30 Years of Food Trends

So a few weeks back as we were planning our Southern Living Saturdays menu, I stumbled upon this book 30 Years of Our Best Recipes. While flipping through I realized that they had completed a food trend profile for each decade. There is nothing this girl loves more than a good history lesson, trends, and food, which means I was in Southern Living heaven. So today I am diving back into this book to bring you blast from the past food trends even though some may not be too far gone. 

For the 70s...

• Scooped out and stuffed zucchini, eggplant, potatoes, peppers, and mushrooms took the main stage, as stuffed vegetable "boats" were big.
• Molded fruit salads loaves for everyday lunches and big family events like Christmas.
• Oysters every way- fried, scalloped, on the half shell, and skewered
• Meatloaf and soufflés were all the rage.
• Popular kitchen colors were avocado, harvest gold, paprika, and copper tone. 

From the 80s...

• The sizzling fajita surfaced.
• Fruit kabobs and cheesecake were the chic dessert.
• Food processors, pressure cookers, and microwaves became popular as a way to cook quickly.
• Ads of the day: Jello pudding, boil-in-bag rice, and unflavored gelatin. 

From the 90s...

• Salsa snuck past ketchup in popularity.
• Tall food was tops, with towering appetizers and desserts.
• Salt and fat got the cold shoulder in favor of fresh herbs and seasonings.
• The USDA convinced us to cook all our eggs.
• Fusion cooking, as well as vegetarian cooking, became more wide spread.

As for the new Millennium, here is my take on food trends from the past decade:

• Fondue pots became the new entertaining norm, both with chocolates and cheeses.
• Experiential elements, where guests personalize their own dishes, became the new hit in party planning.
• Organic produce began gracing our tables as a way to appease the health craze.
• Everything in miniature. Amuse-bouche style hors d'oeuvres allow party goers to try several different options. Cupcakes, cake balls, sliders, tacos, and hot dogs are just a few examples. 
• Fresh herbs and spices still find their way into most dishes, including desserts. 
• Lastly, every type of food can be served beautifully on some sort of stick. 

It seems like every time I finish a blog post for 500 Park Drive I leave hungry... But in conclusion, I would encourage you to visit the 500 Park Drive Pinterest board for inspiration in planning any and all parties, dinners and events. Hope you enjoyed this Tuesday morning's walk down memory lane, and don't forget that the best is yet to come with our Southern Living Saturdays! Check out the menus below!

Saturday, September 15th

Tomato Herb Salad
Spinach and Herb Stuffed Pork
Orange Herb Rice
Dilled Green Beans
Southern Honey Cake

Saturday, September 22nd
Bacon Monkey Bread
Orange Slices with Honey Yogurt
Corn and Squash Fritatta
Pumpkin Donut Drops  

Saturday, September 29th
Spicy White Bean Soup
Bourbon Chicken
Sautéed Apples, Onion, and Pears
Corn Fritters
Sweet Potato Bread Pudding