Perfect Popcorn By the Kernel

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Swiss design students have developed what has to be the least efficient method of popping popcorn possible. It's basically the exact opposite of the Popinator, which we reported on earlier.

See Also: --New Gourmet Popcorn Shop in Scottsdale Features Ex-Exec Chef of Queen Creek Olive Mill's Del Piero Restaurant --Slow Motion Popcorn Popping Is Hypnotic

Using what looks like a tea light for heat and a decidedly Rube-Goldberg series of dispensers and levers, the machine takes a single kernel of corn, plops it into a puddle of oil and slowly heats it until it inevitably pops. At that point it's collected and dispensed for consumption.

ECAL Low-Tech Factory/Oncle Sam from ECAL on Vimeo.

This device was created with a string of similar "Low-Tech Factories" for an exhibit at ECAL /University of Art and Design Lausanne, Switzerland. The point of the exhibit is to slowdown and illuminate the process by which things are mass produced in our society. it's like an artsy, adult version of Mr. Roger's trip to the crayon factory. It's not surprisingly that popcorn is the archetypical mass produced fast food only requiring a sufficiently large pot, source of heat and corn subsidy.

We can not help but wonder if an installation like this might find it's way into the hands of molecular gastronomists stateside. They are after all pursuing a somewhat similar course of study; breaking down the complicated chemistry of cooking and reassembling it in novel ways. A kernel-by-kernel popcorn popper loaded with handpicked corn from the finest organic farms in the world and salted with truffled sel gris from the shores of France, would sound right at home in a place like the Aviary in Chicago.

Follow Chow Bella on Facebook, Twitter, and Pinterest.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.