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“Jimmy Jones “Handyman”

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James “Jimmy” Jones (June 2, 1937 – August 2, 2012) was an American singer-songwriter who moved to New York City while a teenager. According to Allmusic journalist Steve Huey, “best known for his 1960 R&B smash, ‘

Handy Man,’ Jones sang in a smooth yet soulful falsetto modeled on the likes of Clyde McPhatter and Sam Cooke.”

Career
Jones was born in Birmingham, Alabama. His first job in the entertainment industry was as a tap dancer. He joined a doo-wop group named the Berliners in 1954. They later changed their name to Sparks of Rhythm. In 1955 Jones co-wrote “Handy Man”, which was recorded by the Sparks of Rhythm in 1956 (after Jones left the group). After recording with other groups, Jones went solo and, in 1959, teamed up with Otis Blackwell who reworked “Handy Man” which Jones recorded on the subsidiary MGM record label, Cub.[2] When the flute player did not show up for the session, Blackwell famously whistled on the recording. “Handy Man”, released in 1959, gave Jones his first US and UK hit single. “Handy Man” went to No. 2 on the Billboard Hot 100 in 1960, and peaked at No. 3 in the UK Singles Chart. “Handy Man”, which introduced a rock falsetto singing style to the British audience, later scored hits for Del Shannon and James Taylor. A few months later in 1960, Jones’ recording of “Good Timin'” climbed to No. 1 in the UK and No. 3 in the US Both “Handy Man” and “Good Timin'” were million sellers, earning Jones two gold discs.

Although Jones had only the two million-selling Top 40 hits, he nevertheless kept active in the music industry as both a songwriter and recording artist and made personal appearances as he saw fit. Jones’ subsequent career was low key, although it included three more UK chart entries in the following twelve months. Jones remained with Cub until 1962, and then recorded for the next decade for a variety of labels, including Bell, Parkway, Roulette, and Vee-Jay.

Del Shannon cited Jones and Bill Kenny as influences on his falsetto style. Later singers who used falsetto included Frankie Valli of the Four Seasons, Lou Christie, Robert John, Jimmy Somerville, and Barry Gibb. Gibb cited Shannon, in turn, as an influence for his disco vocalizations with the Bee Gees. Jones released Grandma’s Rock & Roll Party in the 1990s on CD, perhaps, in part due to his popularity in the UK Northern soul circles.[2] It included new versions of “Handy Man” and “Good Timin'”. Castle/Sanctuary released a double album called Good Timin’: The Anthology in 2002.

Wikipedia.org

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Posted by on MonAmerica/New_York2018-07-02T12:19:00+00:00America/New_York07bAmerica/New_YorkMon, 02 Jul 2018 12:19:00 +0000 31, in 1950s, 1960s, classic music, culture, nostalgic, vintage music

 

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“Shirley Bassey “Goldfinger” – Live at Royal Albert Hall, 1974.”

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“Goldfinger” was the title song from the 1964 James Bond film Goldfinger. Composed by John Barry and with lyrics by Leslie Bricusse and Anthony Newley, the song was performed by Shirley Bassey for the film’s opening and closing title sequences, as well as the soundtrack album release. The single release of the song gave Bassey her only Billboard Hot 100 top forty hit, peaking in the Top 10 at number eight and at number two for four weeks on the Adult Contemporary chart,[1] and in the United Kingdom the single reached number 21.[2]

The song finished at #53 in AFI’s 100 Years…100 Songs survey of top tunes in American cinema. In 2008, the single was inducted into the Grammy Hall of Fame.[3]

Background

Leslie Bricusse and Anthony Newley were asked to create the lyrics for the song. But when its composer John Barry played them the first three notes, Bricusse and Newley looked at each other and sang out: “. . . wider than a mile,” to the melody of “Moon River,” the popular theme song from Breakfast at Tiffany’s. Barry was not amused.

One source of inspiration was the song “Mack the Knife”, which director Guy Hamilton showed Barry, thinking it was a “gritty and rough” song that could be a good model for what the film required. Bricusse and Newley were not shown any film footage or script excerpts, but were advised of the fatal gilding suffered by the Jill Masterson character, played by Shirley Eaton. Bricusse would later recall that once he and Newley hit upon utilizing “the Midas touch” in the lyric, the pattern of the song became evident and the lyrics were completed within at most a couple of days.

