How Maize Shaped History

At the Museum | Farrand Hall

Explore the cooking processes behind Mesoamerican civilization in this free public lecture presented by the Santa Barbara County Archaeological Society. Emily Johnson, M.A., a Ph.D. candidate at UCSB’s Department of Anthropology, will explain how the importance of maize (or corn) in ancient Mesoamerica was closely tied to the ways in which maize was prepared. Learn how archaeologists use microscopic plant remains preserved on artifacts to identify ancient maize-cooking practices. These practices shaped diet and nutrition, supported population growth, and influenced social organization over time. Evidence from everyday food preparation can be used to address broader anthropological questions about ancient Mesoamerican culture, economy, and social change.

No tickets or reservations required, but it is recommended to arrive a little early to ensure a seat. For more information, contact sbcas@sbnature2.org.

Photo of maize CC 4.0 by Carlos Santiago. Aztec woman cooking maize in an olla, Florentine Codex, Bernardino de Sahagún (1577)