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Cornmeal
Cornmeal
Southern Africa's Nshima cornmeal (top right corner), served with three relishes.
Southern Africa's Nshima cornmeal (top right corner), served with three relishes.
Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the
Grindstones inside Mingus Mill, in the Great Smoky Mountains of North Carolina. Corn is placed in a hopper (top right) which slowly feeds it into the grindstone (center). The grindstone grinds the corn into cornmeal, and empties it into a bucket (lower left). The grindstones are turned by the mill's water-powered turbine.
A corn muffin
A corn muffin
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Three different kinds of wheat and rye flour. From left to right: wheat flour Type 550 (all purpose flour), wheat flour Type 1050 (first clear flour),
Three different kinds of wheat and rye flour. From left to right: wheat flour Type 550 (all purpose flour), wheat flour Type 1050 (first clear flour), rye flour Type 1150
All-purpose flour
All-purpose flour
Cassava flour (left) and corn flour (right) in Kinshasa, Democratic Republic of Congo. These flours are basic ingredients for the cuisine of Central A
Cassava flour (left) and corn flour (right) in Kinshasa, Democratic Republic of Congo. These flours are basic ingredients for the cuisine of Central Africa.
Kinako
Kinako