The economic constraints of the 1970s were definitely reflected in home cuisine. Meals were made more efficiently and, of course, with love. Working moms were able to leave the house and still prepare meals, and aspiring chefs could prepare gourmet dishes at home because of the innovations for the kitchen in the decade.
The casserole became a common dinner that still makes it into today’s home menus. It allowed for an abundance of ingredients, all able to be prepared at one time in one delicious meal, many of which are still popular today. Green been casserole anyone? They are still relevant in that they are inexpensive and quick to make, taking only up to an hour in the oven.
When the food processor was introduced in 1973, everything changed when it came to recipes and food construction. This took hours off the preparations of home cooks when preparing meals. Not only was it a big help and convenience at home but restaurants also benefited by gaining industrial-strength food processors to produce chopped or puréed food in seconds. Let’s face it, just about everyone has one now and many would be lost without it.
When the CrockPot was invented in the early ’70s, it was referred to as “the working woman’s dream” and it introduced a whole new way of preparing home cooked meals. This stew-focused deep bowl also enabled a series of cookbooks. Like the food processor, you can still find one of these in most households. Dishes like soups and stews could be prepared easily and quickly, then simply placed in the crock pot all day until dinner time. Genius!
Photo: Red Velvet Girls
