Processed Foods History:
1960s to Today
Let’s continue exploring our journey from real food to processed food and (hopefully) back to real food!
CLICK HERE FOR PART 1 OF THE PROCESSED FOODS HISTORY, 1910s to 1950s
The ’60s focused on radical change and experimentation, even in the culinary arena: Julia Child taught us how to make the perfect French omelet; ethnic foods were hot; vegetarianism was catching on; fondue parties were all the rage; and we returned to the outdoor cooking of our ancestors – on the backyard barbecue grill. Continue reading