If you need a quick conversation filler at your next meal, here are some fun (and brainy) food facts to get the table talking.

Pretty in Pink
Why do shrimps turn pink when you cook them? Shrimps have a pigment called astaxanthin that is pink--as seen in salmon--but the ones in shrimp are covered with protein chains that make them appear bluish grey. Cooking the shrimps breaks up the proteins, frees the astaxanthins and makes the shrimp blush!
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Pasta Passion
Your favorite pasta has a secret identity. Actually, they're usually named after common objects. Spaghetti comes from spago which means twine, Fusilli comes from fusile meaning the barrel of a gun, Penne meaning "pens" for looking like a quill/fountain pen tip, and Linguine meaning "little tongues."
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Poison Potatoes
Green potatoes are green because of chlorophyll, but this is also a red flag that it contains solanine, a nerve toxin. The toxin is also found in the potatoes leaves and steams (which should never ever be eaten.) While the occasional green chip won't kill you, ingesting large amounts could result in paralysis. Note, don't talk about poison in food during a fancy diner… that's just poor etiquette.
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Plump Pears
The Avocado gains the nickname "butter pear" because it is actually quite full of fat. A medium avocado can contain 30 grams of fat, which is as much as a quarter pound burger. Nutritionists are now finding that it is full of monounsaturated fat, which should actually help reduce cholesterol.
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Popping Pleasure
Popcorn pops because it's hard. Since the outer shell can withstand more pressure, it allows more time for the inside (protein and starch) to soften and convert moisture to steam. Once the outer shell does break, the protein and starch cool down into the white crunchy fluffiness we're all familiar with.
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Images courtesy of Getty.