It was a time of innocence, nuclear families, traditional values . . . and BAD FOOD.
In an era where cooks wanted to put their best foot forward, there was no end to the creative, cost-efficient, and cream-based dishes that disgraced the family dinner table, the cocktail party, or the neighborhood BBQ. Recipes involving ingredients like ground meat, bananas, and cottage cheese sound innocent enough—unless you mix them all together in a strange attempt to cover every food group at once.
In Gastroanomalies, James Lileks gathers another remarkable assortment of dishes that once inspired cooks to brave new heights but now inspire sour stomachs and thoughts of “how did I survive?” Highlighted with excerpts from bizarre cookbooks (like Joan Crawford shilling for Bisquick), dubious images (is it meat or chocolate ice cream?), ads heralding the latest in kitchen technology (how about a bacon-egger?), and Lileks’s acerbic, off-the-wall commentary (“Put your ear close, and you can actually hear the meat screaming in terror”), Gastroanomalies is an irresistible retro documentation of a bygone era when artisanal cheese and vegetables lightly steamed (not boiled to mush) were still light-years away. Gastroanomalies will have foodies, baby boomers, and lovers of kitsch in stitches.
In an era where cooks wanted to put their best foot forward, there was no end to the creative, cost-efficient, and cream-based dishes that disgraced the family dinner table, the cocktail party, or the neighborhood BBQ. Recipes involving ingredients like ground meat, bananas, and cottage cheese sound innocent enough—unless you mix them all together in a strange attempt to cover every food group at once.
In Gastroanomalies, James Lileks gathers another remarkable assortment of dishes that once inspired cooks to brave new heights but now inspire sour stomachs and thoughts of “how did I survive?” Highlighted with excerpts from bizarre cookbooks (like Joan Crawford shilling for Bisquick), dubious images (is it meat or chocolate ice cream?), ads heralding the latest in kitchen technology (how about a bacon-egger?), and Lileks’s acerbic, off-the-wall commentary (“Put your ear close, and you can actually hear the meat screaming in terror”), Gastroanomalies is an irresistible retro documentation of a bygone era when artisanal cheese and vegetables lightly steamed (not boiled to mush) were still light-years away. Gastroanomalies will have foodies, baby boomers, and lovers of kitsch in stitches.
