The History of Popcorn and the Movies

By Maddie Donnelly, Gourmet Live guest blogger

Ever wonder why popcorn and the movies go together like Martin Scorsese and Leonardo DiCaprio? Here’s a brief history of the duo.

Popcorn wasn’t introduced to the general public as a snack food until around 1840, when it first made appearances at fairs, carnivals, and rallies. In 1885, with the invention of the first portable popcorn machine, its popularity increased dramatically. Popcorn vendors followed the crowds, set up shop, and introduced popcorn neophytes to the joys of butter, salt, and crunch. It was a cheap and tasty hit.

As fate would have it, the popcorn boom coincided with the dawn of nickelodeon (or dime) theatres. Vendors, quick to spot an opportunity, sold their treats outside of the movies. Though patrons loved it, the mess left behind, the smell of the machines, and popcorn’s association with burlesque irritated movie theatre owners, especially as the fancier theaters of the 1910s and 20s were built.

But as the Great Depression set in, and profits dropped, desperate owners sought new ways to make money. They noticed how lucrative the popcorn business was and installed machines of their own inside. Soon concession stands were integrated into the designs of theatres. A movie and a bucket of popcorn became one of the main forms of entertainment for struggling Americans well into the 1930s.

When the TV came along, and threatened the movie business once again, concession stands became as central to a movie theatre’s success as the movies themselves. And when sugar rations took hold during World War II, making candy no longer available at the movies, popcorn sales skyrocketed. By the time sugar was reintroduced to the public, the notion of popcorn at the movies had become ingrained in the minds of theater patrons everywhere.

Today, concession stand sales account for a whopping 40 percent of movie theatres’ net revenue. And while new snacks are constantly being introduced, popcorn endures. So when you pop your bag of popcorn before your favorite movie starts, know that you’re not only satisfying a craving, but partaking in a little American tradition.

THE BEST CHOCOLATE IN THE WORLD

HERE IS OUR SELECTION OF THE BEST CHOCOLATE IN THE WORLD

La Maison du Chocolat Created in 1977 by Robert Linxe. la Maison du Chocolat sets the benchmark for his unusual and subtle associations of natural flavors coupled with chocolates from different origins. Main boutique shops are located in Paris, New York, and London. Chocolate can be purchased online. La Maison du Chocolat remains our favorite pick.

Richart Design et Chocolat --1, rue du Plat 69002 LYON --- 7 E 55TH St New York, NY 10022-3102 Richart are smaller, and the flavors are more exotic. Michel Richart is fond of using exotic spices and herbs, and likes to make tiny chocolates that are just one mouthful. In the NY store the chocolates are flown in twice a week from Lyon, France 80 year old chocolate gallery -- inventive flavors -- with an accent on fruit, spice or flower-flavoured ganaches. Stores in Paris, Lyon, Barcelona, Milan, Tokyo, New York

Jacques Genin from Paris. Mort Rosenblum picks Jacque Genin as his top Chocolatier. The only problem is that Jacques Genin does not have a chocolate boutique, instead he sends his creations in chocolate off to Alain Ducasse's restaurants, hotels like the George V and Crillon, and luxury-food purveyor Hédiard. Genin recently began taking customers into his workshop on a quiet residential street. At 18 Rue St.-Charles, 15th arrondissement; 33-1-45-77-29-01.

Amedei's Chauo .The Italian chocolate maker, Alessio Tessieri, owner of Amedei, a small chocolate works in Tuscany, has secured himself the exclusive rights to the Venezuelan plantation where the legendary Chuao cocoa bean is grown. His sister Cecilia is the master chocolate maker and has formulated a chocolate so unique that it has won over even a highly discerning chef like Heinz Beck. The newly formed Academy of Chocolate in London has named Chauo the best chocolate in the world. [via Nickie Goomba.] Chauo won the Gold Medal. Chauo won "because of its fruity flavor and unique character". See also: The most delicious chocolate in the world is Italian.

