20 Weird and Wonderful Food Fads from the ’60s
The ’60s were a time of experimentation, and food was no exception—get ready for some truly quirky culinary fads that defined the decade! From vibrant gelatin molds to the convenience of TV dinners, the era was packed with unusual and delightful culinary creations.
These trends, often inspired by societal changes and technological advancements, captured the imagination of home cooks and food enthusiasts alike. As you explore these forgotten fads, you’ll uncover the unique flavors, textures, and inspirations that made them popular.
Read on to discover 20 unforgettable food fads that tickled taste buds in the ’60s.
1. Gelatin Molds
Gelatin molds were a staple on every ’60s dinner table, showcasing a blend of creativity and convenience. These wobbly wonders often included a mix of fruits, vegetables, and sometimes even meats, suspended in a colorful, translucent gelatin.
The visual appeal was unmatched, making them a popular centerpiece for parties and gatherings. The fascination with gelatin molds was largely driven by the era’s focus on convenience foods and the availability of instant gelatin products.
2. TV Dinners
TV dinners revolutionized home dining in the ’60s, offering busy families a quick and easy meal option. These pre-packaged, frozen meals allowed people to enjoy a complete dinner with minimal preparation, just by popping them into the oven.
Featuring a main dish, side vegetables, and dessert, TV dinners were a novelty that resonated with the era’s love for convenience and modern technology. The individual compartments ensured everything was nicely separated, making them visually appealing and practical.
3. Fondue Parties
These parties became the pinnacle of social dining in the ’60s, turning meal preparation into a communal activity. Originating from Switzerland, fondue involves dipping bread and other items into a pot of melted cheese, creating a rich and interactive dining experience.
Fondue parties were about more than just food; they were social events that brought people together, reflecting the decade’s emphasis on togetherness and sharing. The novelty of cooking at the table added to the fun and excitement, making it a popular choice for gatherings.
4. Aspic
Another gelatin-based dish that intrigued diners of the ’60s was aspic. Often featuring meats, seafood, or vegetables, aspic was both a culinary challenge and a visual spectacle. The allure of aspic lay in its ability to preserve flavors and present them in an elegant, artistic form.
It was a testament to the era’s fascination with both scientific advances in food preservation and the artistic presentation of dishes. While its wobbly texture might be off-putting to modern palates, aspic was celebrated for its refinement and was a fixture at upscale dinners and parties.
5. Green Gelatin Salad
Green gelatin salad was a quirky and colorful dish that caught the eye and delighted the palate during the ’60s. Typically made with lime-flavored gelatin and a mix of fruits or marshmallows, it was both a salad and a dessert.
The appeal of these salads lay in their bright, cheerful appearance and the surprising combination of sweet and tart flavors. They embodied the era’s penchant for visually striking and easy-to-make dishes that showcased the joys of modern cooking.
6. Pineapple Upside-Down Cake
This cake was a dessert sensation in the ’60s, capturing hearts with its caramelized pineapple rings and cherries. This cake was not only delicious but also visually stunning, making it a favorite for home bakers.
Its popularity can be attributed to the post-war fascination with tropical ingredients, as pineapples were seen as exotic and luxurious. The cake’s unique baking method, where the fruit is arranged on the bottom and flipped after baking, created a beautiful presentation.
7. Jellied Meat Loaf
While jellied meat loaf may seem odd today, in the ’60s it was considered a sophisticated dish that showcased modern cooking techniques. This was a bold culinary experiment that combined savory flavors with the unique texture of gelatin.
Often made with ground meats and spices, this dish was encased in a clear jelly, adding a futuristic twist to traditional meat loaf. The appeal lay in its presentation, as the shimmering gelatin highlighted the various layers and ingredients.
8. Ambrosia Salad
Ambrosia salad was a sweet and creamy delight that brought a touch of the tropics to ’60s tables. Typically made with a mix of fruits, coconut, and marshmallows, it was a salad in name but a dessert in flavor.
The salad highlighted the playful culinary spirit of the ’60s, encouraging home cooks to experiment with form and flavors. Its legacy is one of creativity and a celebration of the simple joys of shared meals and gatherings.
9. Cheese Balls
Symbolizing the era’s appreciation of strong flavors and entertainment, cheese balls were the focal point of many parties in the 1960s. Made from a mixture of cheeses, spices, and sometimes nuts or herbs, they were rolled into a ball and often coated with more nuts or herbs.
These savory treats were appreciated for their versatility and ease of preparation, allowing hosts to create a delicious appetizer without much fuss. The cheese ball’s creamy texture and rich flavors made it a crowd favorite.
