"It's a Friday night and you're at the movie theater with an extra-large blue raspberry ICEE and a comically shaped bucket of popcorn, ready for two hours of action and adventure on the big screen. The grease and salt from the popcorn stain your fingers during the long movie (here's the special salt that makes movie theater popcorn so delicious), but you have enough leftover at the end of the night to take home, if you so choose."
"Though it's less common now, back in the day, it wasn't unusual to toss popped corn in a bowl with milk and eat the entire thing as breakfast. It was occasionally sprinkled with sugar or honey to make it sweet, or other times submerged in cream for a thicker consistency than regular cow's milk. People would pile it with dried fruits, fresh fruits, nuts, and spices to sweeten the "cereal" even more,"
Modern movie theater popcorn is salty and buttery-flavored but often lacks real butter. Historically, people commonly ate plain popped corn for breakfast by pouring milk or cream over it. Sweeteners such as sugar or honey and toppings like dried or fresh fruits, nuts, and spices were used to enhance flavor. The practice provided an inexpensive, filling meal because popcorn is a whole grain. Origins include Native Americans teaching settlers to puff corn and a possible link to Ella Kellogg eating popcorn with cream. Homemade recipes for popcorn cereal with milk, sugar, and coconut flakes persist online.
Read at Tasting Table
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