Jean-Paul Hévin 23 bis avenue de la Motte Picquet Paris, France 75007 France -- other locations A pastry chef by the time he was 24 years old, Jean-Paul Hévin started out at the Hôtel Intercontinental and then worked at the Hôtel Nikko from 1976 until 1988, where he spent seven creative, discovery-filled years pursuing his craft alongside Joël Robuchon. Cheese-flavored chocolates (with tastes like Camembert, goat cheese, and Roquefort) are as outrageous as they are offbeat. Moreover, each variety features a flavor-enhancing dried fruit, herb, or spice: époisses cheese/ cumin, Pont l'évêque cheese/thyme, goat cheese/hazelnut, and roquefort/walnut.

Michel Cluizel -- "La Boutique Michel Cluizel" (alias "La Fontaine au Chocolat) displays Michel Cluizel's main products in the heart of Paris, 201 rue Saint Honoré. Since 1948, Michel Cluizel is one of the rare chocolate manufacturers to process cocoa beans. Assisted by his four children, he elaborates exceptional chocolates in his Chocolaterie, in the south of Normandy. Selections: Created in Michel Cluizel's chocolaterie, with a blend of cocoa beans from several origins, these fine dark and milk chocolate stand out from others by their cocoa content or specific added ingredients. Noir de Cacao 72% Grand Noir 85% Noir Infini 99% Noir au Café (coffee) Noir aux Ecorces d'Orange (orange peel) Noir au Grué de Cacao (cocoa nibs) Noir au Praliné à l'Ancienne Grand Lait 45% (milk) Grand Lait aux Noisettes (milk / haselnuts) What to try: Noir au Grué de Cacao (cocoa nibs) Dark chocolate : 60% cocoa This 'grué' is made from small fragments of cocoa beans specifically produced by the Island of Santo Domingo. After fermentation and drying, the beans are roasted, their shells removed, then ground and blended with the chocolate for a fine chocolate-cocoa harmony. A branch is now located in ABC carpets, NYC.

Christian Constant --37, rue d'Assas, Paris -- Mr. Constant is a master chocolatier who travels the world to garner the best ingredients for his creations. He makes the chocolates from the finest cocoa liquor and cocoa butter. The flavors are delicious and subtle. The sugar addition is just enough, so the texture is incredibly smooth. Mr. Constant offers four different hot chocolates, described with adjectives like onctueux, cremeux and parfumé.Dave Lebovitz's (author of the Great Book of Chocolate) pick is the glossy slick as ice tarte au chocolate with a rich chocolate crust.

Patrick Roger - (108, blvd. Saint-Germain, Paris -- recently opened)....Patrick Roger is said to be the "craziest of all the chocolatier" by many in the field. Patrick Roger is a chocolate maker in the town of Sceaux. He creates boxes of chocolates. Green boxes of chocolates. He gets his quinces from the family garden and makes sweets with them. His chocolates offer a new take on classics by using unexpected flavor combinations. He earned the distinguished title of Meilleur Ouvrier de France in 2000

Bernachon — 42 Cours Franklin Roosevelt, 69006 Lyon, France. Phone: (33) 78 24 37 98, (33) 78 52 67 77 (fax). daily roasting of cocoa beans, from Puerto Cabello, Guayaquil, Santa Fé, San Antonio, Madagascar, Jamaïca, Bahia. Chocolates arise out of the clever mixture of these cocoa beans and inimitable products such as Echire butter and Isigny cream. Best Picks: Le palet d'or (Fresh cream and dark chocolate adorned with a golden leaf). The Bernachon Kalouga bar --rich and smooth salted butter caramel in 55% dark chocolate. Rating:

Pierre Marcolini -- Stores in Brussels, France, Japan, UK and New York. Pierre is one of only two Belgian chocolatiers, and one of four in all of Europe , the title of chocolatier being bestowed solely upon those who select their beans, roast them and make their own basic ingredient, couverture. He uses only the finest cocoa beans from Venezuela, Madagascar, Ecuador and Mexico. New location for the signature collection of Pierre Marcolini is at: 485 Park Avenue, New York City. Products" Coeur Framboise -- A bitter ganache with raspberry pulp coated with white chocolate, wide selection of bonbon's from different origins, herbal infusions. Try: Java Fondant and Coeur Framboise.

