variety from Peru. The kernels are treated
with alkali to remove the hulls, soaked for
some hours in warm water, fried to develop
color, flavor, and a crunchy texture, then
flavored.
Popcorn It appears from archaeological
remains in Mexico that popping in the embers
of a fire may have been the first method for
cooking corn. Early explorers described
popped corn among the Aztecs, Incas, and
North American tribes. In the 19th century,
Americans served popcorn as a breakfast
cereal, made it into porridges, puddings, and
cakes, added it to soups, salads, and main
dishes, and mixed it with molasses to make an
ancestor of the sweet popcorn ball and
Cracker Jack. Popcorn was a popular finger
food in the United States in the 1880s, then
became associated with movie theatres, and
later with watching television in the home. In
the 21st century, most of the popcorn sold in