I was looking at some old Gourmet magazines the other day and thought — wow, food photography has really come a long way. Then I found this "turn every food you can imagine into a gelatinous mass" cookbook. Three bean jello mold, anyone? How about jellied salmon mousse — in the clever shape of a fish? As I turned the faded brown pages, looking at the sickly gray foods pureed, whipped, and jelled into unappealing shapes with weird backdrops, I understood why the idea of using whole foods now seems so revolutionary. Check out this slide show of what passed for food in the '70s (1977, to be exact) and I'm sure you will agree . . .
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My ex was a millwright and once had to install some machine in a gelatin factory... He said the smell was so nauseating that nobody who went there ever ate Jello again! But really boiled
hoofs, bones and skin don't sound like they should smell good I can't believe people eat that stuff!
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Tory Burch
Matthew Williamson
Radley
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My ex was a millwright and once had to install some machine in a gelatin factory... He said the smell was so nauseating that nobody who went there ever ate Jello again! But really boiled hoofs, bones and skin don't sound like they should smell good
I can't believe people eat that stuff!
1It's like people used to not have teeth, and needed food that would slide down their throats.
2I guess this stuff was considered fancy or gourmet. It was a way to show your artistic creativity.
3My boyfriend and I actually own this. It was his grandmother's, and it's hilarious.
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Please share your opinion with our community, but make sure it is on topic and follows our Community Rules. We moderate comments and prohibit personal attacks, threats, spam, lewd images, or the promotion of your personal website.