10. Spam Dishes
Spam dishes were a creative way to incorporate this canned meat into ’60s cuisine, showcasing its versatility and convenience. Often paired with pineapple or used in casseroles, Spam was a staple in many households.
The appeal of Spam lay in its long shelf life and ease of preparation, making it a favorite during an era when convenience was king. Its salty, savory flavor was adaptable, lending itself to a variety of dishes.
11. Potato Chip Casserole
In the 1960s, potato chip casseroles, which combined the crunch of chips with creamy casserole ingredients, were a popular comfort food trend. These casseroles, which were frequently cooked with chicken or tuna, had a distinctive texture because to the crushed potato chips on top.
This dish’s popularity was linked to the time’s interest in convenience foods and the need to make filling, substantial dinners with little work.
12. Swedish Meatballs
Swedish meatballs were a party staple in the ’60s, bringing a taste of Scandinavia to American tables. Made with a mix of meats, spices, and a rich, creamy sauce, they were both flavorful and easy to prepare.
These meatballs became popular as Americans began to explore international cuisines, intrigued by the exotic and comforting flavors. They were often served at parties in chafing dishes, allowing guests to enjoy them warm throughout the evening.
13. Vienna Sausage Creations
In 1960s kitchens, Vienna sausages were a tiny but powerful mainstay that was frequently used in inventive appetizer recipes. These little canned sausages might be used for a wide range of presentations, from sophisticated hors d’oeuvres to cocktail snacks.
They were popular given that they were easy to use, had a long shelf life, and could be combined with a variety of flavors. Vienna sausages demonstrated the culinary inventiveness of the era by frequently being impaled with cheese and olives or coated in pastry.
14. Chicken à la King
Chicken à la King reflected the ’60s trend of embracing both comfort and class in cooking. This was a luxurious dish that graced many dinner tables at the time, offering a taste of elegance with its rich, creamy sauce. Made with chicken, mushrooms, and bell peppers, it was typically served over rice or toast.
Its popularity stemmed from its versatility and the sophistication it brought to home dining. It was seen as a gourmet option that could be easily prepared, aligning with the era’s appreciation for convenience combined with quality.
15. Deviled Eggs
A classic snack of the 1960s, deviled eggs were adored for their flavorful simplicity. These eggs, which were made by combining yolks with mustard, mayonnaise, and spices, were popular at get-togethers and celebrations.
Due to their simplicity of preparation and the countless varieties that could be made, they were quite popular and gave hosts a chance to show off their culinary skills. They were enticing thanks to their creamy filling and subtle spice flavor.
16. Baked Alaska
Baked Alaska was an impressive dessert that wowed guests in the ’60s, combining ice cream, cake, and meringue in a spectacular presentation. The dish involved baking a meringue-covered ice cream cake at high temperatures, creating a striking contrast of hot and cold.
This showstopper was popular for its dramatic effect and the technical skill required to perfect it. Baked Alaska reflected the decade’s fascination with culinary theatrics and the desire to impress with bold, innovative dishes.
17. Beef Wellington
A gourmet masterpiece of the 1960s, beef Wellington displayed elegance and culinary expertise. This dish was a delicious, savory treat made with a succulent beef fillet wrapped in puff pastry and pâté.
Beef Wellington’s elegant look and sumptuous taste combination were its main draws. It was a meal that embodied elegant dining and was frequently made for dinner parties and other events.
18. Cabbage Soup Diet
The cabbage soup diet was a fad that epitomized the ’60s obsession with quick-fix weight loss solutions. Centered around consuming large quantities of cabbage soup, this diet promised rapid results and became popular among those looking to shed pounds fast.
Despite its extreme nature, the diet’s simplicity and the perception of cabbage as a healthy ingredient drew many to try it. The diet reflected the burgeoning diet culture of the time and the fascination with novel weight loss methods.
19. Banana Bread
Banana bread was a beloved treat in the ’60s, celebrated for its moist texture and sweet, comforting flavor. Made from ripe bananas, it was a way to make use of overripe fruit, transforming it into a delicious snack or dessert.
The simplicity of banana bread, coupled with its rich taste, made it a staple in many households. It was often baked for family gatherings, teatime treats, or as a warm welcome to neighbors. This bread symbolized the era’s appreciation for homemade goodness and the joy of baking from scratch.
20. Pigs in a Blanket
Pigs in a blanket were a party favorite in the ’60s, combining the savory taste of sausages with the flaky goodness of pastry. These bite-sized treats were easy to make and even easier to enjoy, making them a hit at gatherings.
The simplicity of preparation and the delightful combination of flavors made them an instant classic. They were often served as appetizers, embodying the fun and playful spirit of the decade’s social events.