viernes, 10 de junio de 2011

Hippie Foods

  • For a casual, costumed event, serve the natural foods favored by hippies of the 1960s. Look for natural foods at grocery or health food stores. Serve granola as a party mix or break granola bars in half for smaller grab-and-go servings. Veggie burgers made from beans and rice or soy whole grain hamburger buns are both healthy and within the theme.

Cocktail Party

  • For a more sophisticated event, throw a cocktail party, a popular event during the 1960s. The foods served for such an event should be bite-sized and enable a person to hold the food in one hand and a drink in the other. Such foods include canapes and hors d'oeuvres. Shrimp cocktail, caviar, pates, cheese-spread balls covered with chopped nuts and dips all serve as hors d'oeuvres. Provide a variety of crackers for these foods. Spread cream cheese on pumpernickel or rye cocktail toast and top with a thin slice of smoked salmon or cooked shrimp to make simple canapes.
    Cocktail parties are best for adult groups of drinking age. Provide enough material for all of the guests to have four drinks each, as recommended by James Beard in his 1965 book "Menus for Entertaining." Drinks from the 1960s include martinis, daiquiris, the Tom Collins, Bloody Marys, Manhattans and the Champagne cocktail.


  • Hot and cold buffets were popular enough during the 1960s for the "Better Homes and Gardens Casserole Cook Book" in 1968 to make recommendations for a menu for these feasts. For a hot buffet, keep the food in slow cookers or on steam tables to maintain the proper temperature. Serve classic recipes such as baked chicken and rice casserole, tetrazzini with salmon or tuna, paella made with chicken or turkey and beef stroganoff.

Nostalgic Foods

  • For those who grew up during the 1960s, certain foods bring back memories of the era. These classic products were introduced to the public during the 60s but most of them are still available today. Put out place cards showing the date the product was introduced to educate your guests while feeding them. Granny Smith apples came to the United States in 1960. Slice the apples and serve them with cheddar cheese in a can instead of slices. Cheese in a can came in 1966. Serve soda in aluminum cans. Aluminum began to be used for canning in 1960; Coca-Cola was first sold in cans in 1964. Toaster pastries were also introduced in 1964. To make these palm-sized pastries easier to handle at a party, cut each one into four sticks. Potato chips in a can made it to stores in 1969; pour the contents of the can into a bowl.

Read more: 60's Party Foods |

resepis in the 60´s

the food in the 50´s and in the 60´s

In the 1950s and 60s, fast food chains – epitomized by McDonald's – revolutionized the restaurant industry and changed farming and food distribution businesses.

The first McDonald's restaurant was actually a barbecue joint that opened in 1940 by brothers Dick and Maurice (Mac) McDonald along Route 66 in San Bernardino, California. At first, they offered 25 different items served by carhops. They catered to young affluent people who were part of the emerging California car culture. Teens drove up, placed their order with the carhops and were served on trays that hooked onto rolled down windows.
In 1940, The brothers figured out that almost all of their profits were coming the sale of hamburgers. They also sensed that teens and families alike were interested in eating quickly. So, they closed down their restaurant for several months and developed their "Speedee Service System" of food preparation. This was a streamlined assembly line for food. They also streamlined their menu to hamburgers, milkshakes and french fries. The burgers sold for 15-cents, about half of what a burger cost at regular diners of the time. With success, the brothers franchised their enterprise and had eight restaurants open by the early 50s.
It's significant that McDonald's concentrated on milkshakes because that brought Ray Kroc to McDonalds in 1954. Kroc was selling the Multimixer – a machine that could mix five shakes at a time – when he became fascinated with the Speedee system. He asks the brothers to allow him to franchise McDonald's outside of California. They do and Kroc opened his first outlet in Des Plaines, Illinois, a suburb of Chicago.
By 1958, the company sold its 100 millionth hamburger. By 1961, Kroc bought out the McDonald brothers and opened a training facility called Hamburger University in Illinois. The rest, as they say, is history.
In a way, Burger King was an outgrowth of McDonald's. The same year that Ray Kroc visited the original McDonald's, James McLamore and David Edgerton visited as well. They were both graduates of the Cornell University course in hotel administration, and they also saw the potential of assembly-line fast food. They opened their first restaurant in 1954 in a suburb of Miami, Florida. Now, Burger King has more than 11,220 franchise outlets in 61 countries.
The franchise model was quickly adapted to other types of food, for example, pizza. By the early 50s, servicemen returning from Italy brought back a taste for pizza. Up until then, pizza was a regional dish concentrated in Italian immigrant neighborhoods in New York and Chicago. New York pizza was very thin, and Chicago pizza tended to be very thick. After WWII, other local pizza joints began to open up with a variety of recipes.
In 1958, Dan and Frank Carney borrowed $600 from their mother and opened the first Pizza Hut in Wichita Kansas. It was so successful that they began franchising restaurants quickly. By 1968, they opened their first restaurant in Canada. Now they have operations in over 100 countries.
Dominos added delivery to the pizza business when they opened their first store in Detroit Michigan in 1960. Their guarantee – delivery in 30 minutes or it's free – helped them expand to include more than 8,000 stores in 55 countries.
Today, there are 4.2 billion pizzas sold every year by 60,000 pizzerias.
The franchise model – with a central source of supply for food items and standardized menu – became so successful that fast food joints are now part of multi-national corporate giants. Pizza Hut is now part of the aptly named Yum! Brands, a corporation that also owns Taco Bell, A&W, Long John Silver's, and the American icon KFC.

