80’s/90’s food trends

Table for AtePodcast7 Comments

Before there were artisanal cafes and farm to table restaurants where the menu depends on what looks fresh at the market, there were 20 years that were the complete opposite.

Today we celebrate those decades that cherished sameness, consistency, and boring unoriginal fare. Whether it’s chain restaurants that serve whatever the refrigerated truck drops off or “homemade” dinners fresh out of the box, it’s the cuisine that nourished the nuclear generation. Another sizzling fajita platter? How exotic!

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7 Comments on “80’s/90’s food trends”

  1. Your discussion about “homemade” foods from the 1980s being filled with processed ingredients reminded me of a cookbook my wife recently purchased: “The Amish Cookbook.” She bought it at a country store thinking it would be full of homemade recipes. It is the exact opposite. Every “homemade” item in the book is just a crazy combination of canned goods, with some beef thrown in. Almost every single main dish recipe calls for “Velveeta cheese,” which of course would make Tony happy. However, it amazed me that these people, whom we always think of as living off the land, pretty much just cook what they buy off the shelf at Walmart. I should know, my Walmart here in Maryville literally has horse-and-buggy parking for the Amish.

  2. TOTALLY agree. I was once showed a box of “Grandma’s Recipes” by an ex. Yellowed index cards, thought for sure they were scratch made recipes passed down for generations. Wasn’t one that didn’t include Campbell’s condensed mushroom soup.

  3. While we’ve all heard kitchen-sex called “goring to The Bonefish Grille”, I will now refer to Coitus interruptus as “getting the crab fried rice”……

  4. This was the typical menu at any given restaurant in my childhood (UK early 1980s):

    Starter options: Tomato Soup (obviously from a can) with roll and frozen butter portion, Prawn Cocktail/Melon wedge with Ham, or Fruit Juice — seriously OJ was offered as an appetiser, usually with a cherry on a cocktail stick to make it fancy.

    Main options: A Chicken option (Chicken in a Basket / Coq Au Vin / Chicken Cordon Bleu), A Steak option (Pepper / Diane / Bernaise sauce optional ). Always served with chips, frozen peas and carrots and half a grilled tomato.

    Dessert: Ice Cream, Apple Pie, or Sherry Trifle / Black Forest Gateux

    If it was a special occasion, the adults might wash that down with a bottle of Blue Nun or Babycham.

    1. Would love to rag on that fruit juice comment too. But, unfortunately, I’m old enough to remember when tomato juice (and a lemon wedge) on a menu as an appetizer was not completely uncommon….

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