Cacao Sampaka -- Eight collection of bombes (bonbons) 1. 2. 3. 4. 5. 6. 7. 8. Grandes orígenes del cacao Frutos secos y crujientes Cacaos y especias de América Flores, hierbas e infusiones Vinos, licores y aguardientes Frutas y mermeladas de frutas Trufas forradas de cacao amargo Innovaciones gastronómicas --- culinary consultant Ivan Stoler says: "Cacao Sampaka is the pushing the boundaries of what chocolate can be, using ingredients such as Eucalyptus and Cardamon in his Chocolate Bars" .Stoler's personal favorites include the single bean variety bonbons and the bonbons with liquors (Collection No.5 -- Vinos, Licores y Aguardientes)

Pierre Hermes -- The Pierre Herme patisserie is located in the 6th arrondissement at 72 Rue Bonaparte, 75006 Paris Phone: +33 1 43 54 47 77 Fax: +33 1 43 54 94 90. Pierre Hermé, widely considered the greatest pastry chef in the world, has some of the most interesting chocolate in town. Herme is the “Picasso of pastry”, in the words of fashion magazine Vogue. Try his version of “Death by Chocolate”, a moist chocolate biscuit base layered with smooth chocolate cream, frothy chocolate mousse and fine leaves of crunchy chocolate for an explosion of textures.

Debauve & Gallais --30, rue des Saints-Pères Paris VIIe. For years savvy travellers have flocked to the legendary Debauve & Gallais store on Paris' Left Bank. Established in Paris in 1800 and appointed the official chocolatier to the French court, Debauve & Gallais has since built a cult following among chocoholics, gourmands, and connoisseurs all over the world. Formerly a treasure closely guarded by the French, Debauve & Gallais chocolates have finally made their way states French company’s new Manhattan boutique --20 East 69th Street off Madison)

Michel Chaudun 149 rue de l'Universite, Paris 75007 (Stores in Paris and Tokyo) A former employee of La Maison du Chocolate, Michel Chaudun set out on his own just a few years ago, opening a little corner shop on Rue de l'Universite. According to one well-known Parisian food critic, Chaudun's product now equals that of his mentor, Robert Linxe, in both quality and creativity. His base chocolate, a blend of chocolates from nine sources, is rich and complex. Products: includes over twenty-five creations, the latest of which is a crunchy, dark chocolate (70 percent cocoa liquor) flavored with toasted, crushed cocoa beans.

Enric Rovira -- Avda Josep Tarradellas 113, Les Corts (93 419 25 47 / www.enricrovira.com). Metro Entença -- Barcelona Spain --The most deluxe of Barcelona’s growing tribe of chocolate boutiques, Rovira produces velvety smooth, hazelnut-studded versions of Gaudí’s hexagonal pavement slabs, pink peppercorn truffles, Cabernet Sauvignon bonbons and twisty blocks of Christmas turrón in unusual flavours. Enric Rovira is a chocolate artist. Each of his unique creations is not only a work of art in form, but in taste as well. Having grown up surrounded by sweets in his father's pastry shop, today Enric uses chocolate as his artisic medium to portray the tradition and character of his city, Barcelona. Try: Chocolate covered corn/maize.

Valrhona Chocolate -- - Valrhona Chocolate continues to be one of our favorites and it has been accessible throughout the world. Many restaurants will use this product in their pastries. And it is even recommended by the Great Pastry Pierre Hermes in his pastry book. Perhaps the best choice in cooking is to purchase the large blocks. Products: Chef Grand Cru and Domain Dark Chocolate - Classic Dark Chocolate - Milk Chocolate and White Chocolate - Pure cocoa -- - Ground praline - Gianduja - Almond paste/marzipan

10 Must-Try Exotic Fruits

Traveling to an exotic destination is not just about swimming in the turquoise waters or sunbathing. You also have to taste some of the cuisine and sample some of the exotic fruits of the place. For those hot summers when you need something refreshing, we have collected 10 tropical fruits you absolutely must try.