The first recording of “Goldfinger” was made by Newley in a May 14, 1964 recording session, with Barry as conductor, which produced two completed takes. Barry would recall that Newley gave a “very creepy” performance which he, Barry considered “terrific”. Newley’s recording, however, was made purely as a demo for the film’s makers. According to Barry, Newley “didn’t want to sing it in the movie as they [Newley and Bricusse] thought the song was a bit weird”.

Shirley Bassey was Barry’s choice to record the song; he had been conductor on Bassey’s national tour in December 1963 and the two had also been romantically involved. Barry had played Bassey an instrumental track of the song before its lyrics were written; the singer would recall that hearing the track had given her “goose bumps”. She agreed to sing the song whatever the lyrics might eventually be. Bassey recorded the track on August 20, 1964 at London’s CTS Studios in Wembley: the track’s producer credit named Bassey’s regular producer George Martin, but the session was in fact overseen by Barry. Vic Flick, Jimmy Page and Big Jim Sullivan are all said to have been guitarists on the session, and at least Page has supported his involvement, recalling that Bassey had nearly collapsed after the final note.

The recording of “Goldfinger” lasted all night as Barry demanded repeated takes due to musicians’ or technical glitches, not any shortcomings in Bassey’s vocal. Bassey did initially have issues with the climactic final note which necessitated her slipping behind a studio partition between takes to remove her bra. Bassey would recall of the final note: “I was holding it and holding it – I was looking at John Barry and I was going blue in the face and he’s going – hold it just one more second. When it finished, I nearly passed out.”

The iconic two-note phrase which is the basis for the song’s introduction was not in the original orchestration, but occurred to Barry during a tea-break, following an hour and a half of rehearsal. By the time the musicians returned, twenty minutes later, he had written the figure into the orchestration.

The hit single was released in mono, with the album stereo issues (on the film soundtrack, Golden Hits Of Shirley Bassey and subsequent releases) using an alternate mix in which the instrumental take is the same, but Bassey’s vocal is different; a shade less intense and with a shorter final note. Newley’s version was later released in 1992 to mark the 30th Anniversary of James Bond on film, in a compilation collector’s edition: The Best of Bond…James Bond.

Bassey’s title theme was almost taken out of the film because producer Harry Saltzman hated it, saying, “That’s the worst *** song I’ve ever heard in my *** life”. Saltzman would also dislike Bassey’s subsequent Bond theme, that for Diamonds Are Forever. However time constraints did not allow for the possibility of a replacement Goldfinger theme song being written and recorded.

en.m.Wikipedia.org

 
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Posted by on MonAmerica/New_York2018-07-02T09:36:00+00:00America/New_York07bAmerica/New_YorkMon, 02 Jul 2018 09:36:00 +0000 31, in 1960s, classic music, culture, female vocalists, movie stars, nostalgic, vintage advertisement, vintage tv commercials, vintage tv shows

 

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The Famous BLT

The Famous BLT

A BLT (Bacon, Lettuce, and Tomato) is a type of bacon sandwich. The standard BLT is made up of four ingredients: bacon, lettuce, tomato, and bread. The BLT evolved from the tea sandwiches served at a similar time to the club sandwich,[citation needed] although it is unclear when the name BLT became the norm.

HISTORY

A close-up view of a BLT sandwich

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900.[citation needed] In the 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Kevin Zinter for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. Whilst the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

The BLT became popular after World War IIbecause of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, ‘l smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

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Posted by on MonAmerica/New_York2018-06-25T21:15:46+00:00America/New_York06bAmerica/New_YorkMon, 25 Jun 2018 21:15:46 +0000 31, in culture, food

 

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JUST ASK TEXAS: State Fairs, Food Affairs, Church Socials, Blue-Ribbon Contests and food innovations

JUST ASK TEXAS: State Fairs, Food Affairs, Church Socials, Blue-Ribbon Contests and food innovations

Featured image:(fried.chicken) http://www.foodandwine.com

The advent of Concessionairs and elaborate food vendors

State Fair of Texas’ smorgasbord illustrates fair food’s evolution

If it can be fried, it’s been tried at the State Fair of Texas.

Twinkies. Oreos. Candy bars. Cookie dough. Butter. Meatballs. Lettuce. Green beans. Peaches. Pralines. Pecan pie. Jelly beans. Macaroni and cheese. Bacon. Coke. Latte. Beer. Margarita.

We’ve come a long way from when popcorn and cotton candy were the fair food headliners.

Pity the hamburger. You poor peanuts. Hot dog, you’re not so hot. We’re just not into you anymore – at least not at the fair.

