Popcorn
Popcorn is a unique type of whole-grain corn that expands into light, fluffy kernels when heated, distinguishing itself from other corn varieties. The scientific name for popcorn is *Zea mays everta*, and it is primarily grown in the United States. Historically, popcorn has deep roots, believed to be one of the first cultivated corn types, with archaeological evidence tracing its use back over four thousand years to the Aztec civilization, where it played a significant role in cultural ceremonies.
In the 19th century, popcorn became a popular snack in North America, evolving from a family hearth activity to a street food sold by vendors using steam-powered machines. The Great Depression saw popcorn rise as an affordable treat, particularly in movie theaters. Popcorn’s preparation involves specific science; it requires a moisture level between 16% and 20% to pop effectively, and when heated to temperatures of 400 to 460 degrees Fahrenheit, the pressure builds until the kernel bursts open. The structure of a popcorn kernel includes three main parts: the pericarp, endosperm, and germ, contributing to its unique popping action. Today, microwave popcorn continues to be a popular choice, reflecting popcorn's enduring presence in modern snacking culture.
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Popcorn
Popcorn is a whole-grain corn product designed to puff up and expand into light, fluffy kernels when heated. Though it looks like most other corn, or maize, popcorn kernels are the only type of corn capable of popping. Most of the popcorn eaten around the world is grown in the United States. The scientific name for popcorn is Zea mays everta.
History
Corn was developed thousands of years ago from a wild grass. Researchers believe the first cultivated, or farmed, corn was popcorn. Ears of four-thousand-year-old corn were found in a cave in New Mexico. The largest of these ears are about two inches long.
The Aztec Indians grew and ate popcorn. It was an important part of their ceremonies during the sixteenth century C.E. A Spanish missionary described Aztec women dancing with garlands of popcorn on their heads. They also adorned statues of their gods with popcorn garlands.
Iroquois Indians later introduced popcorn to French explorers. By the middle of the nineteenth century, North American families commonly popped popcorn on the hearth as an evening snack.
During the 1890s, a Chicago candy-store owner named Charles Cretors bought a machine to roast peanuts. He tinkered with it, and after several years of work, he had a new steam-powered machine that not only roasted nuts, but also popped corn. Cretors put his invention on wheels and sold popcorn to customers on the streets.
Popcorn was a common breakfast food. Some people ate it with cream, like modern cold cereal. It was also popular for making decorations and for gifting, both as garlands and as popcorn balls during the late nineteenth and early twentieth centuries. During the Great Depression (1929–1939), when people had little money, popcorn was a favorite inexpensive snack, especially at the movies. Although the introduction of television brought about a slowdown in movie attendance and popcorn consumption during the 1950s, home popcorn machines quickly helped the industry rebound. General Mills developed a microwave popcorn bag in 1981.
The Science of Popcorn
Popcorn grows on stalks that reach about eight feet tall. The ears of corn are ready to pick when the plants are dry and the kernel is hard. Popcorn needs a moisture content of between 16 and 20 percent if it is to pop properly. It may be harvested and stored on the ear until the moisture level is right. Then the kernels are removed from the cobs and cleaned.
A kernel of popcorn is made of three parts: the pericarp, which is the dry outside; the endosperm, which is white or yellow and is made of starch granules; and the germ, or embryo, the living part of the grain.
Popcorn pops when its internal temperature is between 400 and 460 degrees Fahrenheit. The heat causes the moisture in the endosperm to turn to steam. The pressure builds up inside the pericarp, and the starch becomes soft. When the pressure inside reaches 135 pounds per square inch, the pericarp splits open, releasing the steam. The starch puffs out violently and becomes firm as it cools.
Bibliography
Butler, Stephanie. "A History of Popcorn." History.com. A&E Television Networks, LLC. 6 Dec. 2013. Web. 6 Nov. 2015. http://www.history.com/news/hungry-history/a-history-of-popcorn
"From Seed to Snack." Popcorn.org. The Popcorn Board. Web. 6 Nov. 2015. http://www.popcorn.org/Facts-Fun/From-Seed-to-Snack
"History of Popcorn." Popcorn.org. The Popcorn Board. Web. 6 Nov. 2015. http://www.popcorn.org/Facts-Fun/History-of-Popcorn
"What Makes Popcorn Pop?" Popcorn.org. The Popcorn Board. Web. 6 Nov. 2015. http://www.popcorn.org/Facts-Fun/What-Makes-Popcorn-Pop