used as support for climbing beans, which avoids establish guardians.
• beans, with their root nodules enrich the soil with nitrogen, which promotes the growth of both cultures.
• squash spread their broad leaves on the ground, capturing solar radiation, which has a triple effect:
  
  
  • one hand to inhibit the growth of weeds ;
  • other, forming a sort of living mulch, creating a microclimate that holds moisture in soil;
  • finally, their spines protect all herbivores.

From a dietary standpoint, the three sisters are a balanced diet, beans providing the only two amino acids that are not present in corn: lysine and tryptophan.

For the record, the first Europeans to the New World saw that the Indians did not kill the job (it was customary for the farmer across the Atlantic to work from night to morning avec pour résultat de donner une bonne partie de sa récolte au gouvernement). Ils crièrent au scandale, et affublèrent aux Premières Nations le titre de paresseux - une réputation qui, hélas, persiste encore aujourd'hui.

L'ironie veut, bien sûr, que les écologistes modernes voient dans cette façon de cultiver un idéal utopique à atteindre.

Les trois soeurs

The Roast

The feast of the roast would be a Native American cultural heritage transmitted to the French colonists: we celebrate the harvest of Indian corn.

Every year at harvest time, it was peeling and shelling the cobs, all gathered together for the occasion. A time of social gatherings to strengthen the ties that bind humans to nature.

During peeling, it sometimes happened that someone found a red ear: it was then crowned king or queen of the festival, with the privilege of kissing his choice.

Today ...

... The tradition continues. In Quebec, we invited her to come peeling around the ears and are then cooked in a large pot over the fire (some use the electric stove). During the hours of cooking, have fun, we talk, we wash, we celebrate.

Once the meal ready, we eat corn on the cob with butter and salt. But not only: we also eat hot dogs, donuts, fruit and seasonal vegetables, bread, potatoes ...

The evening may end on a bonfire (with toasted marshmallows!)

There is even a variant of the red ears: guests hidden elastic red and blue elastic at Within two ears (not peeled). Find that red becomes the queen of the celebration, and blue crown the king.

... Today I'm going to the corn on the cob annual Uncle! : D

Reference

* Les Iroquoiens du Saint-Laurent , Roland Tremblay, Musée Pointe-à-Callière, aux Éditions de l'homme