The Popcorn Institute


Review by Debbie Mazo

Despite some recent hard knocks from the food police, it's pretty well unanimous that nothing goes better with a movie than popcorn. Piping hot from your air popper or microwave, popcorn can still be a good choice for those looking for a great-tasting snack without the guilt.

To set the record straight, the Popcorn Institute is here to butter you up with all kinds of facts about popcorn. Hosted by the trade association of processors of popcorn, this light-hearted site has the scoop on this much maligned snack.

Fill yourself in by first browsing the Encyclopedia Popcornica where you'll find science, history, and the "answers to everything you've ever wanted to know about popcorn but were too busy eating to ask".

Take a trip back in time to the first known popper—a shallow vessel with a hole on the top and a single handle found on the north coast of Peru dating back to the pre-Incan Mohica Culture of about 300 A.D. Looking for some advice on picking a popper from today's selections? Popcorn Tips can show you how to get the most out of every popcorn kernel. Delicious by itself or with something extra, popcorn lends itself to a lot of versatility.

Pumping Popcorn offers dozens of popcorn-inspired recipes like: Popcorn Con Pesto to Hot Mustard Popcorn. Don't worry about your diet because, according to the Popcorn Institute, popcorn is a high-quality carbohydrate source that is not only low in calories, but high in fiber.

To plan your daily meals, use the Popcorn Institute's Fat and Calorie Counter. Choose from the foods listed in the drop-down menus and compare your estimated fat and calorie intake with what should be your daily average.

Browse the site's other treats, including Popmania where you'll find popcorn-related games, activities, and crafts. With a little creativity and a couple of kernels, you'll find that there's no end to what you can do with this high-carbohydrate snack.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.




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