Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.

Betty Fussell has given us a true American saga, interweaving the histories of the indigenous peoples who first cultivated the grain and the European conquerors who appropriated and propagated it around the globe. She explores corn's roles as food, fetish, crop, and commodity to those who have planted, consumed, worshiped, processed, and profited from it for seven centuries.

Now available only from the University of New Mexico Press, The Story of Corn, is the winner of a Julia Child Cookbook Award from the International Association of Culinary Professionals.

“Written in a lively and nontechnical style.”—Library Journal

“Fussell has clearly done a good deal of research and a lot of traveling—peering over a precipice at Machu Picchu, descending into a restored ceremonial kiva of the Anasazi people in New Mexico, visiting the sole surviving corn palace from the Midwest boosters' glory days of a century ago.”—Kirkus Reviews

This interweaving of folklore, history, and science tells the seven-century story of the importance of corn in the Americas.