Every so often, at group meeting in grad school, we were scheduled to each share with the group an interesting article that we had read. People came in with articles from Nature or J. Med. Chem., touting advancements in chemistry or some fancy reaction they found “really interesting”…. I came in with a report about how the water content of popcorn kernels affects how they pop, or something like that. I’m pretty sure I got in trouble for that one, although to me it was a step up from the time I presented the breakthrough that was a bra that could be used as a gas mask in an emergency. Plus, I was as addicted to popcorn back then as I am now, so it really wasn’t surprising that I managed to find an article about popcorn. Years later, I finally wrote an article of my own about popcorn. No, I’m not presenting some earth-shattering results about popcorn, but I thought it would be nice to go through the science of popcorn, why it pops and if you should fear the microwavable kind. If you love popcorn and you’d like to learn a little more about it, check out my article about popcorn on Food Bloggers of Canada.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.