How popcorn was discovered nearly 7,000 years ago
The discovery of certain beloved foods throughout history often remains a mystery. From toxic cassava plants that require elaborate processing steps to yogurt, which is essentially old milk contaminated with bacteria, these culinary enigmas continue to perplex us. Among these intriguing tales is the origin story of popcorn, that toasty and tasty treat.
Unraveling such food mysteries poses challenges for archaeologists, who rely heavily on solid remains to uncover past events, particularly in the absence of written records. Unfortunately, organic materials like wood, animal products, and cloth decay rapidly, often leaving no trace for us to find. While artifacts like pottery and stone tools provide valuable evidence, softer remnants such as food leftovers prove elusive. On rare occasions, archaeological fortunes smile upon explorers when these softer artifacts are discovered in exceptionally arid environments that preserve them. Additionally, if foodstuffs are exposed to fire, they can endure for extended periods.
Thankfully, corn, known as maize, possesses durable components: the shells of its kernels, those little interdental nuisances we encounter while enjoying a bowl of popcorn. Furthermore, since maize requires heat for edibility, well, accidents occur, and sometimes maize gets burnt, leaving behind archaeological evidence. A particularly fascinating detail lies in the fact that certain plants, including maize, contain phytoliths—minuscule, rock-like fragments capable of surviving thousands of years.
The age of maize can be ascertained with relative confidence. Indigenous Americans likely first cultivated maize in what is now Mexico. The progenitors of maize were wild teosinte grasses, whose seeds harbored abundant starch, akin to that found in bread or pasta. Pre-agriculture, people would gather wild teosinte and consume the seeds. They gradually began selectively choosing teosinte with larger seeds, progressing to actual cultivation and weeding. Over generations, through domestication, wild teosinte transformed into what we now know as maize. Its distinguishing feature lies in the larger kernels that distinguish it from its ancestors.
Maize farming traces its origins back to approximately 9,000 years ago, as indicated by evidence found in dry caves in Mexico. Over time, maize cultivation disseminated throughout the Americas, encompassing North and South America.
Determining when popcorn preparation commenced poses more challenges. While various maize varieties have the potential to pop when heated, one specific type, amusingly named "popcorn," proves ideal for this purpose. According to research, phytoliths and burnt kernels belonging to this specific "poppable" maize have been discovered in Peru, dating back nearly 6,700 years.
The accidental discovery of popping maize kernels likely unfolded around a flickering cooking fire. As chance would have it, some maize found its way into the flames, leading those in proximity to realize they had stumbled upon a new and practical culinary technique. Popped maize not only boasted an extended shelf life but was also remarkably easy to prepare.
Historical popcorn differed significantly from the modern movie theater snack. Absent were the familiar flavors of salt and butter, as dairy cattle were not yet present in the Americas. Moreover, it likely resembled a chewier version, far from the hot, fluffy indulgence we savor today.
While the exact reasons and circumstances behind the invention of popcorn remain elusive, one can surmise that it presented a clever solution to harness and preserve the edible starch within maize. By jettisoning the kernel's inherent moisture, an easily perishable component, popcorn was born as the heated water vapor escaped, causing it to pop. Thus, ancient popcorn originated as a practical means of food preservation and storage, laying the foundation for what we now consider a delectable snack.
