"Foodie" culture in 2016 is ubiquitous. Everywhere you look -- on Instagram, Pinterest, Pinstagram, Instainterest, whatever -- there are beautiful photos of scrumptious-looking cuisine, making us feel awed, intrigued, hungry, and complete domestic failures for not plating such edible elegance in our own homes. The bar was not set so high when I was a youth, I might add. Sure, every so often Mom might get inspired to copy the standing rib roast from the local supper club, but in general we ate a lot of casseroles with Campbell's cream-of-something soup dumped in, and cheap ground meat concoctions. Home cooks of the mid-20th Century were encouraged to take full advantage of "time-saving" pre-packaged processed foods. Presentation of a meal, to judge now in hindsight, was designed and implemented by drunk marmosets.
This brings me to share these images from a 1966 pamphlet called, "Woman's Weekly Dairy Cookbook," offered to us by The National Dairy Council. You can see already what we're in for, with a cover dessert featuring so much whipped cream that we might assume the berries were instead layered with fire extinguisher blasts or fluffy attic insulation. How does one begin to eat that?
This brings me to share these images from a 1966 pamphlet called, "Woman's Weekly Dairy Cookbook," offered to us by The National Dairy Council. You can see already what we're in for, with a cover dessert featuring so much whipped cream that we might assume the berries were instead layered with fire extinguisher blasts or fluffy attic insulation. How does one begin to eat that?
© Copyright 2008- Marianne Spellman