Popcorn
History[edit]
Popcorn on the cob before shelling
Popcorn was first discovered thousands of years ago by the people living in what is now Peru. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 B.C. was found in Peru. Some popcorn has been found in early 1900s to be a purple color.[1][2]
The legend that the English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans has been proved a commonly believed myth. No historical or archealogical evidence exists from colonial times that proves the Native American population of North America's east coast even knew of or grew the type of corn that pops when heated.[3]
During the Great Depression, popcorn was comparatively cheap at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, sugar rations diminished candy production, causing Americans to eat three times as much popcorn as they had before.[4]
At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, most of the corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.[5][6]
As the result of an elementary school project, popcorn became the official state snack food of Illinois.[7]
Popping mechanism[edit]
The process of a kernel popping
Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.[8]
As the oil and
Popcorn on the cob before shelling
Popcorn was first discovered thousands of years ago by the people living in what is now Peru. It is one of the oldest forms of corn: evidence of popcorn from 3600 B.C. was found in New Mexico and even earlier evidence dating to perhaps as early as 4700 B.C. was found in Peru. Some popcorn has been found in early 1900s to be a purple color.[1][2]
The legend that the English who came to America in the 16th and 17th centuries learned about popcorn from the Native Americans has been proved a commonly believed myth. No historical or archealogical evidence exists from colonial times that proves the Native American population of North America's east coast even knew of or grew the type of corn that pops when heated.[3]
During the Great Depression, popcorn was comparatively cheap at 5–10 cents a bag and became popular. Thus, while other businesses failed, the popcorn business thrived and became a source of income for many struggling farmers. During World War II, sugar rations diminished candy production, causing Americans to eat three times as much popcorn as they had before.[4]
At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, most of the corn used for popcorn production is specifically planted for this purpose; most is grown in Nebraska and Indiana, with increasing area in Texas.[5][6]
As the result of an elementary school project, popcorn became the official state snack food of Illinois.[7]
Popping mechanism[edit]
The process of a kernel popping
Each kernel of popcorn contains a certain amount of moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is both strong and impervious to moisture, and the starch inside consists almost entirely of a hard, dense type.[8]
As the oil and