Food & Drink in the Seventies

The '70s were a time to experiment with new ideas. Mass production created convenience foods our ancestors could never have imagined. With more people traveling abroad, Americans learned to create international cuisine in their home kitchens.

Home Cooking

• Orange powdered drink mixes became a staple at many breakfast tables.

  Mass production of canned soups and prepackaged mixes changed the way America cooked. With marketing efforts to promote Tang as a nutritious alternative to orange juice, Tang became a popular breakfast drink in many homes in the '70s. Hamburger Helper also made its debut, promising cooks the ease of one-skillet dinners.

Restaurants

• Fast food turned a corner with the introduction of drive-through windows.

  Small town cafes and pizza parlors were competing with bigger restaurants. McDonald's introduced the Quarter Pounder and the drive-through window. Kentucky Fried Chicken continued to roll out finger licking good Original or Crispy. Fast food was here to stay.

Party Food

• Veggies, bread cubes and fruits can be dipped in a cheesy fondue.

  Fondue dipping pots were all the rage at parties. Melted cheese was kept warm in a pot over a small flame. Long dipping forks were used to spear and dip bread cubes, veggies and fruit. Buffet tables held such treasures as pigs-in-a-blanket, gazpacho and creme brulee. College campus weekends rocked with keg parties and home chefs displayed their culinary skills at dinner parties.