 1950s fast food restaurant 
In the early 1950s, Col. Harland Sanders was both a victim and a beneficiary of the automobile boom. Since the Depression, Sanders had been serving fried chicken – prepared with a "secret recipe of 11 herbs and spices" – at his gas station and restaurant in Corbin, Kentucky. But the route for the new Interstate 75 was going to bypass his establishment, so the Colonel sold his property and started traveling across the U.S. trying to sell his spice recipe and preparation method. Sanders claimed that frying his chicken in a pressure cooker shortened the preparation time. The short cooking time would take advantage of the fast food boom. No one bought, until Pete Harman of South Salt Lake, Utah, opened the first "Kentucky Fried Chicken outlet in 1952. Today, KFC has 750,000 employees and is the most popular Western fast food chain in China.

Coincidently, Dave Thomas got into the fast food business by franchising several KFC stores in Ohio. He was the one who came up the idea that the chicken should be sold in paper buckets to wick away excess moisture, and he also came up with the rotating bucket-of-chicken advertising sign that, at one time, was outside every KFC.
But in 1969, Thomas wanted to go out on his own, and so he opened the first Wendy's in Columbus, Ohio. He stressed fresh, rather than frozen, meat served as square patties prepared fresh and served "hot off the grill." Wendy's was also the first fast food restaurant to build a drive-through window in 1970. That cut down on labor costs because carhops were no longer needed, and all of the fast food chains built drive-throughs within a few years.
The predominance of fast food restaurants changed the food supply chain all the way down to the farmer. McDonald's quickly became the single largest buyer of beef, pork, potatoes and apples in the U.S. That gave them tremendous economic clout.
The fast food system is all about standardization, and so when the companies went looking for someone to supply their meat, they choose to deal with their large, corporate counterparts in the packing industry. IBP began to produce "boxed beef," where the final cuts of beef, including hamburger, were produced at the processing plant rather than the local grocery. IBP became the largest supplier of hamburger meat to the fast food industry.
Kentucky Fried Chicken buys all of its chickens from huge suppliers like Perdue, Tyson and Pilgrim's Pride. McDonald's gets its fish products from the giant supplier Gorton's of Gloucester.
Because consumers with busy lifestyles needed food fast, the chains needed raw materials in standardized packages. So, meat packers needed a consistent supply of standardized animals to produce their meat. They couldn't afford to deal with the uncertainty of many, small family farms. So, livestock producers became bigger and bigger. McDonald'sand other chains have also been accused of using their huge buying power to keep farm produce prices artificially low.
When McDonald's expanded into international marketplaces beginning in 1971, McDonald's both adapted to local conditions and forced local farmers to adapt to them. For instance, beef is not the lead meat item offered in countries that have cultural taboos or food preferences for other types of meat. However, the company has been accused of changing food preferences and exporting American culture around the world along with its propensity for obesity.
McDonald's and other fast food chains have affected farmers wherever new restaurants open. In 1990, McDonald's opened their first outlet in Russia. When they realized that they couldn't guarantee a high quality, reliable supply of meat and other food products, they opened their own farms, controlling the supply chain at every step.

