Back in Time Today
The 1980s was a decade of bold fashion, vibrant music, and peculiar culinary trends. From blackened dishes to the rise of microwave meals, this era saw an eclectic mix of food fads that ranged from the gourmet to the downright bizarre. Many of these trends have since faded into obscurity, but some left an indelible mark on our culinary landscape. Let’s explore 17 of the most bizarre food trends from the ’80s, each with its own quirky charm and unforgettable taste.
1. Black Food & Goth Cuisine
In the ’80s, the trend of black food took the culinary world by storm, driven by the fascination with nouvelle cuisine. Chefs started experimenting with colors and textures, creating dishes like squid ink pasta and blackened fish. These dishes weren’t just about taste; they were a statement, an artful blend of ingredients that played with the visual aspects of food. Black bread made with activated charcoal also made appearances, adding a gothic touch to dining experiences. This culinary trend reflected the era’s bold fashion and music, offering a unique dining adventure for the daring.
2. The Microwave Revolution
Microwave ovens became a household staple in the ’80s, revolutionizing how people cooked. The convenience of quickly heating and cooking made way for a slew of microwave-specific recipes. People experimented with microwave cakes, creating quirky desserts in a matter of minutes. Hot dogs, too, became an easy snack, offering a quick fix for those on the go. This appliance transformed domestic life, offering a glimpse into a future where speed and convenience ruled the kitchen. The microwave revolution was a hallmark of ’80s innovation, making everyday cooking faster and more accessible.
3. Jell-O Salads (With Mayo & Meat!)
Jell-O salads were a peculiar ’80s trend that combined sweet and savory in unexpected ways. These gelatin-based dishes often included ingredients like shredded carrots, tuna, and cottage cheese, bound together with lime or tomato-flavored gelatin. The addition of mayonnaise added a creamy texture that was both bewildering and intriguing. These salads were a staple at potlucks, loved and loathed in equal measure. The ’80s fascination with these dishes highlighted an era of experimentation in the kitchen, where creativity knew no bounds, and culinary conventions were happily ignored.
4. Fondue’s Comeback
Fondue made a comeback in the ’80s, continuing the trend from the previous decade. Melting cheese and chocolate became a social event, with fondue parties being the epitome of entertainment. Hosts would gather friends around bubbling pots, offering an assortment of foods to dip. Cheese fondue became a favorite with bread and vegetables, while chocolate fondue turned fruits into decadent treats. This trend was all about fun and interaction, embodying the social spirit of the ’80s. Fondue’s resurgence was a testament to the era’s love for shared dining experiences.
5. Nouvelle Cuisine (Tiny Portions, Big Prices)
Nouvelle cuisine rose to prominence in the ’80s, offering a fresh take on traditional French cooking. Known for its tiny portions, this trend emphasized presentation, with dishes often appearing as works of art. Chefs used large plates and creative drizzles to enhance visual appeal, though diners sometimes left feeling hungry. The high prices matched the era’s appetite for luxury and exclusivity. Nouvelle cuisine’s focus on aesthetics and innovation challenged traditional dining norms, making it a defining trend of the decade’s culinary scene.
6. Pasta Salad EVERYTHING
Pasta salad became a quintessential dish during the ’80s, beloved for its versatility and convenience. Cold pasta combined with Italian dressing, olives, and cheese cubes created a refreshing meal perfect for summer picnics. For an added touch of flair, these salads were sometimes served in hollowed-out watermelons, embracing the colorful spirit of the decade. This trend reflected the era’s love for bold flavors and creative presentations, offering a dish that was both practical and visually appealing.
7. The Rise of “Gourmet” Frozen Dinners
The ’80s saw a shift in frozen dinner offerings, with companies like Swanson and Lean Cuisine introducing “gourmet” options. Dishes like Beef Wellington and Chicken Cordon Bleu were marketed as upscale, yet often fell short of expectations. These meals were an attempt to combine convenience with sophistication, appealing to busy professionals seeking a touch of luxury. Despite their shortcomings, gourmet frozen dinners embodied the ’80s desire for innovation, as food companies sought to elevate the humble TV dinner into something more refined.
8. Sushi Goes Mainstream
Sushi, once an exotic delicacy, became a mainstream sensation in the ’80s. American adaptations introduced ingredients like cream cheese, giving birth to the Philadelphia roll. Deep-fried tempura added a crunch that appealed to Western palates. Sushi’s rise to popularity marked a cultural shift, reflecting the decade’s growing interest in global cuisine. Trendy restaurants embraced this culinary import, offering a dining experience that was both novel and accessible. Sushi’s journey from niche to mainstream highlighted the ’80s spirit of culinary exploration.
