Bizarre Food Trends from the Past
By Jack Ripley | June 11, 2024
Retro Revival: The Rise and Fall of Congealed Salads
Throughout history, culinary trends have ranged from the delightful to the downright bizarre. As societies evolved, so did their tastes, often leading to peculiar food fads that seem almost unimaginable today. These strange culinary experiments reflect the adventurous spirit and sometimes eccentric preferences of past generations. From gelatin-based concoctions to unexpected flavor combinations, these food trends offer a fascinating glimpse into the ever-changing world of gastronomy. Dive into the odd and intriguing world of historical food trends that once captured the public's imagination.
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During the Great Depression congealed salads were an oddly popular trend. Dubbed Jell-O salads, these gelatinous concoctions promised a semblance of cheer and creativity during bleak times. With the versatility of Jell-O, almost any ingredient could find its place in these wobbly molds, leading to adventurous recipes like the "Oriental Compote" and the "Spanish Jell-O Salad." However, beyond their curious names lay an even stranger reality. The National Museum of American History delved into Depression-era cookbooks, uncovering a treasure trove of gelatin-based oddities such as chicken salad olive mold, tomato aspic, molded mayonnaise salad, and the enigmatic "surprise loaf."
From Glue to Gourmet: The Curious Case of Fish Bladder Jam
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When it comes to the Victorian era, one delicacy reigned supreme: fish bladder jam. Derived from the gelatinous substance known as isinglass, extracted from sturgeon fish bladders, this unconventional preserve found its way onto the tables of 19th-century households. Originally utilized as a thickening agent in glue production, isinglass underwent a surprising transformation into a sweet spread. We wish we could tell you who essentially ate glue for breakfast, but that hero is lost to time.
Fish bladder jam became a staple in no time at all, accompanying confectionaries and delighting palates with its unique texture and flavor profile. Eventually supplanted by the advent of cheaper gelatin alternatives, isinglass found a new niche in the brewing industry, where it aids in the sedimentation process of ales. So maybe you should let your veggie and vegan friends know about this fishy information.
Ambergris's Culinary and Fragrant Legacy
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Ambergris, a mysterious substance steeped in centuries of culinary and olfactory intrigue, has captivated the palates and senses of connoisseurs for generations. From gracing the dining tables of England's King Charles II to infusing a myriad of delicacies such as eggs, cigarettes, Turkish coffee, and hot chocolate, this enigmatic material has left an indelible mark on gastronomic history. But what exactly is ambergris? Formed within the digestive tracts of sperm whales over extended periods, it emerges as a greyish-brown, waxy secretion, believed by some scientists to aid in the expulsion of indigestible objects ingested by the majestic creatures. Often discovered adrift in the ocean or washed ashore on beaches, ambergris possesses a captivating aroma, rendering it not only a regal epicurean delight but also a prized ingredient in the perfume industry, renowned for its enduring fragrance.
Culinary Chimera: Unveiling the Tudor Delight of Cockentrice
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In the opulent courts of Tudor monarchs, culinary extravagance knew no bounds, where not only real creatures but also fantastical beings graced the banquet tables. Among these creations, the cockentrice stood as a testament to culinary imagination and artistry. Crafted within the kitchens of Hampton Court and Whitehall Palace, two distinct varieties of this mythical dish emerged: one featuring the upper torso of a suckling pig fused with the lower body of a capon or turkey, while the other showcased the front portion of a capon melded with the hindquarters of a pig. Yum?
Fintastic Fare: The Curious Case of Medieval Beaver Tails
The beaver’s tail shown as a fish tail in this illustration from Platearius, Livre des simples médecines, c. 1480. Paris, BnF, Français 12322, folio 188.
During the Middle Ages in England, where meat was off-limits for half the year due to fasting traditions, a clever loophole appeared to take care of those meaty cravings: fish. With fish exempt from the definition of meat, fast days became synonymous with piscine delights, shaping cultural practices such as the enduring tradition of fish and chips on Fridays. However, not all could access fish, leading to the rise of an unusual alternative: beaver tails. With their flattened shape reminiscent of fish and a scaly appearance, these aquatic creatures became a cost-effective substitute for the fish-deprived populace. Yet, the consumption of beaver tails exacted a toll, contributing to the extinction of beavers in the 17th century. Fortunately, through successful reintroduction efforts, these industrious mammals now thrive once more across England, Wales, and Scotland.
Tart Triumph: The Resurgence of Vinegar Pie
https://pastrychefonline.com/vinegar-pie/
Originating in the Deep South during the mid-1800s, vinegar pie emerged as a thrifty alternative to traditional fruit-filled desserts, earning its nickname "the poor man's lemon pie." With apple cider vinegar as its key ingredient, this humble treat embodies the resourcefulness of American cooks during times of scarcity, notably during the Great Depression when it offered comfort amidst austerity. In recent years, vinegar pie has experienced a resurgence, finding its place on upscale restaurant menus where chefs reinvent it with flavored balsamic vinegars, transforming it from a humble staple to a gourmet delight.
Flash in the Pot: The Rise and Fall of Mug-O-Lunch
In response to the skyrocketing popularity of instant noodles in the 1970s, Betty Crocker entered the fray in 1977 with their own offering: Mug-O-Lunch. Available in flavors like Macaroni & Cheese, Beef Noodle, Chicken Noodle, and Spaghetti, these convenient meals promised a quick fix with just the addition of boiling water. However, the small portions and lackluster satisfaction left much to be desired. While suitable for a small child's appetite, adults found themselves needing multiple servings to feel satisfied, rendering the convenience moot. Ultimately, the cumbersome process of repeating the boiling water ritual spelled the demise of Mug-O-Lunch, as consumers opted for something a little more substantial.
Sweet Scandal: Unraveling the Mystery of Watergate Salad
https://www.southernliving.com/watergate-salad-7107331
Is there a more 1970s dessert than Watergate Salad? Made up of canned pineapple, whipped cream, marshmallows, and Kraft's pistachio pudding, this dessert masquerading as a salad dared to defy convention. The origins of its name remain shrouded in mystery, with theories ranging from a nod to a chef at the Watergate Hotel to a playful reference to the infamous scandal of 1973. One thing is clear: people couldn't get enough of this stuff in the '70s.
Blast Off with Space Food Sticks: A Cosmic Culinary Adventure
Originally concocted by Pillsbury as a nutritional snack for the Apollo Space Mission, Space Food Sticks boasted government-approved nutrition but initially faltered in the taste department, likened to straight-up dog food. Undeterred, Pillsbury revamped the formula, infusing extra flavor into the sticks, and relaunched them in 1971, coinciding with the historic moon landing of Aldrin and Armstrong. Packaged in space-age foil by White Wings, these revamped sticks soared in popularity, becoming a beloved icon of astronaut lore and a sensation among earthbound consumers, transforming space exploration into a culinary adventure for all.
SPAM: A Culinary Icon Born of Necessity
https://www.eater.com/2014/7/9/6191681/a-brief-history-of-spam-an-american-meat-icon
In the middle of the hardships of the 1940s, SPAM emerged as a major player in dinner time, its versatile presence transcending wartime rations and economic constraints. Originally embraced by soldiers for its convenience and sustenance, SPAM quickly found its way into civilian kitchens, offering a reliable source of protein in times of scarcity. Whether concocted into inventive dishes like fruit cocktail-SPAM loaf or simply enjoyed on its own, SPAM became a symbol of resilience and resourcefulness that's gone through a major resurgence in the 21st century.
