What food in the 1950s was like...

Some facts on “eating in the 1950s” were passed to me by my boss this week and I thought you might be interested. In those days:

Brown bread was something only poor people ate.

Pasta was not eaten in Australia.

Curry was a surname.

A takeaway was a mathematical problem.

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A Pizza was something to do with a leaning tower.

All potato chips were plain and the only  choice we had was whether to put the salt on or not.

Rice was only eaten as a milk pudding.

Milk was delivered in bottles and the bottles recycled.

Cream came from the top section of the milk.

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Calamari was called squid and we used it as fish bait.

Oil was for lubricating, fat was for cooking.

Fat was drained from cooking and kept in bowls and reused.

Tea was made in a teapot using tea leaves and never green.

Sugar enjoyed a good press in those days and was regarded as being white gold.  Cubed sugar was regarded as posh.

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Fish didn’t have fingers in those days.

Eating raw fish was called poverty, not sushi.

None of us had ever heard of yoghurt.

Healthy food consisted of anything edible.

People who didn’t peel potatoes were regarded as lazy.

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Indian restaurants were only found in India.

Cooking outside was called camping.

Seaweed was not a recognised food.

“Kebab” was not even a word, never mind a food.

Prunes were medicinal.

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Surprisingly, muesli was readily available, it was called cattle feed.

Water came out of the tap. If someone had suggested bottling it and charging more than petrol for it, they would have become a laughing stock.

Can you add to this list? What other differences between the food of the 50s and today can you share?