Sometimes, I get crazy ideas. This post–and the ones that will follow–are one such.
When Gen and I were writing Star Dust, I fell pretty hard for the world of the novel: the cocktails, the parties, the music, and the clothes. Writing the book taught me that my love for mid-century American culture is deep and long-held, so much so that it even extends to the food.
Sixties food has a truly terrible reputation for relying on processed ingredients and fat, carbohydrates, and other deliciousness that we avoid in 2015. However, while researching the book, I obtained some sixties cookbooks to add to what I already owned. In reading them, I came to feel that our view of 60s food is somewhat unfair. I can’t tell you precisely what the average family was eating for dinner on a representative night in 1962, but the story painted by cookbooks is more complicated than the stereotype.
There’s a drift toward processed foods, yes, but also meal plans that include multiple courses and several vegetables. Additionally, the way cookbook writers of the period approach recipes presupposes that readers possess varied and sophisticated cooking knowledge.
Continue reading “Seven Days of 60s Food: Hot Cream Cheese Canapes”
Emma Barry 