1. Rambutan
Native to Malay Archipelago, Southeast Asia
Coming from an evergreen tree, the Rambutan fruit resembles the Lychees, have a leathery red skin and are covered with spines. Rambutan is a popular garden fruit tree and one of the most famous in Southeast Asia. The fruit is sweet and juicy, being commonly found in jams or available canned.

2. Jackfruit
Native to southwestern India, Bangladesh, Philippines and Sri Lanka
Jackfruit is a common fruit for Asia and Australia and considered as one of the largest tree borne fruit in the world. The juicy pulp around the seeds have a taste similar to pineapple, but milder. Apart from canned jackfruit, it is also available as sweet chips. The wood of the tree is used for making various musical instruments, while the fruit is a common ingredient for many Asian dishes.

3. Passion Fruit
Native to South America, grown in India, New Zealand, Brazil, etc
The passion fruit has a soft, juicy interior full of seeds, being commonly found in juices to boost their flavors. There are two types of passion fruit: the golden one (maracuyá), similar to a grapefruit and the dark purple passion fruit (gulupa), comparable in terms of size with a lemon. However, the latter ones have been reported as being mildly poisonous.

4. Lychee
Native to southern China, found in India, Taiwan
Coming from an evergreen tree, the lychee or litchi are small white flesh fruits, covered in a red rind, rich in vitamin C and with a grape-like texture. The fruit has started making its appearance in markets worldwide, refrigerated or canned with its taste intact.

5. Star fruit
Native to Indonesia, India and Sri Lanka
The star fruit comes from the carambola, a species of tree with pink flowers grown even in the US. The golden-yellow fruit is crunchy, sweet, with a taste of pineapples, apples and kiwis combined. There are two kinds of star fruits – acidulate and sweet, both rich in vitamin C. The fruit is particularly juice, some even making wine out of it.

6. Mangosteen
Native to the Sunda Islands and the Moluccas.
The mangosteen is another evergreen tree that produces oddly shaped fruits. The fruits are purple, creamy, described as citrus with a hint of peach. It is rich in antioxidants, some scientists even suggesting it can lower risk against certain human diseases, such as cancer. There are even legends about Queen Victoria offering a reward to the one that brings her the fruit.

7. Kumquat
Native to China
The kumquats or cumquats are small edible fruits resembling oranges that grow in a tree related to the Citrus. As with most of the fruits in the Citrus family, the kumquats are eaten raw. They are often used in marmalade and jelly but also in alcoholic drinks such as liquor. The Taiwanese add it to their teas, while others boil it and use it as a remedy for sore throats.

8. Durian
Native to Brunei, Malaysia and Indonesia
Also known as the “King of Fruits,” Durian has a very particular odor, a unique taste and is covered by a hard husk. Having a disagreeable smell, compared to skunk spray or sewage, the fruit is forbidden in hotels and public transportations in Southeast Asia. Still, the whole experience is worth it, considering the absolutely divine taste of the Durian.

9. Dragon Fruit
Native to Mexico and Central and South America
Dragon fruit, strawberry pear or pitaya is a fruit of several cactus species with a sweet delicate taste and creamy pulp. The most common dragon fruit is the red pitaya, but other varieties include the Costa Rica pataya and the yellow pataya. Juice or wine can be obtained from the fruit, while the flowers can be eaten or used for tea.

10. African cucumber
Native to Kalahari Desert, Africa
The African cucumber, horned melon or melano is a fruit that can be best described as melon with horns. It originated in the Kalahari Desert and is now present in California and New Zealand. The dark green pulp reminds one of bananas, limes, passion fruit and cucumber. It is often used for decorating food but also in smoothies and sundaes.

10 of the World’s Best Desserts

Everyone (well, almost everyone) loves dessert. From tart and savoury to sweet and creamy, the best desserts come in all shapes and sizes.  And while we might deny ourselves the pleasure of finishing off the meal with something special, when we travel the opportunity presents itself for some can’t-miss temptations.  So splurge, enjoy yourself, and walk it off the next day with any of these ten of the world’s best desserts.

