16 Vintage 1960s Food Trends That Are Better Left in the Past
The 1960s saw many innovations, changes in society, and some food ideas. That time saw kitchens turn and more creatively mix sweet and savory flavors. With the rise of packaged foods, American cooking shifted from homemade to high-convenience, leaving behind a legacy of bizarre (and occasionally beloved) food trends.
Many modern food lovers can’t help but ask, Did they think that was tasty? Take, for instance, the infamous mayo Jell-O salad—a shimmering, pastel-colored dome packed with vegetables, mayonnaise, and sometimes even soda.
“Jell-O is kind of associated nowadays in our culture with illness and frailty and vulnerability. So it certainly doesn’t have the fun associations that it did when I was growing up,” noted Rachel Herz, a neuroscientist and author of Why You Eat What You Eat.
Sure, some of these dishes bring a wave of childhood nostalgia. But most? They’re better remembered as fascinating relics from a fearless era of food experimentation. So let’s dig into these 19 vintage food trends from the 1960s that might be best kept in the past.
Fondue Parties
Fondue was a party essential. Cheese bread, veggies, and fruits were put into a pot before being removed and dipped into melted cheese or chocolate. Still, dealing with lots of dips and splashes made sharing anything from the pot less special.
Cheaply made fondue kits became common, so the trend quickly moved from trending to just another soggy leftover.
Jell-O Salads
Gelatin-based recipes in the 1960s went far beyond fruits and vegetables. Some of the most puzzling creations featured Jell-O—originally invented in 1897 by Pearle Wait, as CNN reports—combined with ingredients like mayonnaise, canned vegetables, and even soda.
Yes, 7-Up in a salad was served at dinner tables. These gelatin concoctions gained massive popularity thanks to clever marketing and the era’s love affair with convenience.
Macaroni Salad
This popular picnic food was made in the 1960s by mixing cooked elbow pasta, pickles, mustard, and vinegar. While it has always been a traditional salad, its reputation for firm acidity has made it less popular, as cuisine trends now highlight fresh and bright salads.
Meatloaf with Unusual Additions
Meatloaf has long been a comfort food staple for generations—flavorful, budget-friendly, and easy to prepare. But in the 1960s, home cooks began to get creative.
Recipes began calling for unexpected additions, such as peaches or mashed bananas, transforming a classic dish into something closer to a culinary experiment. Let’s say weeknight dinners during that era weren’t always a hit.
Celery Stuffed with Peanut Butter or Cream Cheese
Stuffed celery with peanut butter or cream cheese has long been a favorite American snack and appetizer. It was most popular in the mid-20th century and is still enjoyed today.
This snack has survived for years, which is truly unusual considering it offered little flavor complexity and often ended up as a stringy, soggy mess. The addition of raisins—dubbed “ants on a log”—did little to enhance its appeal.
Tuna Noodle Casserole
This dish was all about convenience, not flair. It was made with canned tuna, noodles, cream of mushroom soup, and a handful of shredded cheese. It was quick to toss together, but the overly salty flavor and mushy texture made it one of those meals people remember but don’t exactly miss.
Creamy Cocktails (Hello, Grasshopper)
This drink is famous for its mint flavor and became especially loved in the United States in the 1950s and 1960s. Long ago, the Grasshopper cocktail symbolized luxury and was a favorite at many posh engagements.
Nevertheless, because it’s often seen as too sweet and heavy, most people now enjoy drinking lighter drinks such as spritzes or martinis.
Spam
During the 1960s, canned meat was beloved for being affordable, easy to use, and always shelf-stable. Although many people don’t use Spam as a kitchen staple, this food is now known more for its cultural quirks than for its nutritional value.
According to Statista, Spam remains a major player in the canned meat market, with tens of millions of U.S. consumers, making it the most bought canned meat, this results in increase in record sales in years, as BBC highlights.
TV Dinners
TV dinners were all about convenience, but rarely about flavor. According to EBSCO, C.A. Swanson & Sons introduced the first Swanson TV Dinner in the fall of 1953, packaging a complete meal in a divided tray for easy reheating.
They featured soggy peas, tough Salisbury steak, and overly sweet desserts, all bundled together in a foil tray. While they were a hit for their novelty, the taste often fell short of expectations.
Instant Coffee
Previously known for its convenience, instant coffee gained fame in the 1960s. However, since new styles like fresh presses and nitro brews are popular, those granules are sometimes pushed to the side and forgotten on the shelf.
Canned Vegetables
During the 1960s, peas and carrots in cans were a common accompaniment to dinner. They were pretty affordable, ready to eat quickly, and had a long shelf life, so very busy families usually chose them. But they often came out soft, bland, and overly salty.
Due to the increasing popularity of fresh food and flavor, few people now have this side dish at home.
Candied Yams
Sweet yams used to be a favorite all-year food, not just a holiday treat. These syrupy-sweet yams were fixtures on many 1960s dinner tables.
Topped with marshmallows, the sweetness often overpowered everything else on the plate. While they occasionally appear at Thanksgiving, most people would agree: on a random Tuesday night? Hard pass.
Cheez Whiz
The neon-orange sprayable “cheese” product stood out as a unique novelty during its market debut. The product was launched in the United Kingdom in 1952 by Kraft Foods and entered the U.S. market in 1953.
Although Cheez Whiz could be easily served on crackers, its synthetic flavor combined with its odd mouthfeel resulted in its relegation to the pantry’s back corner.
French Onion Dip
This party favorite combines sour cream with an onion soup mix, yet remains simple despite its excessive processing. Yet guests nowadays favor more sophisticated dips, such as those with caramelized onions and fresh herbs, over the beloved flavors of the past. Bye, salt bomb!
Tunnel of Fudge Cake
The Tunnel of Fudge Cake became an American dessert sensation in the late 1960s and is credited with popularizing the Bundt pan among home bakers.
But with its ultra-sweetness and clunky, heavy texture, and its complications in baking, it struggles to shine in today’s sea of modern, light, airy sweets and easy recipes.
Chicken à la King
This creamy chicken creation, featuring peas, mushrooms, and pimentos, has gained a reputation for sophistication when served alongside rice or toast. During the 1960s, Chicken à la King served as a staple for elegant luncheons and everyday weeknight dinners.
Modern standards find Chicken à la King too dense rather than remarkable because its thick sauce lacks depth in flavor development.
Disclaimer – This list is solely the author’s opinion based on research and publicly available information. It is not intended to be professional advice.
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