European Stars And Stripes (Newspaper) - June 17, 1987, Darmstadt, Hesse                                Massive movie sales aside people Are seeing Popcorn As a new product. Kernels that rate a special Salute Bojoh domers United press International Popcorn arguably the world s oldest snack food is shedding its nostalgic association with darkened Heaters for the Bright lights of technology in the Home. In he process it is acquiring not Only a surprising amount of support As a Low calorie fiber Rich treat but a profitable relationship with those two bastions of Nouvelle domesticity the microwave and the Var. And no one could be happier than the people who see Popcorn As a new product in Spile of its origins before Columbus virtually everybody i know has a sch said Mark Gutsche a spokesman for Nabisco Parent company Tor a new planters Popcorn line. And we never we Sil Down to watch a movie we always pop up some Popcorn. We re transferring some of our movie viewing habits to the  americans Are transferring some of their Popcorn habits As Well. Not counting movie sales which still amount to hefty profits for All concerned the nation grabbed up 271 million pounds of a popped Popcorn in 1986, compared with Only 171 million pounds in 1979. Much of this new interest was sparked by the proliferation of microwave Popcorn which not Only offer the ease a Button pushing generation has come to demand but the absence of any Popper to Wash. Yet according to Gutsche there s More to this expansion than laziness. It was probably the health aspect that first started luring americans Back especially when endorsements were tossed at the Kernel by groups like the american cancer society and the american denial association. The magic words Here were whole Grain High fiber Zero cholesterol and sugar free. Corn air popped without Oil actually comes in Al about 20 calories per cup and most of those from carbohydrates the average microwave Popcorn carries More than twice that Many calories thanks to the presence of some Peanut Oil. But despite upping the calorie count the new microwave products seem perfectly positioned for the current lifestyle and they re even offering gourmet alternatives for people who Long to customize their popping things like mexican Popcorn Oriental Popcorn even Curry Popcorn. I think americans Are becoming much More adventurous in their eating hails said Gutsche. They re trying All sorts of ethnic foods and they like new and unusual  Columbus himself must have been one of history s most curious Popcorn adventurers. His thrill was tasting the simple stuff itself. To be accurate the discovery was actually in the peruvian Interior from which he reported to his backers in Spain they roast a certain kind of Corn until it bursts. They Call it Pisa Calla and they use it As a  this treat was brought by the indians to the first thanksgiving a Good Many Miles North of Peru. Early colonists first called it marching Corn evolving the name As they went to popped com Rice Corn and alter about 1820, Popcorn. For most of its history Popcorn was popped in a wire Basket Over an open flame and its Appeal remained limited. In 1885, however a Chicago tinkerer named Charles cretors played around with a Basic Peanut roaster until he d found a Way to make Popcorn in Oil. Cretors steam powered Gadget was the Only game in town for the next Hundred years until the coming of the microwave. The marriage of Popcorn and movies began during the depression when cinemas developed Concession stands to compete with the armies of Street vendors outside. Ii did t take Popcorn Long to become the movies favorite snack a position it has never surrendered. People Are still yearning for the Good times they had growing up said Gutsche. They remember How Good Popcorn tasted and especially How Good it always  Here Are a handful of ways to expand your Popcorn repertoire to suit different occasions. The recipes Are figured on approximately 9 cups of popped Popcorn the average yield of a 3.5-ounce microwave pack. The italian Curry and cinnamon varieties use Plain Popcorn while the mexican Oriental and cajun Are built around the Butler Flavoured Type. Italian in the microwave bag. Mix i cup grated Parmesan cheese and a Teaspoon italian seasonings with the popped Corn. Shake Well. Curry also in the microwave bag. Mix 1 Teaspoon of Curry powder and Teaspoon of garlic powder with the popped Corn. Shake until thoroughly mixed. Cinnamon mix the Plain popped Corn with 2 Tablespoons of melted Margarine 3 Tablespoons of firmly packed Brown sugar and / Teaspoon ground cinnamon. Toss Well mexican. In a microwave Safe bowl loss the popped Buller Flavoured Corn with 1 Teaspoon of Chili powder and it cup of shredded Cheddar cheese. Microwave on High Lor 20 to 30 seconds to melt the cheese Oriental toss the popped Corn with i1/ Teaspoons of five spice powder available in Oriental markets in the United Stales and increasingly also in mainstream groceries. Cajun toss the popped Corn with Teaspoon dried thyme Teaspoon ground red Pepper and � Teaspoon ground White Pepper. In memory of the Dean of Byjah Demers United press International rom coast to coast during a single week american chefs of Many Ages paid with Lood to the one Man most responsible elevating their jobs from labor to Art. In a special recent Celebration chefs nearly 25 of the nation s finest hotels served men dedicated to the Lale James Beard recognizing importance to american cuisine and raising mom turn his Greenwich Village Brownstone into a Culi Center. American Lood iwas really conceptualized by Beard said Ferdinand Wieland president of pre hotels worldwide. Our International clients still i american food As hamburgers and things like the Are trying to get the real message  under guidelines set Down by preferred a Centra marketing corporation for Independent luxury hotel participating establishment would not Only Host a d inspired by Beard who died in 1984, but contribute minimum of $1,500 to the James Beard foundation this group was organized in May 1985 on the initiative of Julia child and Peter Kump of Peter k cooking school in new York. Besides keeping Beard s name on the lips of Kitchen hopefuls everywhere he foundation see Purchase Beard s Home and turn it into a Clearm for information on food and wine. Each hotel menu found its origins in Beard s cookbooks with Many recipes turning up As he v them. In the spirit of Beard however Many other recipes were adjusted to showcase the freshest wonders of each Region. Such adjustments would have seemed natural to Man from Portland ore., who became known Ash of american  Beard first tasted foods that changed with the seasons and a never Abandons notion that cuisine should reflect nature. Ii is no coincidence that seasonal ingredients i the heart of the american cuisine Beard was instrumental in nurturing. Here from the James Beard Celebration Are r for mushroom stuffed Lamb chops from chef sle Mayer at the Garden City hotel on Long Island i and a chocolate Roll from chef Bolker Rudolph at Page 14 the stars and stripes grilling time for rare Lamb As with beet it 10 wednesday