1960s foods
In the United States, the 1960s was a stormy decade shaped by the clash of conforming tradition and radical change. Culinary wise? WWII rationing was a distant memory, 50s casseroles were old & boring. The 60s encouraged showy, complicated food with French influence (Julia Child, Jacqueline Kennedy), suburban devotion (backyard barbecues), vegetarian curiosity (Frieda Caplan) and ethnic cuisine (soul food, Japanese Steak houses). This was also the decade of flaming things (fondue & Steak Diane) and lots and lots of junk food (aimed at the baby boom children). "Average" suburban families patronized family-style restaurant chains like Howard Johnson's. The first Wendy's restaurant opened in 1969.

  • Fashionable Food: Seven Decades of Food Fads, Sylvia Lovgren
  • The Century in Food: America's Fads and Favorites, Beverly Bundy
  • Mastering the Art of French Cooking/Julia Child

  • Fondue

  • Steak Diane

  • Beef Wellington

  • Swedish meatballs

  • Buffalo wings

  • Soul food

  • Salad bars

  • Surf & turf

  • Japanese Steak houses Julia Child

  • Frieda Caplan's exotic fruits (kiwis!)

  • Tang, the space age drink

  • Tunnel of Fudge cake, Pillsbury-style bundt cake
      The following menus are suggested by theNew York Times Menu Cook Book, Craig Claiborne [Harper & Row:New York] 1966 (p. 44-48). If you need recipes ask your librarian to help you find a copy of this book.
      BUFFET, 1960S STYLE
      Casual entertaining in the 1960s favored theme buffets and barbecue. International themes were very popular. The foods served were generally not authentic fare but "Americanized" renditions. Think lasagne with American cheese; Chinese ribs with ketchup.
      NEW PRODUCTS: Pop-Tarts (Kellogg's), Buffalo Wings (Anchor Bar, Buffalo NY), Coca cola in cans,Ruffles potato chips, Lucky Charms (breakfast cereal,General Mills), Bugles, Whistles & Daisy*s (snack foods, General Mills), Chiffon Margarine and Seven Seas Salad Dressing (Anderson, Clayton & Co, now Kraft)
      Yoplait Yogurt, Awake (synthetic orange juice, General Foods), Maxim (freeze-dried instant coffee, General Foods), Carnation Instant Breakfast (Carnation Co.), Instant mashed potatoes
      "A small cocktail party
      Camembert amandine, cucumber spread, crackers and toast rounds, cocktail croquettes, mushroom strudels.
      A large cocktail party
      Buttered nuts, chicken-liver pate, toast rounds and crackers, mushroom-stuffed eggs, tuna-stuffed eggs, cheese straws and twists, wild-rice pancakes, cream-cheese pastry turnovers, meat filling, cherry tomatoes, gren and ripe olives.
      Lunch for a football game
      Bean and olive soup (in an insulated container), ham and cheese hero, mustard butter, egg and tomato hero, carrot and fennel sticks, apples, nutmeg date bars, beer, coffee.
      A graduation luncheon
      Fruit punch, buttered nuts, olive-stuffed eggs, salmon eggs Montauk, chicken and rice casserole, spinach and sesame seeds, strawberries, custard sauce, lemon chiffon cake.
      A children's party
      Carrot sticks, grilled frankfurters on toasted rolls, Raggedy Ann salad, chocolate cake, frozen fruit chunks, watermelon punch.
      A birthday supper party
      Tomatoes stuffed with chicken livers, potato-cheese Charlotte, avocado and grapefruit salad, dry white wine, custard ice cream, birthday butter cake."

