I love popcorn.
I haven’t met too many folks that don’t; even my 2-year-old can fashion her version of the word just from the picture on the box. To be honest, I’d never really put much thought into the journey that the bags of little puffies had taken prior to me plucking them off a grocer’s shelf. [Between elementary and middle school science fairs, you’d think we would have covered this!]
So there I was today, mid-morning, sitting at my desk with a ceramic bowl of Newman’s Own [you’re welcome, free plug]. My boss happened by and started telling a story about a girl that had previously worked here, and how her affinity for popcorn seemed to always translate into her burning it accidentally in the microwave.
I feel her pain. Burnt popcorn is the worst. It’s one of those things that probably won’t alter your life, but bears the same annoyance value as trying to avoid wet or salt-crusted pantlegs during snow or rainy season. Plus, the smell of burnt pops lingers … for a long time. Stellar.
Anyway, I’m not alone as a popcorn fanatic in my office. We’re definitely contributing to the current realization of popcorn’s economic reputation. It occurred to me suddenly that I couldn’t honestly tell you the origin of popcorn.
Google [free plug #2, on a roll buddy!].
So I did some research and learned a few things:
- I was far more ignorant on corn, generally speaking, than I had thought.
- ‘Regular corn’ [sweet corn, usually] and popcorn are two separate things.
- Popcorn starts as an ear, just like other types of corn. Funny as it is, I’ve seen popcorn ears plenty of times, without realizing that’s what they were.
- There is no defined origin of popcorn. I was searching, thinking I would run across a name much like George Washington Carver. No such luck. Apparently, popcorn sightings were reported by everyone from early explorers to archaeologists with fossilized examples.
- There is in fact, such a thing as vanilla-strawberry flavored popcorn. I’m still unsure if I’d want to try it.
- Popcorn’s popping process is caused by water. There is a trace amount of water left inside each kernel after the drying process. That water, when introduced to heat, has nowhere to go except out, and voila: popcorn.
I felt like a MythBuster [free plug triplet!] after reading through all of the info, and had it not been for my lunch break drawing to a close, I would’ve probably had time to imagine a science fair project to go along.
Ah, to be a youngster again J
I’m an answers kinda gal. Today: Popcorn. Tomorrow: Rationalization on a certain country’s leader’s wacked-out budget theories.
Bahaha.
G’Nite.
xo | cmd