Background Knowledge And Content
Is popped popcorn a chemical or physical change? What is the science or Chemistry behind popcorn? How do our noses impact food taste, what molecule is involved in popcorn? Is Kettle popcorn a chemical or physical change? All the questions and more will be uncovered during this S.T.E.A.M. unit of study that is inspired by Yale professor Gary Brudvig and the summer 2026 seminar “Chemistry of Cooking”. The unpopped kernel consists of a starchy core and water droplets encased in a tough dense hull. The steam builds inside the kernel but it cannot escape the tough hull. Eventually the pressure builds and the hull ruptures with a “pop” and that is the sound of escaping gas. Heat cooked the starchy core, and as it emerges from the cracked hull it sends the kernel spinning. The starch blooms from the force of the steam. In milliseconds, the innards cool and the kernel is now much larger than the original size and fluffy popcorn is ready to be served. The magic combination of tough airtight hull and steamy pressure created a delicious treat.
The overall goal of this unit of study is the understanding of transformations in science, chemistry, psychology, arts, and ideas. Through the understanding of popcorn having many scientific steps students will see that a small kernel can have so many different interpretations or meanings and transformations. Life is full of transformations and little things that have big meanings. Chemistry is all around us, especially since chemistry is involved in the digestion process as stated by Yale’s National seminar leader, Gary Brudvig. Through learning of the Chemistry of popcorn many things unfold. Popcorn kernels maybe embedded in other subject areas. S.T.E.A.M. principles are all around us and even popcorn has many overlapping concepts. The world’s transformations are multi-faceted and they exist in various subject areas. The idea of the caterpillar becoming a butterfly or the kernel turning into popcorn or yellow turning into green, this unit of S.T.E.A.M. will reveal many transformations all around us.
By the end of the unit, students will see that transformations are everywhere, in the art studio, in the kitchen, in a science lab, in who we are as humans, and that we are all constantly growing or making self-transformations. Why does popcorn “pop” and what is occurring in this transformation? Popcorn is a light fluffy snack but at first it was a kernel and endosperm. The endosperm is made up of starch. In making a prediction of what will happen, students will use observations to see if it is possible to see the change from kernel to popcorn. Not all transformations or changes are chemical changes. While the popcorn explodes and it appears to have changed from a kernel to a light fluffy piece of popcorn however, professor, Gary Brudvig made clear that this change is only a physical change unless the popcorn burns.
The social emotional learning or S.E.L. overarching concepts will “pop” through this popcorn unit. Popcorn comes in many shapes and sizes and so do humans. Popcorn kernels pop at varied temperatures and so do humans. Butterfly popcorn is light and looks like “wings” are popping out of it. The popcorn industry sorts kernels into three categories based on which way the wings pop. While classification is a science vocabulary word, other subject areas sort as well. Through the study of popcorn, we will see the S.T.E.A.M. overlapping areas and how culture is connected to food. We are all micro unique popcorn kernels that can turn or “pop” into a macro unique people that can transform into something. This kernel connection is the S.E.L. part of the popcorn unit. The S.T.E.A.M. of popcorn, how popcorn connects to many content areas, will mainly be the journey this popcorn unit touches on.
History of Popcorn
Additionally, when was the earliest popcorn found? Popcorn has been a popular snack for thousands of years dating back to 3600 BC in Mexico. Archaeologists found 5,600 years old popped kernels in a Bat Cave in New Mexico and in Peru. What are the cultural connections existing surrounding popcorn? How to connect popcorn or kernels to their own family story or legacy. I am hoping students consider themselves and their own family heritage when they consider the direction of the transformation for the popcorn art journey. They will investigate how popcorn is cooked in differing cultures. Popcorn drizzled with melted butter, sprinkled with chili powder, and topped with a squeeze of fresh lime juice, creating a tangy and spicy delight is a Mexican tradition. Asian Nori popcorn is seaweed with roasted popcorn roasted and crumbled into tiny pieces, then mixed together. In India, Masala popcorn is spicy seasoned with a blend of spices turmeric, cumin, coriander, and chili powder. Brazilian cuisine embraces acai which is considered a superfood berry. So, this South American treat has a unique combination of nutty and fruity flavors.[1] I want students to wonder about their own culture and how popcorn may have connected to their ancestors.
In this unit of study, students will learn the chemistry of popcorn, the culture of popcorn, the history of popcorn, and the art of popcorn.[2] They will learn how popcorn in fact touches on many areas or differing concepts. How food is often a subject for artists to create art from will be discussed in this popcorn unit. Art involves transformations from color mixing to pottery, transformations that exist in Chemistry as well as other areas.
