Introduction
Picture this: a quintessential seventies dinner party. Bell-bottoms sway to the rhythm of disco, avocado green appliances hum softly in the background, and nestled amongst the cheese fondue and quiche Lorraine, sits a shimmering, gelatinous creation: aspic. This savory jelly, often encasing meats, vegetables, or even…well, let’s just say interesting combinations, was a culinary mainstay of the decade. But what exactly is aspic? Simply put, it’s a savory jelly made from a clarified stock or broth, setting into a wobbly, translucent mold. It was more than just food; it was a statement.
This article delves into the captivating, and sometimes cringe-worthy, world of seventies aspic. We’ll explore why it became a star, its cultural significance, the most unforgettable concoctions it spawned, and ultimately, why this once-beloved dish faded into culinary obscurity. Get ready for a gelatinous journey back in time.
The Ascent of Aspic in the Seventies
Several factors coalesced to propel aspic into the culinary spotlight during the seventies. Firstly, there was the element of sheer convenience. Pre-packaged gelatin mixes, most notably Jell-O, made preparing aspic remarkably simple, even for novice cooks. No longer did one need to spend hours simmering bones and clarifying broth; the essence of savory jelly was available in a box, ready to be transformed with a dash of creativity (or perhaps a lack thereof).
Beyond convenience, aspic embodied a sense of modernity and technological advancement. In an era captivated by the promise of the future, aspic, with its gleaming, almost artificial appearance, was perceived as a cutting-edge culinary innovation. It looked scientific, almost space-age, and appealed to the burgeoning concept of “progress” within the kitchen.
Then, there was the undeniable appeal of presentation. Aspic granted cooks the power to create visually stunning and elaborate dishes. The translucent jelly provided a blank canvas for arranging ingredients in artistic patterns, elevating even the simplest fare to the level of sophisticated elegance. It was a dish designed to impress, perfect for formal dinner parties and showcasing one’s culinary prowess.
Moreover, aspic offered a practical advantage: cost-effectiveness. By suspending ingredients within a gelatinous framework, aspic could stretch expensive items like meat or seafood further, making them go further, a valuable asset for large families or those on a budget. This made it an accessible option for a wide range of social classes.
Cookbooks and magazines played a pivotal role in popularizing aspic creations. Publishers churned out cookbooks dedicated entirely to gelatin-based recipes, showcasing a dizzying array of aspic possibilities. Jell-O, in particular, heavily promoted aspic recipes in their cookbooks, demonstrating its versatility and ease of use. These recipe books became essential guides in households across the country.
Popular magazines of the time, such as Good Housekeeping, Ladies’ Home Journal, and Family Circle, routinely featured aspic recipes in their food sections. Glossy photographs depicted perfectly molded aspic creations, tempting readers to try their hand at this fashionable culinary trend. These publications served as a powerful conduit for disseminating aspic recipes and solidifying its place in the American culinary landscape.
Although speculative, some connect the rise of aspic with the cocktail party culture popularized by shows such as Mad Men. The dish’s inherent presentation, mixed with the ease of preparation and cost-effectiveness, makes it a perfect fit for the host or hostess attempting to impress guests.
Aspic Creations: A Bizarre Buffet
The world of seventies aspic knows no bounds, with creations ranging from the mildly palatable to the utterly perplexing. A quick look through vintage cookbooks reveals a mind-boggling array of aspic variations, often categorized by their primary ingredients.
Meat-based aspics were a common sight, featuring ingredients like ham, chicken, veal, or even tongue, encased in savory jelly. These often included vegetables, such as peas, carrots, celery, or olives, adding color and texture to the molded creation. A prime example would be a ham and pickle loaf in aspic, a gelatinous terrine showcasing slices of ham and crunchy pickles suspended within a shimmering amber-colored jelly.
Seafood aspics offered another dimension of savory jelly delights, featuring salmon, shrimp, lobster, or crabmeat. These were often paired with creamy sauces or tangy dressings to complement the delicate flavors of the seafood. Shrimp mold with horseradish cream, for example, combined the sweetness of shrimp with the pungent kick of horseradish, all encased in a wobbly gelatinous mold.
Vegetable aspics, though less common, provided a vegetarian option in the aspic landscape. These featured combinations of carrots, peas, celery, tomatoes, and other vegetables, often seasoned with herbs and spices. Tomato aspic with cottage cheese offered a lighter, more refreshing take on the savory jelly trend, pairing the acidity of tomatoes with the creamy texture of cottage cheese.
Perhaps the most intriguing category was the “suspended” aspic, where various ingredients were artfully arranged within the jelly, creating visually striking and often unsettling effects. Olives, hard-boiled eggs, pimentos, and even chunks of cheese were strategically placed within the translucent mold, suspended in time and space. Chicken aspic with olives and hard-boiled eggs, is the perfect example.
But beyond these relatively conventional variations, the seventies aspic craze spawned some truly bizarre creations. One particularly memorable example is fruit cocktail in aspic, a culinary abomination combining the sweetness of canned fruit with the savory character of gelatin. Another head-scratcher is aspic with mayonnaise, a recipe that defies all logic and culinary sensibility.
The Long Slide from Popularity
Just as quickly as it rose to prominence, aspic began its descent from culinary grace. Several factors contributed to its decline, reflecting evolving tastes and shifting culinary trends.
One significant factor was the growing awareness of health and nutrition. As people became more conscious of what they were putting into their bodies, processed foods, including aspic, fell under scrutiny. Aspic, often laden with artificial flavors, preservatives, and high sodium content, was increasingly viewed as an unhealthy and undesirable food choice.
The shift towards healthier eating habits coincided with a growing appreciation for fresh, natural ingredients. People began to prioritize whole foods and home-cooked meals, eschewing processed and packaged foods in favor of more wholesome options. Aspic, with its reliance on gelatin mixes and processed ingredients, stood in stark contrast to this emerging culinary ethos.
Moreover, aspic’s once-appealing aesthetic began to lose its luster. What was once considered modern and sophisticated now appeared dated and unappetizing to younger generations. The wobbly texture and translucent appearance of aspic, once hailed as innovative, now seemed somewhat artificial and unappealing.
Aspic Today
Is aspic entirely a relic of the past? Well, not entirely. While it may no longer be a mainstream culinary trend, aspic still exists in certain pockets of the world. In some regions, particularly in Eastern Europe and parts of Asia, savory jellies remain a traditional part of the cuisine. In Germany, Sulze (meat jelly) is a common dish found in delis and restaurants.
Occasionally, chefs and food enthusiasts attempt to revive aspic, offering modern interpretations of this retro dish. These contemporary versions often emphasize fresh, high-quality ingredients and innovative flavor combinations. Some attempt to reconstruct the original aspic creations from the seventies, bringing a new-aged perspective to these retro dishes.
Conclusion
The story of seventies aspic is a fascinating tale of culinary trends, cultural influences, and the ever-evolving nature of food preferences. What began as a symbol of modernity and culinary innovation ultimately faded into obscurity, replaced by healthier and more natural options.
Yet, despite its decline, seventies aspic remains a memorable chapter in culinary history. It serves as a reminder of the creative (if sometimes misguided) spirit of home cooking and the power of marketing to shape our food choices. Love it or hate it, seventies aspic is a culinary artifact that deserves to be remembered.
Perhaps it’s time for a modern aspic revival? But maybe let’s stick to fresh fruits and vegetables and leave the mayonnaise and canned fruit cocktail behind. One thing’s for sure: seventies aspic reminds us that sometimes, the best culinary creations are the ones that stay firmly in the past.
