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Popcorn or popping corn is a type of maize which puffs up when it is heated in oil or by dry heat. Special varieties of corn are grown to give improved popping yield. Some wild types will pop, but the cultivated strain is Zea mays L. subsp. mays (Everta Group), which is a special kind of flint corn. Popcorn was first developed by pre-Columbian Native Americans thousands of years ago. In 1948, popcorn ears dating back 5,600-years were discovered in bat caves in New Mexico. Popcorn was introduced to the West in the late 15th Century when Christopher Columbus noted that the Native Americans made popcorn corsages and popcorn headdresses which they sold to Columbus' sailors. French explorers around the year 1612 in the Great Lakes region documented use of popcorn by the Iroquois who popped corn in pottery using hot sand. They also noted that during an Iroquois dinner, popcorn soup and popcorn beer were consumed. Since then, popcorn has become a popular snack food all over the world. Apparently, early North American colonists loved popcorn so much, that they actually served it for breakfast with sugar and cream. This represents the first puffed breakfast cereal. In Europe and the United States, popcorn is particularly common in movie theaters. It is often served with butter and salt. It is also sometimes flavored with sugar (especially in Asia and Germany), nutritional yeast, or spices. In the United States it is sometimes served with sugar and vinegar. Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Kettle corn is a variation of normal corn, cooked with white sugar in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. Six popular brands of popcorn in the United States are Orville Redenbacher's, Act II, Jiffy Pop (all three of which are brands of the ConAgra Foods conglomerate), Pop Secret, Jolly Time, and Black Jewell, a premium specialty brand. How popcorn popsAs with all cereal grains, each kernel of popcorn contains a certain amount of moisture in its starchy endosperm. Unlike most other grains, the outer hull, or pericarp, of the popcorn kernel is thick and impervious to moisture. As the kernel is heated past the boiling point, water in the kernel begins to turn to steam, generating an internal pressure of about 9 ATM. In kernels of other grains (and in damaged kernels of popcorn), this steam escapes as fast as it forms, but in the tightly sealed popcorn kernel, the steam is held tight by the pericarp and the pressure starts to build until the pericarp suddenly ruptures, causing a small explosion. The force of the explosion turns the kernel inside out. More importantly, because the moisture is evenly distributed throughout the starchy endosperm, the sudden expansion turns the endosperm into an airy foam which gives popcorn its unique texture. Two explanations exist for kernels which do not pop, known in the popcorn industry as "old maids," after being exposed to high temperatures. The first is that unpopped kernels do not have enough moisture to create enough steam for an explosion. The second explanation, according to research led by Dr. Bruce Hamaker of Purdue University, is that the unpopped kernel may have a leaky hull. Trivia
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