January 19 marks the celebration of Popcorn Day, honoring one of the world’s most beloved snacks. Popcorn, made by heating corn kernels until they “pop” into soft, crunchy, starchy masses, has been enjoyed for centuries. Archaeological evidence from modern-day Mexico suggests that early civilizations, such as the Aztecs and Incas, were among the first to prepare popcorn. Remnants of popped corn dating back to 4700 BCE were discovered in Peru, showcasing its ancient roots.
Popcorn’s Journey Through History
In the 19th century, popcorn became a versatile food in America, appearing in breakfast dishes, puddings, cakes, and even soups. Mixed with molasses, it inspired the creation of Cracker Jack, a sweet treat still popular today. By the late 1800s, popcorn was a favorite snack at fairs and events, eventually becoming synonymous with cinema and home movie nights.
Popcorn kernels “pop” best at around 190°C. As heat builds, water inside the kernel turns to steam, softening the starch. Pressure mounts until the shell bursts, releasing the starchy interior, which solidifies into the crunchy texture we love. The texture of popcorn depends on the cooking vessel; a sealed container results in tougher, less crispy popcorn due to retained moisture.