Why are cornstarch and cornflour referred to as cornmeal or polenta in Australia? One is technically a starch, while the other is considered flour—it doesn’t seem to add up. I was also taken aback by how many people in Australia don’t recognize the term “cornstarch” or even the concept of starch itself. I remember learning about starch back in middle school (not in Australia).
Edit: As usual, this has sparked some anti-American sentiment in Australia. I wasn’t even aware that the term “cornstarch” is used in the U.S. I’m neither American nor a native speaker; I just thought I was following basic logic.
It’s definitely an interesting topic! The terminology can be quite confusing because names for ingredients can vary significantly between countries. In Australia, what you call “cornflour” is indeed the fine powder made from corn (just like cornstarch in the U.S.), while “cornmeal” typically refers to the coarser ground form of corn used for dishes like polenta.
The differences in naming often stem from regional language evolution and culinary traditions. In Australia, “cornflour” is commonly used to refer to the fine starch obtained from corn and is often used as a thickening agent, similar to cornstarch in the U.S. On the other hand, “polenta” and “cornmeal” are terms that have more to do with the texture of the ground corn rather than the type of processing, which can cause further confusion.
As for the unfamiliarity with the term “starch,” it might just be a difference in the educational curriculum or cultural context—what’s common knowledge in one country may not be as widely discussed in another. Food terminology is known to spark many passionate debates, especially when it comes to American vs. Australian vernacular, but it’s all part of the rich tapestry of language and culture!