Why Food In 1957 Tasted Better Than Food Today http://www.upworthy.com/why-food-in-195 ... day?c=tkp1 Not only did it taste better because real sugar was used instead of subsidized corn syrup, but it was much healthier and we had greater variety....
Heh before I even read the post I thought "because it wasnt loaded with all kinds of man-made fake-@$$ crap" ('scuse my language!)
YEP, I haven't even watched it yet and I will say...It is because it was food. not preservatives, additives, dyes, conditioners, substitutes, fake sugars, etc....I cook with food ingredients in my kitchen and am always so disappointed when we go out to eat....blah! My eggs taste like eggs, we go out to eat for breakfast and the eggs are pale imitations for eggs, no flavor or color. We have a salad...it is with real lettuce, not dumped out of a bag and has no flavor or color, making it taste like something with salad dressing... I could go on and on, but I won't. As soon as it is done loading though I will watch it...may need to come back and edit..(eat my words, maybe)
Carolyn, your words would be tastier than most of the prepared/ready-to-eat/adulterated foods available! When I take fresh produce into the food pantry, there is a rush to get some. There is a demand for fresh, REAL food. Unfortunately, our growing and distribution system is not set up to provide it to most of the public. I find the growth in Farmers' Markets, the demand for local produce, and the interest people are beginning to take in what is in their food and where it comes from, to be very encouraging. Children raised on real food won't be so ready to accept pseudo-food. Also food in 1957 tasted better because my mom and my aunt were preparing it. Great cooks, both of them!
I am amazed when my children have friends over and we eat food from the garden. They think that I have magic cooking skills or something I made cheese sandwiches (oops!, I even burned them and served them) and tomato soup for supper one night. The soup was a can of condensed tomato soup diluted with 1 quart of canned vegetable juice. The young man raved at school the next day... I was rolling.... SOUP? the best he ever ate? It was just real food. Store bought bread is another questionable food in my estimation....have you ever noticed how long it can set on the counter and not grow moldy? SCARY!
I'm one of those old fashioned women that still cook everything from scratch. Even pizzas are made with our own dough and fresh ingredients. I am sometimes surprised when folks ask me how I get my food to taste so full of flavour.
i cook from scratch, too, and most everything we eat we grow, taught to me by my folks. i never had a Twinkie till i was 22! i remember when i started reading the labels on the store bought food. why does sausage need high fructose corn syrup in it? and why are Green Giant mushrooms coming from China? and, like carolyn said, about the bread, why does it need all those unpronouncable ingredients in it? and and and and and... tho, like mg posted, i do have very high hopes for local food, local farmers markets, and people growing their own foods, even in cities. the white house garden is a great example for all, as were thee Victory gardens in the past. so many people are learning and becoming wise as to what's in their food. that last GMO labeling bill in California, the fact was from several surveys is that 91 percent of our population in the states wanted the labeling. that's a lot of people. and, due to California putting it up to a vote, now 30 other states, including mine, Washington, is putting the same innitiative on our next November ballot. that's a lot of states! power to the gardeners...er...i mean people!
I can`t remember when I ate at a restaurant last,, thats how long it has been. Bad thing is cooking has become a lost art. This can be proven by the lines at all the fast food chains. In 1957,, when I came home from school I had home made sugar cookies that my mother baked. Flat and crispy with dark brown edges, glass of milk and I was in heaven. I have tried to make the same cookies but mine never have the same taste. Wonder why ?? To tell the truth, half the produce at the stores goes through so many hands before it gets there that you don`t even know if its safe to eat. I have the same response when I have company over for a meal. Cooked some fresh spinach once for company and they couldn`t believe it. Picked and cooked straight from garden to table. Amazing,, isn`t it ?
I had my first one in first grade on a field trip....I took one bite and gave the rest away. I was so disappointed. I still am amazed that the company lasted as long as they did.
Having been a 'bread' salesman for twenty years, I can say; In the last 10 years I was there, we went from a fresh sales company, to 'just get it in the store, even if it sits in the backroom' company. I watched as ingredients were cheapened, and then skimped. Fillers to maintain weight, and enzymes to 'preserve' freshness were added. 'We' watched sales tank. 'We' articulated what the problems were. 'We' proffered solutions. 'We' were ignored. 'We' didn't have college educations, or business degree's. I bailed 5 years ago during the first bankruptcy. BTW, I'm writing about what became Hostess Brands. Where are they now? Back on the OP, Vegetable beef and barely soup made with homegrown vegetables and grass fed all natural beef for supper, along with fresh homemade bread.
An interesting thread and you might be interested to know that we have exactly the same issues on this side of the pond with quality flying out the window in the name of 'profit' Happily though there is also the backlash of the farmer's markets and the return of small,niche companies who are proud of their ingredients and their products.Apart from a few years at the beginning of our married lives we now cook from fresh a minimum of 95% of the time.Make all our bread and 'fast food' is usually something we've frozen ourselves or we wander to the garden and pull up something. I think the main problem is that a lot of people have become so removed from the source of their food and that there is no longer the connection with the basics,which I find dreadfully sad. I have no idea what a Twinkie is/was in the US but to a Brit it is normally something you pick out from a kitty litter tray perhaps that's where they went wrong...
It is a prepackaged sponge cake filled with creme....totally disgusting. a cleaning sponge has about the same appeal in texture and flavor. I have a friend who calls them chemical cakes....They will outlast a nuclear event, we believe.
Food tasted so good back then because it was not FAUX FOOD... It was the REAL THING, with stuff that you did not need a PhD in Chemistry to understand on the ingredients list. You did not need a hazmat suit to prepare it or eat it either, like you do with the Frankenfoods... My bf once told me what the initials in college degrees stand for: AS, BS, MS and PhD ... Well the PhD means "piled higher and deeper" and you can guess the rest.
After church services today, I was talking about this subject to one of the other ladies, and she brought a new insight to the "why". She said that when the whole family sat down to eat, talked to each other, and exchanged news/opinions/jokes, that made the food taste better. Shared is better than grabbing something quick before you go somewhere else. Perhaps it isn't only the food's ingredients, but sharing at a communal table that makes it taste better. There's a lot to be said for a "family dinner."
