Ah, the 1960s.
A half-century ago, the world was almost unrecognizably different compared to today. The internet didn’t exist. The Beatles and John Wayne were dominating the world’s entertainment industry.
It shouldn’t surprise us, then, that popular food trends in the Sixties looked nothing as they do today. Now, it’s time to judge for yourself: did these trends hit or miss the target?
Swedish Meatballs
Swedish meatballs don’t seem too strange now, as they can still be found on some tables and especially at IKEA. Consisting of a combination of beef and pork along with spices and breadcrumbs, they originated in Sweden and have a sour cream-based sauce.
Cheese Fondue
Hailing from Switzerland, cheese fondue hit the apex of its popularity in the 1960s as a haute cuisine specialty. Melted cheese is the base of this dish, and diners dip bread and other things into the cheese in order to enjoy its flavor.
Beef Bourguignon
Thanks to chefs such as Julia Child, French food became uber-popular in the sixties. This recipe, which is very similar to a classic beef stew, was in vogue in the decade.
Gelatin-Based Dishes
Jell-O and other gelatins were extremely common in the 1960s, so naturally, people got creative with it. Some creations, such as Jell-O fruit salad, aren’t so horrifying. Others, like gelatin-encased ham and cottage cheese and salmon gelatin, don’t sound so good.
