The article explains the origin and science behind popcorn making. It discusses how popcorn kernels pop due to the moisture and starch sealed within the kernel, and how popcorn cultivation and popularity grew over time. The article also highlights the significant role of popcorn in the movie industry and its continued popularity today.
Microbes play a crucial role in creating the flavors, smells, and textures of many of our favorite foods, from cheese to beer to chocolate. While most of these microbes are harmless to humans, controlled spoilage has been used for thousands of years to manage food safety and create delicious transformations. Fermentation is also a key process in creating dishes from all over the world, from sauerkraut to soy sauce to kefir.
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