According to Bon Appetit, weird food trends have existed since the 1920s, during Prohibition. People’s dining habits shifted, resulting in unconventional combinations.
“Fruit cocktails garnished with marshmallows or sprinkled with powdered sugar came into vogue, though not as a dessert. They replaced oysters on the half shell served with Champagne as the dinner party opener.”
Two decades later, when the Great Depression and World War II occurred, the focus shifted to processed meat. And it birthed one of the most famous brands to date.
“Enter SPAM. The canned meat product became a staple of soldiers’ diets and caught on among civilians, both as a buffet option (fruit cocktail-SPAM loaf please!) and eventual punchline.”
Nowadays, casseroles are a common sight at dinner. But in the 1950s, they were considered out of the ordinary because of the hodgepodge of processed ingredients, such as canned tuna and tater tots.
“The end result often takes on the characteristics of glue and mush, yet this comfort food starred at picnics, family reunions, and church receptions. Still does, in fact.”
Instant meals were the new trend in the 1960s. This was the decade of freeze-dried coffee, powdered cheese, and instant mashed potatoes, to name a few.
“The introduction of Easy Cheese, Bac-Os bacon bits and Cool Whip cemented these science project foods’ (some of which we still turn to every day) foothold in society.”
Fondue is another treat that usually appears at large, fancy gatherings. But in the ’70s, people had some difficulty understanding the concept and making it work.
“Concerns of double dipping, spillage and the communal hot pot turning into a petri dish of germs all raised red flags. Then a Canadian design company decided to market the same concept, except as a chocolate fountain, making it all but impossible for one to dip his banana into the waterfall without staining his shirt.”
The 1990s were all about the fat-free food boom, as people became more conscious about their weight. Snacks, including popular potato chip brands, had a “healthier” option.
Manufacturers used Olestra, a fat substitute that was devoid of calories. Despite some unpleasant side effects, the FDA still considers it a legal food additive.