(hotlinks) http://www.jesspryles.com

Food has been a featured attraction ever since the State Fair opened in 1886.

People need to eat, after all.

But, through the years, fair fare has evolved.

Since 2005, there’s been a fried food explosion, thanks to a contest that honors the top new foods.

These days, food is a main reason why many people head to the fair, which opens Friday at Fair Park.

The fair’s food frenzy is reflective of a food-oriented culture that has a greater appreciation of food, said Christi Erpillo, a veteran fair concessionaire. Think about the scores of food programs on TV.

“Food itself has taken on a whole new role,” she said. “Fair food has become more interesting, more intriguing. It’s a finer food.” From simple fare to showmanship

As long as people have gathered to attend public events, food vendors have been there to serve them.

They sold their goodies at the Roman Coliseum, at Medieval fairs and at the Globe Theatre during Shakespeare’s time, said Lynne Olver, editor of The Food Timeline, a website that explores the origins of a smorgasbord of foods.

“Any place where there’s money to be made and people to be fed, there will be food vendors,” she said.

During the 1880s and 1890s, the early years of the State Fair of Texas, foods included sausage sandwiches, fried chicken, fried pork chops, hard-boiled eggs and oysters, said Nancy Wiley, a fair consultant.

At first, church groups and civic organizations sold food for fundraisers, but then commercial enterprises took over, Wiley said.

Last year, fair visitors spent about $26 million on food and amusement rides. Officials say the fair usually gets 23.5 percent of the gross sales from food and beverage concessionaries.

Many fair food vendors generate sales in the low tens of thousands of dollars. Some, though, can bring in hundreds of thousands of dollars, officials said. Then there are the Fletchers, who sell more than 500,000 corny dogs – more than $2 million worth – during the fair.

Fair food as we know it took off in 1904, thanks to the World’s Fair in St. Louis. The event popularized several foods, including the hot dog. Those treats spread to state fairs, including Texas.

Fair food would change forever in 1942, when the corny dog made its debut at the Texas fair. Fast forward a couple of decades and Belgian waffles arrived on the scene. Then, by the early ’80s, funnel cake.

Over the past decade, the fair entered its fried-food era, thanks to fried Oreos, Twinkies and candy bars.

But fried food started getting wild in 2005, when the fair launched the Big Tex Choice Awards for the top new foods.

Combine imaginative food vendors and a public that’s at the fair to escape reality, and you have a recipe for fried food success, Olver said.

“The concessionaires are really showmen,” she said. “They want to outdo each other. They want to do something a little bit different. It’s a matter of experimenting. You have deep-fried Oreos. If you can deep fry an Oreo, why not a Nutter-Butter. It goes from there.” Competitive cottage industry

Dishes that win the Big Tex Choice competition attract endless media interest, and the stranger the item, the better.

When Jake Levy won a Big Tex award for his Deep Fried Latte in 2007, his family received requests from media outlets worldwide. This year, he’s serving the Deep Fried Frozen Margarita, one of the finalists in this year’s contest.

“If you’re the ‘it’ food at the fair, you are at the pinnacle,” Levy said.

Some years, foods that win Big Tex honors generate more than $100,000 in sales – sometimes, much more.

No one has capitalized more on the fried food mania than Abel Gonzales. He’s won Big Tex awards for Deep Fried Butter, Texas Fried Cookie Dough, Fried Coke and a Fried Peanut Butter, Jelly and Banana Sandwich.

He’s done so well that he quit his job.

“It’s not something I planned,” he said of his successful creations. “If you start thinking, ‘Ooh, I’ve got to start thinking of something bigger and better,’ you’re not going to come up with anything at all.”

In recent years, however, vendors have become much more competitive – and secretive, Levy said. Mark Zable has shrouded his Fried Beer, a Big Tex winner this year, in secrecy. He’s applied for a patent and trademark.

“We used to call each other at the beginning and say, ‘Hey, I’m thinking about doing this,'” Levy said. “It’s become a briefcase and handcuff deal. We’re always trying to outdo what we’ve done. It’s bigger than the State Fair of Texas.”

How far does this food craziness go? No one’s sure.

“There will be some brilliant concessionaire who will ride the next wave and you’ll look at this 10 years from now and you’ll be like, ‘That was the deep-fried era,'” Olver said.

“You’re going to have things like corn dogs … that will survive as classics. The rest of them are going to be relegated to that big closet called food fads.”

While this year’s fair just started, the vendors are already brainstorming entries for next year. They’re in their kitchens, experimenting, frying up a storm.

What are they planning?

They’re not saying. A FAIR FOOD EVOLUTION

When it comes to food, the State Fair of Texas sure has packed it in through the years. Since the first fair in 1886, food has been a star attraction. Here’s a sampling of what’s been served through the years: 1880s and 1890s

Church groups and social clubs serve hot meals, cold lunches and desserts. Items include fried chicken, pork chops, potatoes and vegetables. There are sausage sandwiches, hard-boiled eggs and raw oysters, as well as popcorn, peanuts, ice cream and watermelon. Ice cream on a stick called Hokey-Pokey and Concord grapes are available, too. 1900s and 1910s

1900: Wienerwurst and hamburger steak

1901: A Mexican restaurant opens.

1912: Peanuts and hamburgers, lemonade and ice cream cones reign supreme.

1916: The Mothers’ Council of Dallas proposes a ban on liquor sales at the fair. The ban stays in place until 1933. 1920s and 1930s

1922: Barbecued “chevron’ – or goat – is featured.

1931: “An epidemic of smiles swept over the ranks of hamburger, candy, soda pop and souvenir vendors Tuesday as the high school students invaded the grounds in wave after wave.”

1932: “There were hungry kids, young and old, feeding on hot dogs or stick candy, drinking apple cider, eating apples on a stick. Depression? Fun is always new and never old … and there is no depression in laughter.”

1936: Fritos are introduced. 1940s and 1950s

1942: The corny dog debuts. Jack’s French Frys arrive a few years later.

1950: “Concessionaires were moving in supplies which will amount to 200,000 candied applies, two carloads of potatoes, 50,000 cones of cotton candy, over two million hamburgers and hot dogs, a million and a half sacks of popcorn, ten million bottled drinks and 50,000 gallons of ice cream.” 1960s and 1970s

1964: Belgian waffles arrive. Also, French wines, cheeses and meals are available.

1972: “Pizzas, Poor Boys and Pink Things compete with chili, chicken and cheeseburgers confront the customer as he threads his way through a maze of stands.”

1974: “A hungry person can choose from country sausage, Western stew, hot dogs, hamburgers, tacos, nachos, beans, french fries, skillet potatoes and German sausage.”

1977: New items include shrimp, egg rolls and the Texas Grinder, a pressed sourdough sandwich filled with beef and cheese and dipped in butter.

1980s and 1990s

Early ’80s: Funnel cakes arrive.

Funnel Cake (Pinterest)

Chicken and waffle cone

Chicken and waffle cone (reddit.com)

Chicken and waffle taco

Chicken and waffle taco (Pinterest)

1989: The Waf-A-Taco, a waffle cone filled with taco fixings, makes an appearance.

1992: Fairgoers can eat “at least four kinds of sausage, candy and caramel apples, boiled corn, shrimp, teriyaki steak, a bunch of frozen confections, and something called a Cajun stick, all served k-bob style. Hickory Farms even sports something called a ‘beef pop,’ a round slice of beef sausage presented in lollipop-fashion.”

1996: Jamaican food booth opens. 2000s

Early 2000s: All sorts of deep-fried food debuts at the fair, including fried Oreos and candy bars.

2002: “Fried Twinkies are the new junk food delight – or not, depending on your taste. … They’re deep- fried versions of the yellow cream-filled cake. About 30,000were sold at the California State Fair. Are fried Ho-Hos next?”

2005: The fair launches Big Tex Choice Awards, ushering in a new fried-food era.

Source: source: food fairs

SOURCES: State Fair of Texas; The Great State Fair of Texas: An Illustrated History; Dallas Morning News research

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Posted by on MonAmerica/New_York2018-06-25T13:05:23+00:00America/New_York06bAmerica/New_YorkMon, 25 Jun 2018 13:05:23 +0000 31, in culture, food

 

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Whatever Happened to Twiggy?

Whatever Happened to Twiggy?

Twiggy Lesley Lawson (née Hornby; born 19 September 1949) is an English model, actress, and singer widely known by the nickname Twiggy. She was a British cultural icon and a prominent teenage model in swinging sixties London.
Wikipedia.org

She’s still got it! Supermodel Twiggy, 65, shows off her age-defying looks as she models her 70s inspired range for M&S.

By Bianca London for MailOnline

  • Twiggy has unveiled her colourful summer range for high street giant
  • Shows off her timeless looks and sense of style in shoot
  • Admits that she wouldn’t rule out cosmetic surgery

She is one of the world’s most iconic models and 50 years after first being discovered, Twiggy is still a timeless beauty.
Want proof? Just cast your eyes upon the 65-year-old’s new M&S campaign, which shows her modelling her summer collection for the high street giant.

Twiggy promises that her latest collection, which will be available on May 14, will instantly update your summer wardrobe with its chic colour palette, gorgeous prints and great silhouettes.

Supermodel Twiggy, 65, shows off her age-defying looks as she models her new summer range for M&S
Twiggy has long been working for the high street store – and has seemingly taken inspiration from the 70s trends seen on the catwalks this season.

Her new designs include a chic denim jacket, floral and feminine print dress and leopard-print trousers.

Whilst she looks flawless in the new shoot, the fashion stalwart has admitted that while she has never had cosmetic surgery, she hasn’t entirely ruled it out.
She told Woman Fashion magazine: ‘I haven’t had any cosmetic surgery – yet. I’m not saying I never would, but at the moment, I don’t feel I need to.

However, the model added: ‘But I am totally against Botox. Firstly, it’s poisonous – I don’t want botulism in my body thank you very much. Secondly, we don’t know the long-term effects. Doctors say it disappears in the body, but where? And I don’t like what it does to people’s faces.’

Twiggy has long been working for the high street giant – and has taken inspiration from the 70s trends seen on the catwalks this season

Her new designs include a chic jumpsuits, fun prints and on-trend sandals perfect for the summer season
Twiggy, who is married to actor Leigh Lawson, 69, takes a relaxed approach to ageing and seems at peace with her advancing years.

‘There’s nothing you can do about getting older. You’ve just got to accept it,’ she said. ‘It’s no good locking yourself away in a room and crying on your birthday.’

Twiggy’s short cropped haircut helped propel her to stardom in the swinging Sixties, but nearly 50 years later, she is embracing her longer locks and will not be pressured into cutting them short.

Twiggy – real name Lesley Hornby – has rubbished the beauty rule which says that as a women gets older, her hair should get shorter.

She has blonde hair that falls well past her shoulders and is the face of L’Oreal hair products.

Now and then: Twiggy’s short cropped haircut helped propel her to stardom in the swinging Sixties, but nearly 50 years later, she is embracing her longer locks and will not be pressured into cutting them short

Now and then: Twiggy’s short cropped haircut helped propel her to stardom in the swinging Sixties, but nearly 50 years later, she is embracing her longer locks and will not be pressured into cutting them short

Loved up: Twiggy has been married to actor Leigh Lawson since 1988 and the pair attended the premiere of Far From The Madding Crowd in London on Wednesday.

Source: http://www.dailymail.co.uk/femail/

 
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Posted by on MonAmerica/New_York2018-06-25T09:48:31+00:00America/New_York06bAmerica/New_YorkMon, 25 Jun 2018 09:48:31 +0000 31, in culture, personality

 

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American Breakfast Foods (Over The Last Century)

American Breakfast Foods (Over The Last Century)

Stock image

American Breakfast Through the Decades

Illustrations by Lucas Adams
Honestly so much bacon

CAROLINE GOLDSTEIN June 03, 2016
As with everything in this fast-paced, fleeting world, the average American breakfast has evolved over time. One hundred and ten years ago, that kale-and-almond-butter smoothie you’re clutching in your Soul Cycle-sweaty claw would be replaced with a filigreed silver table fork, perhaps spearing a wiggly lump of jellied veal. Or, 42 years ago, you might have been choking down something called Crab Imperial Chesapeake in between slurps of Tab. Or, 31 years ago, you could have been double-dipping between bowls of Rainbow Brite and Mr. T novelty cereals. (I hope you ’80s kids know how good you had it.)

And as with every trend, the popular dishes and products gracing American breakfast tables over the years were influenced by a number of factors: the socio-economic and political landscape (like food rationing during the World Wars), breakthroughs in technology (welcome to the 1930s, refrigerators!), and the advent and evolution of pop culture (hello, 1950s “teen-agers”!). But some trends proved lasting—even during the Great Depression, families still managed to fry up a plate of bacon and brew a pot of coffee.

1900s: Rice, cold meat, and jellied veal

In the days before refrigeration, home cooks prepared only regional, seasonal foods. Many upper-class families had the time to enjoy three lavish meals a day, and breakfast was no exception. In Mother’s Cook Book: Containing Recipes for Every Day in the Week (1902), author Marion Harland offers a handful of heavy, complicated breakfast recipes. There’s chicken in jelly, hashed cold meat, jellied veal, rice-and-meat croquettes, and something Harland calls “A Nice Breakfast Dish.” A sample recipe:

“Chopped cold meat well seasoned; wet with gravy, if convenient, put it on a platter; then take cold rice made moist with milk and one egg, seasoned with pepper and salt; if not sufficient rice, add powdered bread-crumbs; place this around the platter quite thick; set in oven to heat and brown.”

Notable breakthroughs: In 1906 the Kellogg Company debuts their Toasted Corn Flakes, and the electric toaster is invented in 1908.

1910s: Canned fruit, fried hominy, and coffee

Soon after the US entered the Great War in 1917, the government urged citizens to monitor their food intake in an effort to conserve staple food items, such as meat and wheat, to ship to US troops and their allies. This meant that the pig-trotters-in-aspic-laden breakfast tables of yore were replaced with canned fruits and vegetables, oatmeal, and butterless/eggless/milkless (a.k.a. proto-vegan) baked goods. But following a food conservation program apparently didn’t mean totally skimping. The classic Boston Cooking-School Cook Book (1918) by Fannie Farmer includes this sample breakfast menu: Fried hominy, maple syrup, raised biscuits, sliced peaches, and coffee.

Not too shabby, World War I.

Notable breakthroughs: Refrigerators for home use are invented in 1914, but don’t become available until after the war.

1920s: Codfish and bacon

Home refrigeration changed the game in the 1920s; for those with access to money and electricity, safe food storage meant increased creativity in the kitchen. Codfish cakes, anyone? In this post-food-rationing era, people once again welcomed cushy breakfast spreads. This is the era of Gatsby, after all. Cocktails, fruit or otherwise, abound. As does bacon. Bacon all the time.

In a 1922 edition of Good Housekeeping’s Book of Menus, Recipes, and Household Discoveries, a sample breakfast menu included: grapefruit, codfish cakes, bacon muffins, and coffee.

Notable breakthroughs: Quaker Quick Oats are introduced in 1922, packaged bacon makes its triumphant debut in 1924, and Kellogg’s Rice Krispies appear in 1928.

1930s: Toast, coffee, and Bisquick

For the “average” American family that wasn’t totally fucked over by the crash, the onset of the Great Depression in 1929 didn’t result in deprivation or starvation. Rather, it marked the arrival of what would become an integral philosophy driving the modern American lifestyle: finding cheaper alternatives. This aligned nicely with the introduction of readymade food, which required only one purchase in the place of several.

A regular breakfast circa 1935, as outlined in Ida Bailey Allen’s Cooking, Menus, Service, might include: Pears, cracked wheat, top milk, creamed codfish on toast, coffee, and milk.

Notable breakthroughs: Bird’s Eye frozen foods appear in 1930, Bisquick pancake mix in 1931, and Campbell’s Chicken Noodle and Cream of Mushroom canned soups in 1933.

1940s: Mint, orange juice, and apple butter

Another war, another round of food rationing. Between 1942 and 1947, the government urged families to plant “victory gardens” in order to cultivate their own produce, to can their own food, and to cut down on the good stuff like sugar, butter, and meat.

However, the sample breakfast menus offered in a 1944 issue of the Good Housekeeping Cook Book still include staples like bacon, eggs, and something called “waffles de luxe,” which really doesn’t sound so bad. A sample brunch menu includes: orange juice topped with mint, creamed ham and mushrooms, waffles de luxe, maple syrup, apple butter, coffee, and milk.

Notable breakthroughs: General Mills rolls out CheeriOats in 1941; the name is changed to Cheerios in 1945.

1950s: Casseroles, ham and eggs, and cocoa

Frozen foods, casseroles, “exotic” ingredients (think pineapple, ham, and pineapple-and-ham casseroles), TV dinners, bomb-shelter pantries, and the rise of the ideal housewife: Welcome to the 1950s.

The June 1954 issue of Good Housekeeping includes recipes to arm the aforementioned ideal housewife for an onslaught of weekend occasions, including an unexpected visit from the neighbors, a heat wave, a picnic, “entertaining teen-agers,” and a nuclear attack (that last one I made up). Breakfast menus include: “Pineapple juice, baked ham-and-egg sandwiches, quick-fried apple rings, coffee, and cocoa” for the teens; and “Orange juice, help-yourself cereal tray (assorted ready-to-eat cereals and milk); Gen’s ham and eggs, buttered toast, and coffee” for guests.

Notable breakthroughs: Dunkin’ Donuts is founded in 1950 and IHOP shows up in 1958; Kellogg’s Frosted Flakes are introduced in 1952, Eggo frozen waffles in 1953, General Mills’ Trix in 1954 and Cocoa Puffs in 1958.

1960s: Bacon strip pancakes and corn Lorraine

Enter the junk-food boom. Sugary cereals stake their claim as the breakfast of choice in most American households. Fast food drive-throughs also emerge, as do inventive breakfast recipes advertised by big brands like Aunt Jemima, Post, and Kraft, many of which include bacon. Like Aunt Jemima’s bacon-strip pancakes.

If you’re not yet convinced of this decade’s reckless use of bacon and cheese, check out Del Monte’s 1962 recipe for Corn Lorraine, a horrifying spin on the classic quiche Lorraine involving canned creamed corn and evaporated milk plopped into a pie shell and topped with Swiss and a pound of pork.

Notable breakthroughs: The nation’s first Wendy’s restaurant appears in 1969; Kellogg’s Fruit Loops and Quaker Oats Cap’n Crunch become available in 1963, Pop-Tarts and Lucky Charms in 1964, Yoplait in 1965, Quaker’s instant oatmeal in 1966, and Kellogg’s Frosted Mini Wheats in 1969.

1970s: Chicken livers and Egg McMuffins

The 1970s saw the emergence of a farm-to-table/locally sourced food movement. Coupled with the decade’s passion for fondue, booze, muumuus, and all things funky and foreign, this resulted in some interesting food trends.

Case in point: In 1974, the food editors at Family Circle Cookbook offered their ideal “Party Brunch” menus, including: pineapple-orange shrub, Crab Imperial Chesapeake, chicken livers, stroganoff, fluffy boiled rice, cherry tomatoes, coffee or tea.

Notable breakthroughs: Post’s Fruity Pebbles and Cocoa Pebbles appear in 1971, Starbucks is founded in 1971, and Honey Nut Cheerios go on sale in 1979. Fast food breakfast sandwiches, like McDonald’s Egg McMuffin in 1972 and Denny’s Grand Slam Breakfast in 1977, become popular. The first soy-based bacon appears in 1974. (Thanks, hippies!)

1980s: Diet Food, breakfast on the go, and more bacon

Oh, hey, chemicals and additives! Welcome to the average American breakfast table. In the ’80s, novelty cereals, frozen breakfasts, and diet/lite/lo-cal everything became the sustenance of choice for a shoulder-padded army of Jane Fonda-worshipping working gals (and guys, probably). If an office-goer had time to eat breakfast at all, she might opt for portable food, like a muffin or quiche, so she could stash her breakfast right alongside her kitten-heeled work pumps and her Rolodex.

Betty Crocker’s Working Woman’s Cookbook, published in 1982, offers an ideal weekend brunch menu for the titular Working Woman: eggs-stuffing casserole, bacon or sausage, broccoli spears, fruit and spinach salad, spiced coffee

Notable breakthroughs: Tofutti hits the shelves in 1981, Pillsbury Toaster Strudels in 1985, Snapple in 1987, and Healthy Choice frozen meals in 1989.

1990s: Novelty cereal and fun yogurt

Everyone loves the ’90s, probably because you were watching cartoons on a sugar high. TV-show-inspired cereals like Reptar Crunch, Teenage Mutant Ninja Turtles Cereal, Jurassic Park Crunch, and Batman Returns Cereal arrived on grocery store shelves; YoCrunch encouraged you to put candy in your yogurt; and thanks to the Bagel Bites theme song, pizza for breakfast was a totally legit choice.

A typical Saturday morning of binge watching Recess may have included a bowl of Trix and a blue-raspberry Go-Gurt.

Notable breakthroughs: Berry Berry Kix appear in 1992, Trix Yogurt in 1992, Reese’s Peanut Butter Puffs in 1994, French Toast Crunch Cereal in 1995, Oreo O’s in 1998, and Go-Gurt in 1999.

2000s and beyond: Kale, cupcakes, and more bacon

In the early-aughts, kale, smoothies, kale smoothies, low-carb everything, and cupcakes became pop culture-fueled food trends. This is also when the organic/farm-to-table/fair-trade/small-batch revolution (Part 2) began, hence the kale smoothies.

Also, if you were at least semi-conscious and a meat-eater in the 2000s, you probably ingested a bacon doughnut, a bacon martini, a bacon milkshake, and/or Baconnaise. That’s because bacon was in everything.

To relive the confused, cupcake-obsessed, bacon-slinging, health-conscious aughts, have a bacon breakfast cupcake and a smoothie. (Best enjoyed while wearing a Von Dutch hat and watching The O.C.)

Notable breakthroughs: General Mills’ Milk n’ Cereal bars appear in 2000, making cereals like Honey Nut Cheerios and Cinnamon Toast Crunch a portable treat thanks to a “milk” frosting. Heinz rolls out purple EZ Squirt ketchup in 2001.

The moral of the story here, kids? Coffee and bacon are forever.

Source: http://www.myrecipes.com/

 
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Posted by on TueAmerica/New_York2018-06-19T12:29:30+00:00America/New_York06bAmerica/New_YorkTue, 19 Jun 2018 12:29:30 +0000 31, in culture, nostalgic

 

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Luncheon Meats with the American Family

Luncheon Meats with the American Family

How Lunch Became a Pile of Bologna
The story of a sandwich staple many people love to hate

By Amy McKeever

We also might shudder at the bologna sandwiches we were forced to eat, with their cold, slippery, overly thick slices. We protest — even riot — over the indignity of consuming bologna. “It’s been inserted into the national psyche of despicable foods, laughable foods,” says Amy Bentley, professor of food studies at New York University. “‘That’s baloney, that’s crazy.’ That’s how we think of it. It’s been embedded in our brains that way.”

It’s a versatile foodstuff: made with pork, beef, chicken, turkey, or any emulsified combination of these so long as the meat scraps are ground (either finely or coarsely) into sausages, then cured like bologna’s Italian antecedent mortadella. Bologna might contain garlic or spices. It might come smoked, pickled, or packaged bearing a first and second name in the refrigerated grocery aisle. It’s cheap and it’s easy and, in many ways, its rise and fall has echoed social and economic transformations over the last hundred years. But what is the history of bologna in America — and does it have a future?

The rise of bologna sandwiches in America

Like many culinary traditions now considered quintessentially American, bologna was a product of immigration. Its origins lie in Italy — in the city of Bologna, to be specific — where mortadella has been a beloved sausage meat for millennia. In 1661, mortadella was such a delicacy that “the papacy officially laid down the legal definition” for it, Vice writes, to protect its integrity as a “subtly seasoned delicacy made of lean pork speckled with lumps of lard.” Similar recipes would instead take the name of mortadella’s hometown.

Bologna’s arrival in North America is unclear, but it’s generally associated with German immigration. Some of the strongest bologna traditions hail from regions where German immigrants settled, like the Midwest, Appalachia, and Pennsylvania. Bologna is popular in the South and parts of Canada, too; according to The Vancouver Sun, “95 percent of Canadian bologna consumption is in Atlantic Canada, half of that in Newfoundland.”

Regional varieties

Bologna took on new forms for each region. Serious Eats describes ring bologna — often garlicky, smoked, and stuffed into casings — as “the crown jewel of Midwest bologna.” Lebanon, Pennsylvania’s eponymous bologna is more like salami. Newfoundlanders call fried bologna slices “newfie steaks.” In Appalachia, bologna was a breakfast meat and “a savory supper offering, saysVictuals author Ronni Lundy. And country stores in Appalachian towns formerly kept ropes of pickled bologna in jars, which writer Silas House once eulogizedas “an extravagance, an indulgence… a symbol of attainment” for those who had grown up poor.

Sometimes bologna’s regional presence is oddly specific. Jason Falter, the fifth-generation co-owner of small Columbus meatpacking plant Falters Meats, says his company’s bologna sales divide geographically: Northern Ohioans overwhelmingly order German-style bologna, which is a coarser grind in a straight casing, while Southern Ohioans prefer the more finely ground ring bologna. “It’s like we live on a bologna line,” he says.

Bologna was one of the more accessible meats of the early 20th century. It kept well and, most importantly during the Great Depression and the war-rationing era, it was cheap. Made out of discarded or fatty parts of meat, even organ meat in some places, bologna was more affordable than ham or salami. And other meats like turkey and roast beef were not easily produced and therefore less available to consumers, says Jason Falter, co-owner of Falters Meats in Columbus, Ohio.

Read more from original source: the american sandwiches

 
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