      1960s buffet notes & menus
      "Buffet food should be notable. For hot buffets, there are many marvelous things to serve as a change from the good, but too familiar, Boston baked beans and spaghetti with meat sauce. However, if spaghetti is what you want, serve it in special style, with a brand-new sauce. Baked chicken breasts supreme, savory stuffed mushrooms, peach Waldorf salad, hot cheese biscuits, creme-de-menth parfait, coffee.
      Our best cucumbers in sour cream, sirloin tips en brochette, white rice with onions, carrots in mustard glaze, fresh peas oregano, baba au rhum, tea.
      Beef in burgundy with gnocchi, herb-buttered zucchini and carrots, green-salad bowl, rolls, pears sabayon, jewel cookies, coffee, tea.
      Chicken curry on white rice with raisins, curry accompaniments (chutney, salted peanuts, coconut, kumquats), sesame rolls, raspberry sherbet, coffee, tea."
      ---McCall's Cook Book, McCalls [Random House:New York] 1963 (p. 716)
      International theme buffet menus:
      "Quick Oriental Dinner: Egg rolls, fried shrimp, sweet & sour shrimp sauce, red mustard sauce, speedy chicken chow mein, Chinese fried rice, soy sauce, preserved kumquats, oriental salad, Mandarin orange dessert, coconut macaroons, green tea. NOTE: give your guests chopsticks.]
      Smorgasbord: Swedish relishes and breads, Swedish meat balls, brown beans, deorated chilled ham, dill potatoes, vegetable cups, red-and-white salad, Swedish pancakes with lingonberry sauce, caraway seed cheese, toasted wafers, Swedish coffee.
      Mexican Fiesta: Mexican relish tray, turkey-stuffed tamales, cheese enchiladas, Mexican fried rice, chiles rellenos, tomato sauce, fried tortillas, caramel custard, hot coffee.
      Casual Curry Buffet: Shrimp curry, yellow rice, curry condiments, romaine salad, chilled orange sections, coconut chips, hot tea.
      Italian Supper: Antipasto tray, lasagne, pizza or spaghetti, Italian green salad, Italina long loaf or bread sticks, spumone or cherry ice cream, coffee.
      Island Feast: Water chestnuts with chicken livers, Kona chicken, steamed rice, batter-fried shrimp with sauces, Chinese peas with water chestnuts, Waikiki salad, raspberry sherbet with coconut, beach boy punch. [NOTE: Trader Vic's made Polynesian food very popular in the 1960s.]
      Casual buffets, American style
      Skillet Chicken Supper: Chicken in jiffy tomato suace, buttered broccoli, fruit platter, hot French bread, refrigerator cheese pie, hot coffee.
      Party-best Buffet:: Tomato refresher, beef Stroganoff, yellow rice, ambrosia molds, crisp relishes, brown-and-serve hard rolls, pink confetti pie or easy chocolate eclairs, coffee."
      ---Better Homes & Gardens Holiday Cook Book: Special Occasions, [Meredith Press:New York] c. 1959, sixth printing, 1967.
      Buffet-style Suppers, main course casseroles:
      Lasagne, Fancy chicken a la king, Turkey Parisian, Chicken-rice bake, Salmon Tetrazzini, Jiffy turkey paella, Veal parmesan with spaghetti, Burgundy beef stew, Swedish meatballs, Pizza supper pie, hamburger pie, Church-supper tuna bake, Pork chop suey bake. "