Mont Blanc at Angelina’s in Paris

The only thing better than relaxing on the River Seine at Sunset is savouring a cup of coffee or tea while enjoying a Mont Blanc at Angelina’s, the best bakery in Paris the world.  It’s just a few minutes walk from the Louvre, and people usually come here for the renowned hot chocolate. (I don’t like it – but it’s a drinking chocolate.  Not my thing.)  But this concoction of think whipped cream and chestnut creme is simply the world’s best dessert.  Without question.  I could go to Paris just to have one of these.  Stunning.

Quindim in Brazil

Quindim is another world-class best dessert, and appearances might be deceiving as sometimes its presented a bit like a Brazilian doughnut!  Don’t be fooled, though; it’s of course much more than that.  One of the many Portuguese-influenced treats in Brazil, it’s made with lots of eggs and sugar infused with coconut, which gives it this wonderful texture.  The best ones are homemade if you can find them – some of the store ones aren’t nearly as fresh or as tasty.

Beingets from Cafe Du Monde in New Orleans

The beingets from Cafe Du Monde in New Orleans are almost as famous as Mardi Gras itself.  I wonder how much powered sugar this place goes through in a year – it’s piled high to ensure your sugar rush is set for warp speed.  I have it on good word these are good for a hangover too, a useful bit of knowledge in this part of town, though brace yourself for the long queues to get yours.

Gelato from Anywhere in Florence

It’s tough to choose which Italian dessert to feature as indeed many of the world’s best desserts come from Italy.  But since I’m doing the choosing here, I’ll go with gelato – and Florence has some of the country’s best shops.  Vivoli is probably the one the most famous, but I wouldn’t say it is the best.  Others to try are Carabè, Badiani and Grom; just finding the places is difficult, but just get lost in the maze that is Florence and enjoy yourself.

Galub Jamun in India

Akil wrote about some of her favorite Indian desserts, and it is no surprise that Galub Jamun made the list.  It is simply a fried dough in sugar, but I love the different flavours of syrup you can get: sometimes its a hint of cardamom, other times it’s a little ginger-y.  An excuse to try them a few different times during your stay.

Maple Taffy in Canada

Canada has no shortage of world’s best desserts, but if you visit in spring then you simply must try a bit of maple taffy – just trying it is a bit of an experience!  You see, it’s hot maple syrup poured into the snow and rolled around a stick.  (Don’t worry, they use clean snow.)   It tastes so pure and wholesome, the perfect treat after a day of Canadian adventures.

Hokey Pokey Ice Cream in New Zealand

I love ice cream, so it gets two turns to be on the world’s best desserts list.  And what else but ice cream can be used as an excuse to visit New Zealand, my favourite country?  Hokey pokey is vanilla ice cream with sponge toffee bits thrown in for good measure.  You can find it at any place that services ice cream – in fact, if the parlours only have one flavour, it will be hokey pokey.  But what else could satisfy your sweet tooth after a day of hikes and extreme adventure sports than some hokey pokey?

Churros from Anywhere

I love churros – and thankfully they are easy to find in many places.  The world’s best churros are in Tijuana, in my opinion, but chocoholics will not want to miss churros y chocolat for breakfast in Madrid.  Pretty much any Spanish speaking or influenced country will be serving up these tasty treats.  Yum.

Naleśnik in Poland

Naleśnik is basically a Polish crepe or light pancake.  It’s a difficult decision to make for me, because I do love pierogi filled with fruit as a dessert, but these tasty pancakes are easier to find.  I think because the Polish ones come with lots of different fresh fruits, fresh cream, and a heavy dose of cinnamon, they win for me against their (delicious) French counterparts.

Umm Ali in Egypt

We close in the middle east, where desserts are often a touch less sweet than elsewhere – which I appreciate because although I love sweets, sometimes people go overboard.  Umm Ali (translation: Ali’s Mother) is essentially what you would call bread pudding in the US or UK.  But it’s far tastier.  It’s a bit lighter and airy, and just heavenly.  It’s worth going to Egypt just for this, really.  Or find a local Egyptian restaurant where you are and ask for it.  One of the world’s best dessert, indeed.