#culinary kitsch

[thegikitiki]

1952, where we don't just eat dessert; we construct it with the geometric precision of a civil engineer. This "Peach Cheese Cake" is less of a pastry and more of a synchronized swimming routine captured in gelatin. Nothing says "peak culinary sophistication" like a base of zwieback crumbs and a filling featuring large curd cottage cheese, the official sponsor of mid-century textures. If you don't spend at least forty minutes tiling your peaches like a golden-hued roof, are you even trying to impress the neighbors?

Sourced from the January 1952 McCall's magazine'

[thegikitiki]

Back in 1964, an era when "international cuisine" was effectively anything you could reconstitute from a cardboard box in under twenty minutes. This "Lenten Seafood Risotto" is a spectacular example of mid-century penance; nothing says "spiritual reflection" quite like stuffing a wooden fish with canned tuna and garnishing it with hard-boiled eggs.

The copy promises a "toothsome" and "savoury" treat, though modern palates might find the combination of warm lettuce, sliced tomatoes, and "Spanish" rice mix to be a culinary fever dream. One has to admire the commitment to the theme, the rice is served in a fish, to remind you that you're eating fish, while surrounded by ferns, perhaps to distract you from the fact that you're eating dinner out of a decorative bowl that probably smells like furniture polish. It’s the ultimate "I forgot it was Friday during Lent" panic meal, elevated to high art through the magic of 17-minute simmering and a very optimistic food stylist.

Source: March 18, 1964, issue of The Australian Women's Weekly.