The 1950’s were a very innovative time in America when it comes to food because it was categorized in one of two ways. The simple weekly meals consisting of casseroles, pot roasts, and TV dinners and the more elaborate “entertaining meals”.
The elaborate meals were often large dinner parties hosted at different non-holiday related times of the year. Many of these dinner parties had a theme and they were put together to entertain friends and family or they were hosted to help husbands excel in their careers. The dinners were often used to impress the boss and or client of a working husband in hopes of earning a raise or closing a business deal.
Many of these dinners were so elaborate they often involved refined cooking skills now commonly seen in fine dining restaurants. Most 1950’s women could give a current chef a run for their money. A perfect example of this can be seen in one of my favorite cookbooks The Joy of Cooking.
Flip through the pages sometime and you will learn different complex culinary skills that teach you about canapes, aspic gelee, and how to carve intricate decorations out of common vegetables.
Head over to the next page for the rest of the story and the classic pot roast video recipe.
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