      ---Better Homes and Gardens Casserole Cook Book, [1968].
      Planning a 60s-style backyard barbecue?
      The Better Homes and Gardens Barbecue Book [1965] features beef, pork, lamb, chicken, and seafood. For parties this book suggests shish-kebabs (have your guests design their own!), Hawaiian short ribs (sweet marinade and pineapple), "party burgers" (pizza burgers, stuffed hamburgers, deviled beef patties, served on grilled italian bread), meatloaf (filled with vegetables & cheese, sliced & served as burgers), rock lobster tails, and grilled shrimp. Popular marinades/grilling/dipping sauces include: barbecue sauce (ranging in heat from mild to fire!) teriyaki, herb & honey, and sweet & sour. Foil meals (all ingredents cooked together wrapped tightly in aluminum foil are also popular. Recipes include Campfire Pot Roast (beef & vegetables), Patio Fiesta Dinner (ground beef, vegetables...corn, lima beans, onions, green peppers, tomato puree, American cheese, chili powder) served with corn chips. Standard accompainments were tossed salad (preferably served in wooden bowls), vegetable salads (potato, coleslaw), pickles (cucumbers, beets) and grilled bread (garlic Italian a favorite). Dessert: Ice cream, fruit-bobs (fruit on a stick, brushed with butter & broiled on the grill), pineapple on a spit, barbecued bananas, served with a cheese tray. Beverage service? Iced coffee, punch (featuring tropical flavors, made frozen concentrate), iced tea, lemonade and limeade.
      Coffee Rich, aluminum cans used for food and beverages, Granny Smith apples introduced to the USA, Domino's Pizza, single-serving ketchup packets
      Total (breakfast cereal, General Mills), Mrs. Butterworth's Syrup (Unilever), Green Giant frozen peas, Sprite (Coca Cola Company), Coffee-Mate (Carnation), Sylvia's restaurant (NYC), Hardee's (fast food chain)
      Frozen bread dough (Bridgford Foods Corp.), Pet-Ritz Frozen Pie Crusts, Diet-Rite Cola (Royal Crwon Cola), tab-opening aluminum cans for soft drinks, Taco Bell (fast food chain)
      Yakisoba (Nissin Foods), Tab (Cocoa Cola Company), Wundra (flour, General Mills), Cremora (Borden)
      Shake 'n Bake (General Foods), Cool Whip (General Foods), Tang (General Foods), Rock Cornish game hens (Tyson), Apple Jacks (breakfast cereal, Kellogg), SpaghettiOs (Franco-American/Campbell Soup Co.), Cranapple Fruit Juice (Ocean Spray), Gatorade, Diet Pepsi
      Bac*Os (General Mills), Product 19 (breakfast cereal, Kellogg), $100,000 Bar (Nestle), Caravelle (candy bar, Peter Paul), Taster's Choice (freeze dried coffee, Nestle), Doritos, instant oatmeal, Easy Cheese (Nabisco)
      Taco Seasoning Mix (Lawry's)
      Red Lobster (chain restaurant), Legal Seafoods (chain restaurant)
      Chunky Soups (Campbell's), Kaboom (breakfast cereal, General Mills), Frosted Mini-Wheats (breakfast cereal, Kellogg), Chipos (snack food, General Mills), Pringles (potato snacks, Proctor & Gamble), Wendy's (chain restaurant), Long John Silver's Fish 'n Chips (chain restaurant).
      SOURCES: The Food Chronology, James L. Trager, The Century in Food, Beverly Bundy

