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Local Roots Menu Preview Evening DiningApril 14, 2014Be one of the first guests to try the brand-new spring Eagle Tavern menu. Local Roots Spring Evening DiningMay 2, 2014Come see how the French have influenced Michigan’s cuisine. |
Click on an artifact below to see how the foods we ate and the ways we prepared them have changed over the last three centuries.
1957
Electric Range
General Electric Co., Louisville, Kentucky
2004.29.1
Gift in memory of Fred & Mary Bennett
This attractive turquoise and chrome range was the perfect compliment to the up-to-date 1950s kitchen. Like June Cleaver or Harriet Nelson in popular television shows of the era, the 1950s suburban homemaker turned out standardized, four basic food groups-based meals--meat, carbohydrates, vegetables and dessert-- for her family, with recipes found in Betty Crocker or Better Homes and Gardens cookbooks.
Many of these meals would not be made entirely “from scratch.” Housewives enthusiastically embraced the convenient frozen and instant foods--like frozen vegetables, instant soups and cookie mixes--that were increasingly available in the decades following World War II. |
