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Popcorn was very popular in the United States from the late 19th century through the middle of the 20th century. It was available in parks, from street vendors, and near theaters.

During World War II, when sugar was rationed, Americans changed their snacking habits—they ate three times as much popcorn as they had before. Perhaps the favorite place to eat popcorn was at the movies. When television took off in the 1950s, popcorn sales dropped for a while.

Today, the average American eats nearly 70 quarts of popcorn a year. But the United States isn't just a land of popcorn lovers—it's also the land of popcorn. Most of the world now gets its popcorn from Nebraska and Indiana.

The soft, starchy material holds some water. When the kernel is heated to a high heat (400 degrees F), the water inside the kernel turns into steam. The pressure from the steam causes the kernel to explode. The soft starch inside bursts out at about 40 times its original size, turning the kernel inside out. This creates the fluffy white area of a popped kernel.

The ideal popcorn kernel contains about 14 percent moisture. If the popcorn is much drier, it will not pop. Popcorn kernels should be kept in a tightly sealed jar so that they will not dry out.

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History Of Popcorn