        POPULAR BRANDS These foods were advertised in Everywoman's Family Circle, February 1961
        Blue Bonnet Margarine (sticks), H-O Cream Farina cereal (box), Metrecal (Dietary for weight control, cans, liquid or powder: "New concept for weight control"), Libby's Ripe Olives (canned), Allsweet Margarine, Del Monte Pineapple (can), Mazola Pure Corn Oil, Armour Star canned meats (Corned Beef Hash, Chopped Ham, Chili with Beans, Beef Stew, Treet; cans), Heinz Cream of Mushroom Soup (includes recipe for Chicken Poulette Sandwich), Chase & Sanborn Instant Coffee (glass jar), V-8 Cocktail Vegetable Juice, Chef Boy-Ar-Dee Beef Ravioli & Cheese Ravioli (can), Kraft Pure Strawberry Preserves,& Betty Crocker Gingerbread (promoted in same ad), Fleischmann's Yeast (includes recipe for Frosted Pineapple Squares), Campbell's Soups:Cream of Mushroom, Cream of Celery, Tomato (includes meatloaf recipes: Cheesburger Loaf, Tuna-Celery Loaf, Tomato-Ham Loaf), Nestle's Sweet Cocoa Mix (metal cannister), Lawry's Garlic Spread Concentrate (glass jar), Kool-Aid (Grape, "Still costs only five cents"), Stokely Van Camp's Pork and Beans, Betty Crocker Buttermilk Pancake Mix, Minute Tapioca, Tums (3 Rolls 30 cents), Flako Coffee Cake Mix, Lipton Chicken Noodle Soup, Sun Maid Raisins, Kraft Italian Type Grated Parmesan Cheese, Wrigley's Spearmint Chewing Gum (Handy 6 pack unit).
        Good Housekeeping, May 1964:
        Nescafe coffee (freeze-dried instant), Chef Boy-Ar-Dee Spaghetti Sauce with Meat (can), Kraft Pure Jellies & Preserves (glass jars), Adolph's Instant Meat Tenderizer (glass jar), Swift's Premium cold cuts, ham & hot dogs, Miracle Whip Salad Dressing (Kraft, glass jar), French's Potatoes Au Gratin and Scalloped Potatoes (instant potatoes & cheese mix, add water and bake), Bisquick (Betty Crocker/General Mills), Spam (Hormel), Betty Crocker Chocolate Crunch Frosting Mix, Life Cereal (Quaker Oats), Gerber baby foods, Borden's Whipped Potatoes (instant mashed potatoes), Kraft cheese slices, Lawry's Seasoned Pepper (spice), Aunt Jemima Pancake Mix, Del Monte Green Beans (can), Knorr Beef Noodle Soup (instant packet), Half and Half (Bordens milk & cream product), Betty Crocker's Heavenly Strawberry Angel Food cake mix, Birds Eye vacuum sealed mixed vegetables (frozen in a plastic pouch...boil them in the bag), Comstock fruit pie fillings (cans), Sunkist Oranges, Imperial Margarine.
        Ladies' Home Journal, January 1967:
        Carnation Instant Breakfast (6 packets in a box, chocolate flavor, "New Carnation instant breakfast makes milk a meal too good to miss"), Lipton Turkey Noodle Soup (box, dehydrated), Coca Cola (bottle, includes cheeseburger recipe), Sunkist navel oranges, Birds Eye Mixed Fruit Supreme (frozen box, also frozen peaches, strawberries and red raspberries), Quaker Quick Oats (cardboard cannister), Royal no-bake pudding pie kits (nesselrode or spumoni, cheese cake, Dutch chocolate...includes filling, topping, graham cracker crumbs for crust), Post 40% Bran Flakes, Campbell's Soup (New England Clam Chowder, Oyster Stew), Kraft French Dressing (includes recipe for Regency Ragout), Kraft Cracker Barrel Natural Cheddar cheese (includes recipe for Cheddar Corn Bread), Kraft Grated Parmesan Cheese (recipe for Parmesan Popovers), Kraft Velveeta (recipe for Calico Supper), Kraft Noodle with Chicken Dinner (recipe for Bombay Noodle Dinner), Party Tyme Cocktail Mixes, Baker's German's Sweet Cooking and Eating Chocolate (with recipe for German Cream Cheese Brownies), Kellogg's Corn Flake Crumbs (recipe for Corn-Crisped Chicken with California Cling Peaches), Lazy Maple Bacon, Chef Boy-Ar-Dee Pizza (kit), Mazola Pure Corn Oil, Pepperidge Farm Soup (Chicken curry, Maine Lobster Bisque, Hunter's Soup, Chicken with Wild Rice, Howard Johnson's brand croquettes (forzen: shrimp or chicken), Tost'em Pop Ups (fruit filled toaster pastries, General Foods), Andy Boy Broccoli (with recipes for Chicken Divan, Salad Italienne, and Ham Rolls), Thomas' English Muffins, Betty Crocker Scalloped Potatoes (box, also: Au Gratin potatoes), Orange juice (Florida, frozen, no particular brand). For cooking & serving? Pyrex Ware, by Corning & Aluminum foil, by Reynolds, Baggies plastic bags
        Better Homes & Gardens, October 1969:
