Popcorn proceeds the movies by oh, about 4000 years. According to the Popcorn Board, the oldest ears of popcorn are about 4,000 years old and were discovered in the Bat Cave of New Mexico in 1948 and 1950. The ears found range in size from smaller than a penny to approximately two inches.
Popcorn was central to Aztec Indians who used the whole grain as food as well as ceremonially, using the tassels to make garlands, performing popcorn dances and decorating idols, in particular the god of rain and fertility, Tlaloc.
In the United States from 1890s until the Great Depression, street vendors hawked popcorn, following crowds with gas- or steam-powered popping carts. During the Great Depression, popcorn was one of the few luxuries people could afford, and while other businesses failed, the popcorn business thrived.
During World War II, confectioners lacked sugar to make candy, because the vast majority of sugar went overseas to the troops. As a result, the American population consumed three times as much popcorn. However, with the advent of the television and migration from the theaters in favor of the couch, popcorn consumption dropped dramatically until people began popping it themselves at home.
Today, the average American consumes 54 quarts of popcorn annually.
Scientists know that water is responsible for making popcorn burst, not, as the Native Americans believed, an angry spirit contained within the kernel. Each popcorn kernel contains a small amount of water that expands with heat. Starch within the kernel changes its structure as the kernel continues to heat, while pressure inside the grain mounts. At the time of bursting, the pressure within the kernel reaches 135 pounds per square inch. As a comparison, tire pressure on your car is probably somewhere around 34 pounds per square inch.
At that point, the kernel succumbs to the pressure, bursting open the hull and releasing the steam. The starch inside the kernel forms into the puffy fluff we know as popcorn, causing the kernel to sweel to 40-50 times its pre-popped size.
Ancient popcorn lovers popped their corn by heating sand in a fire, stirring the kernels in when the sand was fully heated. (Sounds like gritty popcorn to us!). Today, most Americans likely make their popcorn in the microwave. However, our go-to favorite is popped on the stove top, drizzled with good quality, melted butter and finished with sea salt. If that sounds boring, the Popcorn Board has oodles of popcorn recipes to try.
Naturally, we scoff at pairing such a treat with soda. Rather, we like to pair ours with a crisp, acidic white wine, especially if we've been liberal with the butter. The Kramer Vineyards Domaine Krieger Brut works perfectly. And what's more decadent than popcorn and bubbles?! The Pudding River Wine Cellars Viognier, the Sheldon Wines Vinolicity Blanc or the Chardonnays from Buoncristiani or Gracianna are some of our other favorites. Of course, if we're talkin' about adding Milk Duds, that clearly calls for a red wine pairing!
What are some of your favorite ways to fix popcorn, and which wines do you like to drink with it?
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