every redpill dudebro who thinks life was better and more “traditional” in the 50s needs to be sentenced to eat 50s food for the rest of their lives
they want a happy housewife but what will happen when she serves them this
Excuse me but what the fresh hell
Do not get me started on 50s food and their obsession with fucked up jello molds and fruit
why were the 50s so weird. it looks like what aliens imagine human food to be. if you told my grandma, who has never even seen cooked meat in her life, “This is what American food is”, she’d believe you and be confused forever by America.
I wanna say there was some kinda food revolution, like preservatives had just been invented or something, but I’m actually not sure |D it sounds like the sort of thing @pargolettasworld might know about?
As it happens, because I am a dyed-in-the-wool cultural geek … yes, there was some kind of food revolution! More accurately, several mini-revolutions.
First, you had a lot of commercially prepared products like Jello and Spam (Spam, Spam, Spam …) and things like that being available to the general public for the first time. A lot of these recipes come from ads for processed foods; they’re “serving suggestions” writ fancy.
Second, the Jello molds in particular are a democratization of an old-fashioned and very upper-class way of preserving perishable foods, which was to encase them in a meat jelly called aspic. The aspic would preserve the food by preventing bacteria from getting at it. It took time and effort to make an aspic, so it was rich-people food, prepared by cooks in big houses. Jello (in its more savory flavors) could do the exact same thing, except that one lone housewife could make a Jello mold cheaply and easily. I’m not saying that aspic was necessarily the most appealing food out there, but it was high-status because it was associated with Fancy European Aristocrats.
Third, more people had refrigerators, not just iceboxes. A lot of these dishes need to be chilled, so here’s a way to use one of your fancy new kitchen appliances.
Fourth, this is not everyday food, for which we are all grateful. It’s Fancy Food, meant to show off. You’d serve it at a party (and then, presumably, your friends would retaliate by holding another party and serving something else equally revolting). So this is food that takes careful preparation, lots of time, and lots of effort. You, as the Middle-Class Fifties Housewife, are showing off your new postwar prosperity. You have the skill to make food look … um, “attractive,” you have the money to buy all these ingredients, you have the kitchen equipment and appliances to prepare them, and because your husband works a comfortable middle-class job, you have the time to stay at home all day and construct something like this. This kind of food is the physical manifestation of Thorstein Veblen’s theory of Conspicuous Consumption.
Fifth, if you’re a housewife making this in the 50s and 60s and even into the 70s, there’s a good chance that you were born in the 20s or 30s, and that you grew up during the Depression and WWII. You might have grown up poor, not having access to a wide variety of food, or not having time or a place to prepare it. You might have seen fancy food in magazines, but not a chance that that kind of eating would ever trickle down to you! And then … voila, it did! I think a lot of this sort of thing is just a grownup way to play with food, to experiment with all the neat new things that technology, processing, and a new tax bracket could bring you. These are adult mud pies; who cares how it tastes? We can make it look Really Cool! We don’t care all that much about specific nutritional value; we’re just so happy to have all this food, and sufficient calories, that we’ll just play with it and try it in weird combinations and enjoy it. (Or, I suspect, “enjoy” it.)
And just remember … we mock the people who made this stuff, but the 1990s rolled around and brought us Lunchables, and the 2010s brought us molecular gastronomy. Same shit, different decades.
Reblogging for this very academic explanation…stuff I never would have thought of concerning bananas and jello on top of meat lol.
Thinking of my grandparents, though, this makes total sense. So… TLDR; Savory jello meals in mid-century cookbooks are a result of the rise of the middle class following WWII, reacting to the Great Depression.