        Imperial Margarine (stick & tub), Pillsbury Create-a-Cake mix (recipes using Pillsbury cake and frosting products: Fudge Ripple Cake, Topsy-Turvy Pineapple Cake, Cherry Crmble Squares, Easy Cheesy Lemon Bars), V8 Juice, Ovaltine, Chicken of the Sea Tuna, Campbell's Manhandlers Soups (Vegetable Beef), Campbell's Vegetable, Tomato and Cream of Mushroom Soups (with recipes for Souperburger, Upside Down Pie, Burger Bean Cups), Nabisco Shredded Wheat, Chase & Sanborn coffee, Del Monte Raisins (& Prunes), Dinty Moore Beef Stew, Chiffon Margarine, Wilson's Certified canned meats (Hickory Smoked Pork Loin, Pork Roast, Corned Beef Brisket, Beef Roast, Turkey), Kraft Miniature Marshmallows, Chef Boy-ar-dee packaged dinners (Spaghetti, Tetrazzini, Stroganoff, Goulash, Lasagna, Macaroni & Cheese, Rice), Bisquick (new), Jell-O Pudding & Pie Filing (vanilla, with recipe for Pecan Pie), Stouffer's Frozen Spinach Souffle, Cool Whip (plastic tub), Cling Peaches (canned), Pepperidge Farm Apple Strudel, Betty Crocker Pudding (chocolate, ready to serve, can), Snow's Clam Chowder, Kraft Caramel Topping (also strawberry, butterscotch, vanilla caramel, chocolate caramel, chocolate fudge, chocolate syrup, pineapple and walnut flavors), Nestle's Semi-sweet Toll House Morsels & Butterscotch morsels (with recipes for quick party mixes: Choco-Scotch dandies, Munchers, Sticks 'N Straws, Choco-nut Chewies, Buttersotch Mix 'Ems), Kraft Macaroni & Cheese Dinner, Betty Crocker Ready-to-Spread Frosting (vanilla, chocolate, milk chocolate, butterscotch, Sunkist lemon, & dark dutch fudge), Kellogg's Cocoa Krispies (with recipe for cocoa peanut logs), Arnold Golden Brick Oven White bread, park's Sausages, Nescafe coffee (instant), Domino Brownulated sugar, Greenwood's Sliced Pickled Beets, AND the Amana Radarrange microwave oven "Flameless Electric Cooking."
        Tang was trademarked in 1957 (U.S. Patent & Trademark Office registration #1974439) and introduced to the American public in 1959. It was invented as a modern breakfast beverage, not commissioned by the U.S. space program. It was, however, the space program that made Tang a household name. In 1965 the Gemini astronauts took this drink into outer space.
        Space Food Sticks?
        "Tang, made by General Foods, is a sweetened drink powder artificially colored and flavored orange. It is one of America's most celebrated chemically created foods...Tang went to space on the Gemini and Apollo missions. The mix was delivered to the astronauts in silver pouches. When water was added, the pouches yielded a sweet, slightly tangy orange-flavored drink that provided the entire day's worth of Vitamin C. By the first Gemini flight in 1965, Tang has been languishing on supermarket shelves for six years. The General Foods dubbed it "the drink of the astronauts," and the new Tang, with a prominent picture of a launch pad on the outside of the canister, soon was rocketing upward in sales and consumption...At the peak of popularity of Tang in the 1960s and 1970s, American households consumed the "instant breakfast" on a regular basis."
        ---Oxford Encyclopedia of Food and Drink in America, Andrew F. Smith editor [Oxford University Press:Oxford] 2004, Volume 2 (p. 527-8)
        "For the record, the drink's origin had nothing to do with the space program. It was developed by General Foods in 1957, 12 years before man would set foot on the lunar surface. But the Vitamin C-filled drink is indelibly tied with outer space, largely because it has been used by astronauts since the Gemini flights of 1965 - and because of advertising. "Tang Takes Off" bleats a 1965 General Foods newsletter that describes the elaborate efforts to craft commercials tied to the Gemini flights. Later commercials and ad promotions - from moon maps sent to thousands of schools to lunar module replicas on 18-ounce Tang jars - would reinforce the Tang-Space connection for years. Once widely popular, Tang is no longer the major player it once was. "Its sales are not now what they were then," said Nancy Redmond, a spokeswoman for Kraft General Foods. She attributed that mainly to changes in consumer tastes and the availability of other drinks. Still, Redmond said, "Tang has its dedicated users." It's also now available in mango flavor and sugar-free orange. Plastic containers have replaced the old glass jars. And Tang is still used regularly in space. "
        ---"SPACE-TANG CONTINUUM; ONE GIANT LEAP," JULY 20, 1969 News & Record (Greensboro, NC), July 20, 1994 (p. D1)
