Dining Trends of the 1960's

You may not realize it, but the food you eat today is shaped by technology, cultural trends, and world events. In each new decade, various food trends reflect the wider world. The 1960s was a time of dramatic dining trends that still exist today in one form or another, whether in nostalgic or "retro" forms or as a part of our everyday life in the 21st century.

Fine Dining - The simple and homecooked foods of the 1950s, such as casseroles, gave way to elaborate meals, particularly French-inspired cuisine. Big names like Jacqueline Kennedy and Julia Child ushered in a new era of dining. Homemakers around the nation began experimenting with more elaborate dishes. Popular dishes included beef Wellington and Swedish meatballs. Dishes that seem commonplace today, like French onion soup and omelets, were popularized by television chef Julia Child, whose show first aired in 1963.

Vegetarian Dishes - Although it may seem strange to think about in today's culture, there was once a time when vegetarian options simply could not be found on most restaurant menus. The vegetarian movement that resulted in greater awareness and presence of vegetarian menu options had its roots in the turbulent 1960s. It was helped along by American entrepreneur Frieda Caplan, who introduced then-exotic produce like mangoes, kiwis, and shitake mushrooms. Although these foods are found in almost every supermarket today, they were relatively unknown in American kitchens until the 1960s. The salad bar was also born during this time.

Ethnic Cuisines - Other unusual foods were also being introduced to the American market during the 1960s, including many exotic flavors. Japanese steakhouses with hibachi-style grills first opened during the 1960s, including Benihana, which remains popular today. Soul food including hush puppies, fried chicken, and country fried steak also became popular, and went well with the soul music of the 1960s era.

Tiki restaurants began serving pineapple-laden drinks in tiki statue-shaped mugs and offering unique cuisine inspired by island cultures. This trend began growing in the 1950s as soldiers returned from their World War II posts in Hawaii and other islands, enthralled with the culture they saw there. This kitschy trend reached its peak in the 1960s.

Junk Food and Restaurant Chains - Along with these delicious and nutritious options came the rise of junk food. Dozens of today's most popular junk food staples were introduced during this era. They were originally aimed at the baby boomers with their large expendable income. Many popular restaurant chains, particularly fast food, also began in the 1960s. The first Wendy's opened in 1969, for example.

Suburban Barbecues - With the rise of the suburbs, Americans began to enjoy backyard barbecues, ranging from Fourth of July barbecues to theme parties such as Hawaiian luaus. Outdoor entertaining took many forms in this era.

Flaming Foods - Unique flaming dishes became all the rage, including steak Diane, cooked tableside, and baked Alaska, a meringue dessert popular for backyard parties. While not technically flaming, fondue meals, originally a Swiss idea, became quite popular. Some tiki restaurants served flaming drinks in cauldron-shaped mugs. Along with Japanese steakhouses and themed parties, these lent a bit of theatrical excitement to dinner.

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