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 . . .
I'm going to ease you into this with pictures that aren't immediately terrifying. There's definitely something off, though, if you'll notice. Dessert — with a backdrop of broccoli, mushrooms, onions, and carrots. You know — so it won’t be all lonely sitting there.
This looks totally normal! I just added it because the name was awesome.
Aren't curried foods usually yellow?
Jellied Wish-Bone Italian Dressing, green pepper, olives, pimiento, flaked tun,a and canned sliced mushrooms? More like A Little Bit of Nausea.
Does it make a difference?
I’ll take the old way, thank you very much.
Otherwise known as “what the contents of your stomach on the sidewalk are going to look like when you’re done eating from the Knox Gelatine Cookbook.”