        "Tang is yesterday's drink of tomorrow. Introduced by General Foods in 1959 as a "breakfast beverage" made by mixing water with a spoonful of what the manufacturer called "aromatic, orangy-tasting powder," (loaded with vitamins A and C, as well as tricalcium phosphate), pleasant smelling ("like oranges, but with a flavor all its own"), long--lasting in its jar on the shelf, and, most wonderful of all, modern. To serve Tang for breakfast instead of orange juice was to say you were riding high on the wave of progress...To understand Tang's appeal some thirty years ago, it is necessary to remember that most Americans, especially in the 1950s and 1960s, put their faith in the march of progress. From the end of World War II until the 1970s, a lot of people honestly believed that the world was simply getting better and better, mostly because science and industry kept creating great new products and evermore convenient ways of living. ..when Tang was first marketed across the United States (and as "Sun Up" in Canada), General Foods was still predicting a dazzlingly modern future menu of scientifically reconstituted foodstuffs...It hadn't been easy to create a powdered breakfast beverage rich with the attributes of real fruit, the introductory articles in May 1959 [issue of General Food's Monsanto Magazine] explained. Among the obstacles faced by scientists at the Post Division of General Foods were betting stable, water-soluble forms of vitamin A into the powder, finding just the right semiopaque orange additive...and finding a way to keep the powder from caking in the jar. When it came time to package Tang, marketing people took an unusual step (for 1959) and created a label that actually told consumers what nutritional value they would get in every glassful of Tang...Tang made the leap from convenience food to pop culture in 1965 when it was taken on board the space capsules Gemini IV (June 7) and Gemini V (August 21) as part of the astronauts' nutritionally balanced food supply..."
        ---Encyclopedia of Pop Culture, Jane & Michael Stern [Harper Perennial:New York] 1992 (p. 505-507)
        [NOTE: If you want to see the original article from Monsanto Magazine, ask your librarian to help you obtain a copy.]
        Tang wasn't the only American product to capitalize on the space program. Remember
        Favorite home kitchen appliances, 1966:
        "If you were forced to take inventory of the small electric appliances in your kitcen and select the most helpful, which would you choose? Home Magazine asked this question of several hundred readers, providing a list of 28 various appliances from which they could select their favorite. The results are now in and, if you answered 'toaster' to the above, you are in agreement with the majority. Popularity of the toaster disproves, too, the adage that familiarity breeds contempt. For more than 99% of our respondents said they owned a toaster; which according to our survey is the appliance most commonly finidng its way into the kitchens of our homes. Ownerhsip of appliances obviously goes hand in hand with usefulness. The 10 most-owned items were (1) toaster, (2) coffee maker, (3) skillet, (4) waffle maker, (5) can opener, (6) hand mixer, (7) blender, (8) counter-top mixer, (9) knife sharpener, (10) carving knife. Of these, the six most favored small appliances were as follows: (1) toaster, (2) coffee maker, (3) skillet, (4) can opener, (5) counter-top mixer and (6) hand mixer. The next two favorites were the portable broiler oven and the electirally powered sauce-pan. Some of the most-owned items failed to make the list of useful favorites. These were considered nice to have on hand for special uses, but not an every-day helpmate. The waffle maker fits into this category as does the carving knife. Many of our readers had definate ideas about the usefullness, the drawbacks and the design of small kitchen appliances. Most agreed, however, that life would be drearier without them."
        ---"Our Rearder Survey Shows...," Los Angeles Times, November 13, 1966 (p. 97)
        If you need to make something for class?
        Betty Crocker's Cooky Book (1963) was recently republished. This book was very popular in the 1960s and is full of tasty, authentic items that are easy to make.

        What were baby boomer kids eating? Product pictures: I, II & III