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French explorers in the early 17th century reported that the Iroquois
Indians in the Great Lakes region drank popcorn beer and ate popcorn
soup. In either 1621, or in 1630, popcorn was brought as a gift by the
Indian Quadequina, brother of Chief Massasoit of the Wampanoag
tribe, to the colonists in Plymouth, Massachusetts at their
first Thanksgiving dinner in the new land.
This may be an apocryphal story but, in any case, it would not
have been popcorn as we know it today. An oiled ear was held on a
stick over an open fire and the popped kernels would be chewed off.
Popcorn later served as a morning cereal, eaten with cream or milk.
The colonists called it "popped corn", "parching corn", or "rice
corn".
Most of the world's popcorn ("prairie gold") is produced in Nebraska,
Iowa and Indiana, in the United States. The kernel is a
seed containing a plant embryo and its soft, starchy food. The seed is
protected by a hard shell. Heating the kernel converts water held in
the seed into pressurized steam which causes the kernel to pop and the
starch to expand to 40 times its original size.
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