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More model informationLike ancient cookbooks, historical accounts describe a variety of ways maize could be prepared. When ready to cook, maize was often often ground to crack the grain with a smooth hand-held stone (mano) and a larger troughed surface mealing stone (metate). Maize could be ground fine, sifted, and baked on stone over a fire as loaves of bread or boiled in ceramic pots.
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