7 Foods That Defined the ‘70s (That No One Eats Anymore)

The 1970s were a time of culinary experimentation, where convenience and novelty took center stage. As families gathered around their kitchen tables, they were introduced to a variety of foods that seemed innovative at the time. Many of these dishes have since faded from popularity, but they still hold a nostalgic charm for those who experienced them. From kitschy appetizers to curious desserts, these foods defined an era of bold flavors and unique textures. Grab your platform shoes and polyester suits as we journey back to the ‘70s to discover seven iconic foods that once graced American dinner tables but have since fallen out of favor.

1. Aspic

Aspic was not just a dish; it was a culinary statement in the 1970s. This gelatin-based savory dish often encased meats, seafood, or vegetables. The translucent presentation was considered the height of elegance. nnWhile it added a visual spectacle to any party, the taste and texture were polarizing. The gelatin often masked the true flavors of the ingredients, creating a unique dining experience that was not for everyone. nnToday, aspic is rarely seen, as tastes have shifted towards more straightforward and fresh presentations. However, its legacy as a symbol of 1970s dining creativity endures.

2. Fondue

Fondue was a social phenomenon that brought people together over a bubbling pot of cheese. Originating from Switzerland, this dish became synonymous with communal dining in the ‘70s. nnGuests would dip bread, fruits, and vegetables into the melted cheese, creating a lively and interactive meal. This hands-on experience was ideal for parties and gatherings. nnAs dining trends evolved, fondue’s popularity waned. But for those who lived through its heyday, the word ‘fondue’ still evokes memories of warmth and camaraderie. Its essence lives on at specialty restaurants and nostalgic home gatherings.

3. Tang

Tang materialized as a futuristic drink, famously consumed by astronauts on space missions. This powdered orange beverage captured imaginations and quickly became a kitchen staple. nnMixing the powder with water was a simple task even kids could handle, making it a hit among busy families. The distinct tangy flavor was unlike any natural juice, offering a taste of the extraordinary. nnThough its popularity has dimmed and healthier options are preferred today, Tang remains a symbol of a time when space was the final frontier, and every sip felt like an adventure in innovation.

4. Watergate Salad

Watergate Salad was a curious concoction born out of convenience and creativity. This green-hued dessert combined pistachio pudding, whipped topping, canned pineapple, and marshmallows. nnThe result was a fluffy and sweet dish that both puzzled and delighted dinner guests. Its name, linked to the infamous scandal, added a layer of intrigue. nnWhile its appearance may not suit modern aesthetics, the salad’s quirky charm was emblematic of the era. It served as a reminder that in the ‘70s, culinary rules were made to be broken, and odd combinations could create lasting impressions.

5. Deviled Ham

Deviled Ham was the go-to option for a quick and easy snack in the 1970s. Packaged in small tins, this spiced ham paste was ready-to-eat and perfect for spreading on bread or crackers. nnIts portability made it a favorite for picnics and school lunches. The bold flavors and convenience were appealing during an era where time-saving products were in high demand. nnThough its popularity has diminished, deviled ham remains a nostalgic item for many. It represents a period when processed foods symbolized progress and efficiency, capturing the spirit of the ‘70s in a tin.

6. Quiche Lorraine

Quiche Lorraine brought French elegance to American tables during the 1970s. This savory pie, filled with eggs, cheese, and bacon, was a sophisticated addition to brunches and parties. nnIts rich and creamy texture, combined with a flaky crust, made it an instant classic. The dish’s versatility allowed for endless variations, keeping it exciting and fresh. nnWhile quiche has not vanished entirely, its prominence has waned as new trends have emerged. Yet, Quiche Lorraine’s luxurious appeal continues to inspire chefs and home cooks, reminding us of a time when French cuisine was the epitome of chic.

7. Chicken à la King

Chicken à la King was the epitome of comfort food in the 1970s. This rich dish combined tender chicken chunks with mushrooms, and a creamy sauce. It was often served over toast or rice. nnPopularized in the early 20th century, it found renewed fame during the ‘70s for its hearty and satisfying nature. It was a staple at family dinners, offering warmth and familiarity. nnAs culinary tastes have shifted, Chicken à la King has become less common. However, it remains a beloved memory for those who enjoyed its comforting embrace, reminiscent of a simpler time.