S.T.E.A.M. and Popcorn
Science of Popcorn
It turns out popcorn is even connected to physics. Unpopped kernels of popcorn are small and hard. When the kernel is applied heat, from a pot, air popper, or microwave, the kernels pop becoming larger and softer. Inside each kernel there is water and hard starch. Heat is needed to soften the starch and break open the kernel. The physics of steam is not only involved in making popcorn, it also powered the industrial revolution. When waves of a microwave oven were used to pop popcorn, the density of popcorn changed. The density is how much mass the small popcorn kernel has versus the popped kernel size it takes up. When popcorn is made or popped students will notice how much more space it takes up. Students can see the transformation of how little space or volume kernels take up in comparison to how much more space is needed or increased volume for popped popcorn. They can discover that heat and energy are all around us. Energy can exist in many forms and one of them is heat. Heat is transferred in different ways; when popcorn is heated different forms of heat transfer take place. Energy is used to make popcorn. Heat is actually the energy from molecules moving around, which is called kinetic energy. The kernel is a closed vessel, so the volume stays the same. When popcorn is heated the water in the kernel is heated, this heat increases the steam which increases the energy inside the kernel. The pressure of the steam builds up until the kernel can no longer withstand the pressure. At the weakest point of the kernel, the surface is torn open, and the popcorn expands with a pop and it increases volume. At this point the steam causes the starch and protein in the popcorn to expand rapidly making a physical change from hard dense material to a light and soft snack. The hull of the kernel is very difficult to break open without heat and pressure. Heating the kernel in a pot with oil, an air popper, a microwave, or on the stove directly inside a self-contained pan are the ways students will see how they can make the kernel pop.[3]
Popcorn lung is a rare irreversible respiratory disease, and this was originated in early 2000’s from an outbreak among workers who inhaled the artificial butter-flavoring chemical diacetyl. Workers can be exposed to this chemical from coffee plants, animal feed plants, bakeries, and candy factories.[4] Now in 2026, Popcorn lung is caused by vaping. I am hoping to use this science information to encourage students to “just say no” as this was an anti-drug campaign in the 1980’s and 1990’s lead by Nancy Reagan even though proven ineffective since it was not focusing on evidence-based science information. I am hoping this science perspective of popcorn makes a difference. The same chemical in the butter flavoring is put in e-liquid to enhance taste. This chemical creates inflammation.[5] I hope this analogy or connection will help students make safe choices and say no to vaping.
Technology of Popcorn
The industry of farming and the tools or technology needed to make the kernels are aspects of the technology of popcorn. Making popcorn kernels to pop popcorn includes different technology. To cook the kernel and make popcorn, heat is required. There are many different types of technology items needed to go from a kernel to a bowl of fluffy popcorn. The stove, pot, or electric air popper, Jiffy pop, or microwave are technology tools needed to cook the popcorn. Students will better understand the three primary heat principles of conduction, convection, and radiation as well.[6]
Engineering of Popcorn
One important job for chemical engineers is the sustainability, which involves analyzing an environmental process from the beginning to end, from production to disposal or from cradle to grave as it is referred to by engineers. Engineers evaluate the material to minimize energy use and make the product better. Going into the field of engineering is a possibility and thinking of a favorite snack to help motivate the pursuit of engineering as a career to develop the skills to help our environment and avoid one poorly made product after another. Considering the various ways to cook popcorn this is what the engineers will be considering when evaluating the environmental footprint.[7]
Arts of Popcorn
Art history will be introduced to present artists that use food into their art creations. Several artists will be introduced. Rene Magritte’s, The son of a man 1946 will be used to show Abstract and surrealism art. Paul Cezanne’s Still life with Carafe, Milk Can, Bowl, and Orange of 1879-1880 will be used to teach that fruit is often used as still life subject matter. Andy Warhol’s Campbell Soup of 1962 will show how food labels are an art form in the graphic design and commercial art world. Andy Warhol’s Popcorn, 1976-1986 gelatin prints will show mass production of art, including Campbell Soup art creations as well as his ice cream creations. Spoonbridge and Cherry is the sculptural fountain designed by Claes Oldenberg and Cossje van Bruggen; this art will show that food can be used as subject matter for both 2D and 3D artists. This art history connection will allow a brief snapshot to better understand that artists make art connected to many themes or directions including food. History and Humanities falls under the arts as well. The history and cultural connections to popcorn and art will be made. This unit will connect or touch upon some S.E.L. principles. This unit will make abstract connections between individual kernels and individuality themselves. Humans are like individual kernels that will eventually transform into fluffy pieces of popcorn that will then transform into something else. How the kernels all pop at the time when the temperature is just right for each popcorn kernel. The kernel is as humans grow, develop or “pop” when the time is right.[8] I want to use this popcorn snack as a way to understand that in life timing is essential. No one should feel pressured of their own time to pop. Everyone on this earth should transform or pop at just the right time for them. Showing how something so small as a kernel can have so many bigger, deeper meanings as well. I am also excited to reveal how something so small, micro can be possibly overlooked yet in reality can actually be so expansive or macro and important or valuable to many. Popcorn is a great analogy, some people peak or pop early on, others take a little longer to pop. Stop comparing oneself to others especially in the world of social media and gathering “likes”; through popcorn, this is discussed!
Math of Popcorn
Kernels pop and become popcorn when heat is applied to the kernel. The heat creates so much steam or pressure inside the kernel. The temperature or math has to do with the heat and creating pressure inside the kernel. The kernels popping at various times is math and measuring the pressure to make the kernel pop. Measuring is also essential to make popcorn when considering ratios of oil to popcorn kernels, counting the kernels’ volume vs the popped popcorn’s volume, and how just a little amount of kernels makes a bowl of popcorn. Math is also involved in the time of how long each kernel takes to pop, the weight of unpopped kernels versus fluffy kernels and the three second rule for cooking popcorn.
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