9. The Bacon-Wrapped Water Chestnut Appetizer (AKA “Rumaki”)
Rumaki, a tiki-bar favorite, made waves in the ’80s with its unique combination of flavors. Water chestnuts wrapped in bacon, glazed with soy sauce and brown sugar, offered a sweet-savory delight. Served at parties and gatherings, this appetizer was an unexpected hit, pairing familiar ingredients with exotic flair. Rumaki’s popularity captured the playful essence of the ’80s, proving that even the simplest dishes could make a big impact. This appetizer’s rise was a nod to the decade’s adventurous palate and love for retro inspirations.
10. Quiche Mania
Quiche Lorraine became the darling of ’80s brunch tables, celebrated for its rich, savory filling. Made with eggs, cheese, and bacon, it was seen as a sophisticated dish, perfect for hosting. However, the 1982 book “Real Men Don’t Eat Quiche” turned this French classic into a cultural punchline. Despite the humor, quiche remained popular, epitomizing the era’s culinary curiosity. Its rise and fall in public perception mirrored the playful, often tongue-in-cheek nature of the decade’s food trends, blending elegance with everyday appeal.
11. The Birth of “Designer” Pizza
The ’80s witnessed the birth of designer pizza, transforming this humble dish into a culinary canvas. California Pizza Kitchen and chefs like Wolfgang Puck introduced toppings like smoked salmon and goat cheese, creating gourmet experiences that delighted adventurous eaters. These pizzas were more than meals; they were expressions of creativity and taste. The trend reflected the decade’s love for innovation and fusion, merging traditional Italian recipes with contemporary flair. Designer pizza became a symbol of the ’80s dining revolution, where anything was possible.
12. Canned Cheese & Spray Cheese
Canned cheese, like Cheez Whiz and Easy Cheese, became synonymous with ’80s snacking. These space-age products offered convenience and novelty, appealing to both kids and adults. Whether squirted directly into the mouth or spread on crackers, spray cheese epitomized the era’s playful approach to food. The brightly colored packaging and whimsical marketing captured the imagination, making it a staple at parties and gatherings. Canned cheese was more than a snack; it was a cultural icon, representing the decade’s fascination with convenience and fun.
13. The TV Dinner Reinvented
TV dinners underwent a transformation in the ’80s, with microwave-friendly versions offering a new level of convenience. Companies introduced meals with separate compartments, featuring dishes like Salisbury steak and gourmet sides. Despite the promise, soggy vegetables and rubbery meats often disappointed. Yet, these meals represented the era’s desire to merge innovation with tradition. TV dinners became a quick solution for busy households, reflecting the fast-paced lifestyle of the decade. The reinvention of this classic meal showcased the ’80s spirit of culinary experimentation.
14. The “Salad Bar” Obsession
Salad bars became a dining craze in the ’80s, popping up in restaurants like Wendy’s and Sizzler. Diners enjoyed customizing their plates with an array of toppings, from fresh vegetables to neon-pink mayo-based salads. The interactive nature of salad bars appealed to those seeking variety and choice. This trend highlighted the era’s shift towards healthier eating, offering a buffet-style experience that was both satisfying and fun. Salad bars captured the essence of ’80s dining, where abundance and creativity met in a colorful culinary display.
15. The Birth of the Super-Sweet Breakfast Cereal
The ’80s ushered in a new era of breakfast cereals, turning mornings into a sugary delight. Brands like Cap’n Crunch, Fruity Pebbles, and Cookie Crisp catered to kids with vibrant colors and sugary flavors. Cartoon mascots added a playful touch, making breakfast an exciting start to the day. These cereals reflected the decade’s indulgent spirit, where fun and flavor took precedence. The rise of super-sweet cereals marked a shift in breakfast culture, appealing to children’s tastes and parents’ desire for quick, easy meals.
16. “Fusion” Cuisine (Often Questionable)
Fusion cuisine in the ’80s led to intriguing, sometimes questionable combinations. Chefs experimented by blending elements from different culinary traditions, resulting in dishes like Japanese-Italian spaghetti with nori and French-Chinese duck à l’orange. While some creations delighted, others puzzled diners with their unexpected pairings. This trend mirrored the era’s adventurous spirit, where boundaries were pushed, and new flavors explored. Fusion cuisine became a hallmark of ’80s dining, celebrated for its creativity and boldness, even if not every dish succeeded in pleasing the palate.
17. The Infamous “Pasta as a Garnish” Trend
The ’80s saw the rise of the peculiar “pasta as a garnish” trend, where uncooked pasta was used decoratively on dishes. Chefs embraced this unusual concept, adding a whimsical touch to their presentations. Though it served no culinary purpose, the visual impact captured diners’ attention. This trend reflected the decade’s focus on aesthetics and innovation, where form often trumped function. The pasta garnish craze was a fleeting moment in culinary history, embodying the playful and experimental essence of 1980s dining.