Poring over vintage cookbooks and food advertisements is equal parts intriguing and repulsive: People willingly ate things like 'Shrimp Aspic Mold' and 'Chicken Mousse?' Unlike the menus on contemporary food blogs and in best-selling recipe books, mid-century cooking seems guaranteed to make you gag, thanks to its mismatched flavors, industrial ingredients, and gelatin overload.
Poring over vintage cookbooks and food advertisements is equal parts intriguing and repulsive: People willingly ate things like 'Shrimp Aspic Mold' and 'Chicken Mousse?' Unlike the menus on contemporary food blogs and in best-selling recipe books, mid-century cooking seems guaranteed to make you gag, thanks to its mismatched flavors, industrial ingredients, and gelatin overload.