Eating in the 50s

I invite you to step back in time to the 1950s, an era that I grew up in, and today it is a generation or two away. 70 years have passed and so much has changed. Amidst the changing landscapes of technology and society, the dining table held its own unique customs and traditions. Let's delve into a culinary journey where eating in the 50s was so different from today.

I came across this list that I thought you would enjoy.

1. Pasta was not eaten.

2. Curry was a surname.

3. A takeaway was a mathematical problem.

4. A pizza was something to do with a leaning tower.

5. Crisps were plain; the only choice we had was whether to put the Salton or not.

6. Rice was only eaten as a milk pudding.

7. A Big Mac was what we wore when it was raining.

8. Brown bread was something only poor people ate.

9. Oil was for lubricating, fat was for cooking.

10. Tea was made in a teapot using tea leaves and never green.

11. Sugar enjoyed a good press in those days, and was regarded as being white gold. Cubed sugar was regarded as posh.

12. Fish didn't have fingers.

13. Eating raw fish was called poverty, not sushi.

14. None of us had ever heard of yogurt.

15. Healthy food consisted of anything edible.

16. People who didn't peel potatoes were regarded as lazy.

17. Indian restaurants were only found in India.

18. Cooking outside was called camping.

19. Seaweed was not a recognized food.

20."Kebab” was not even a word, never mind a food.

21 . Prunes were medicinal.

22. Surprisingly, muesli was readily available, it was called cattle feed.

23. Water came out of the tap. If someone had suggested bottling it; and charging more than petrol for it, they would have become a laughing stock!

24. And the things that we never ever had on our table in the 50s and 60s: elbows or phones!

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Conclusion:

The culinary landscape of the 50s was a testament to simpler times and traditional tastes. From the absence of global cuisines to the novelty of everyday ingredients, dining experiences were vastly different. As we reminisce about the customs of yesteryears, we gain a deeper appreciation for the culinary evolution that has shaped our modern palate.

In hindsight, the dining habits of the 50s may seem quaint and simplistic, yet they reflect a time of resourcefulness and resilience. As we savour the flavours of the past, let's also celebrate the diversity and innovation that characterise contemporary cuisine. After all, whether it's a nostalgic trip down memory lane or a culinary adventure into uncharted territories, food has always been a reflection of our culture and heritage. I hope that it brings back fond memories for some of you who like me, grew up dating in the 50’s.