tag:blogger.com,1999:blog-7229875339727095184.post8770895463397578607..comments2024-03-18T15:17:26.003-05:00Comments on l'astronave: Star Trek & 1960s Design, 9: The "Tomorrow" PartyFrescahttp://www.blogger.com/profile/15323129046492056942noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7229875339727095184.post-69425437115904785252009-05-03T14:56:00.000-05:002009-05-03T14:56:00.000-05:00I thought of Mary's excellent eggs too! Perhaps at...I thought of Mary's excellent eggs too! Perhaps at your next party, they will have new design elements?<br /><br />I'd love to see that appetizer!Frescahttps://www.blogger.com/profile/15323129046492056942noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-13468866308063987622009-05-03T08:22:00.000-05:002009-05-03T08:22:00.000-05:00I need to send this egg picture to my Mary.
Wasn...I need to send this egg picture to my Mary. <br /><br />Wasn't there a '60's era appetizer that had something (a melon? a mound of paté?) with pretzels sticking out, each pretzel topped with an olive??? It resembled a Sputnik and was oh, so space-age.poodletailnoreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-15985774304175213752009-05-03T08:01:00.000-05:002009-05-03T08:01:00.000-05:00Hi, Annika!
What a great idea for a ST party--boi...Hi, Annika!<br /><br />What a great idea for a ST party--boiled beets and sweet potatoes and so forth, with cubes of different colored melons, perhaps.<br /><br />I don't know how much people normally think of food as design, but of course it is, and like all design, as you point out, it changes with the times. The very idea that "Peppy Beef Dip" would be a good name is the mark of an era!<br /><br />Salt and pepper--ha! And yet, if I could choose ONLY two for my cupboard, of course those would be the non-negotiables. <br />I got so tired of oregano, after a lifetime of it, that I gave it up when I was about ten years ago and have only recently bought some again--if all one ever ate was salt and pepper--wow!--it is an exotic!<br /><br />I have a little cookbook called "Cooking the Norwegian Way" and though the book designers tried hard, basically it's photos of white food: potatoes, fish, rice....<br /><br />It's a nice morning here, too--a few hours later. Sunny blue skies, fresh new green leaves, and cool enough to wear my favorite light jacket...Frescahttps://www.blogger.com/profile/15323129046492056942noreply@blogger.comtag:blogger.com,1999:blog-7229875339727095184.post-30338340889284621542009-05-03T02:42:00.000-05:002009-05-03T02:42:00.000-05:00Hee, the cheese pieces do look like the little mul...Hee, the cheese pieces do look like the little multi-coloured food cubes that seem to be served everywhere in the 23rd century.<br /><br />I used to do a lot of daydreaming about how to create a ST buffet, and I still think it'd be a great thing to do. I'd cast various boiled root vegetables as the nutrition cubes and use a lot of romanesco cabbage for its alien looks, especially the rarer, purple variety.<br /><br />Also, I love vintage recipes and food photo. Few things look tasty in the bright colouring of pre-1980s food photography, and not too many in the greyer colour scheme of the '80s either. Furthermore, Swedish cookbooks rely on what is available in Swedish supermarkets at the time of printing, and it makes the older ones rather quaint. <br /><br />On a side note, because I feel like chattering on this fair morning: I saw a vox pop in a weekly mag of the variety that's heavy on knitting patterns and cake recipes, in which middle-aged Swedish ladies were asked about their favourite herb or spice. EVERY one of them, except one, said "salt and pepper", sometimes adding something to the effect that you shouldn't complicate things. The woman who deviated from this salt-and-pepper norm said that there were two pizzerias near her, one of which used oregano on their pizzas while the other didn't, and there was <I>such</I> a difference, so oregano apparently was a hell of an exotic herb in her household.Annikanoreply@blogger.com