Maize Species and Traditional Ingredients
Diana Wangeman contributes to the awareness of culinary preservation of ancient forms of corn cultivation and preparation through her popular Brooklyn tortillería and restaurant Sobre Masa. For this unique event, Wangeman will discuss the 64 lesser-known selections of corn varieties and unique ingredients that she works with in her restaurant and speak more about the traditional cuisine she offers.
Diana Wangeman was born and raised in Oaxaca, where she grew up milling corn and learning the intricate process of nixtamalization from her mother, the well-recognized chef and owner of Tierra Antigua. Although she graduated from medical school with a surgeon degree, Wangeman grew up around corn and has always been cooking traditional dishes from older generations.
This event is presented in partnership with the Smithsonian National Museum of the American, Indian