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 . . .
Flashback: Knox Gelatin Cookbook