When it comes to food trends, each decade has a fair share of unique dishes. Luckily, when you dine at Grico’s we only serve the best of the best. But when we had our start some 80 years ago, there were plenty of strange foods that made their way from grocery stores and onto our dining room tables. To celebrate all things food, let’s take a stroll down memory lane and take a look at some unique food trends throughout the decades.
The Late 1930s
With America in another recession shortly after the Great Depression, many families in the United States were borrowing their old recipes which sustained them throughout the late 1920s and early 1930s.
One such dish was American Chop Suey which was popular in the Northeast. This dish was kind of a refrigerator catch-all, typically made from ground beef, macaroni or rice, and tomato sauce. It is similar to what today we would call goulash.
At the conclusion of the war, food became exciting again in American households–and dare we say, sweet. One staple was the chiffon cake which General Mills popularized after purchasing the recipe for the cake from Brown Derby chain restaurants in 1947.
The cake was sweet and light, all made possible by using vegetable oil.
The 1950s and 1960s
We all have that one elderly relative who still brings gelatin molds to holiday dinners. But there were valid reasons families in the 1950s and 1960s would show up with a jello-mold dish at a gathering. The first is the status of having a refrigerator to set the mold was huge. It also was just a big trend–cookbooks and magazines had them everywhere–so gelatin was cool. Though, not that tasty.
It’s brunch time, baby. The 1970s gave way to the still popular brunch. And with it, the most popular dish–quiche. But, for those looking to really wow a group, pasta primavera grew in popularity and is thought to be the decade’s biggest food contribution.
The 1980s and 1990s
The ‘80s were more than just a time of big hair and leotards. It was also the start of dieting trends like Nutrisystem and Slim-Fast. It was all about small portions, and fresh ingredients.
The 1990s were similar except their fad was all about the fat-free even if it was packed full of chemicals and added sugar.
The 2000s and 2010s
The 2000s and 2010s brought the rise of low-carb, gluten-free and clean eating. These trends are still popular today and can be found in upscale restaurants, diners and in the grocery aisle with no sign of going anywhere.
Grico’s Stands The Test of Time When It Comes to Dining Trends
With 82 years of dining experience, our culinary team at Grico’s is ready to serve up dishes that withstand the test of time–no gelatin molds here! Reserve your table today!
We look forward to serving you at all of our fine establishments: