10 Cooking Trends That Defined The 1960s
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The 1960s saw a unique blend of extravagant and convenient cooking trends in the US, influenced by French cuisine and the rise of supermarkets. This era defined much of American cooking culture, with popular trends including French-inspired cuisine, freezer meals, and Nordic Ware baking molds.
In the 1960s, American cooking culture was shaped by French cuisine, thanks to Jacqueline Kennedy's hiring of French chef René Verdon. Julia Child's books and TV show made French cooking accessible to home cooks, with dishes like coq au vin and boeuf bourguignon becoming staples. The rise of supermarkets and refrigerators also led to the popularity of freezer meals, including TV dinners. Companies like Swanson and Banquet Foods marketed frozen meals to the masses. Nordic Ware baking molds were another trend, allowing hosts to create impressive desserts with minimal effort. These aluminum pans came in various shapes and sizes, making it easy to whip up a showstopping dessert. The 1960s were a time of culinary freedom, with American families having increased prosperity and access to convenience-based supermarkets. This led to a wide range of cooking trends, some of which continue to influence American cooking today.
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