At a museum near you: Vintage foods

Clare Chandler. Flickr. January 2, 2012.

Clare Chandler. Flickr. January 2, 2012.

The era of sauerkraut and sausages, rice and beans, pasta and tomato sauce, and turnips and potatoes is behind us.  For those of us on a budget, the dollar menu at McDonald’s is not only as economical, but also efficient and labor-saving.  The time from stomach growling to dinner time is approaching equivalence to the time required to say, “Millions served”.  When was the last time you ate pickled beets, cream of rice cereal, or beef tongue?  Molasses and prunes are now worthy of a museum exhibit.  They used to constitute important ingredients for cookies and cakes.  Ginger cookies, spice cake, and prune Danish pastries rendered the consumption of iron and fiber not only painless but also sweet.

Now that Hostess has stopped creating rich variations in the color and texture of sugary snacks, will people revert to canned fruit cocktail, toaster pastries, peaches in heavy syrup, and frozen cookie dough?  Their sweetness and convenience offered a surfeit of taste and expedient satiation.  Their popularity is now rivaled by hamburger, chicken parts, and cheddar cheese.  Given the great variety of foods available due to mass transportation and global trade, why are Americans satisfied with such a repetitive diet?  Fast food and family restaurants serving burgers, cheese burgers, macaroni and cheese, pizza, beef and cheese tacos, barbecued chicken, and chicken wings densely populate many communities.

What happened to pancake houses, delicatessens, and fish shacks?  Blueberry waffles, pastrami sandwiches, and fried clams offer the aromas and flavors of regional and ethnic America.  The preservation of tradition and variety requires experimentation.  Kippers for breakfast would wake up American taste buds.  Boredom would be banished by sushi or chorizo for lunch.  A supper of goulash, kimchi fried rice, or a prosciutto frittata would require dinner time conversation.  Heirloom status should be awarded to recipes, not just tomatoes, cucumbers, and sweet potatoes.

© Laura Rizzardini, Inc., 2013

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