Food Norms of the 1970s That Would Confuse Gen Z’ers

The 1970s were a wild time for food. Looking back, some of the things people regularly ate and did would absolutely baffle younger generations today. Gelatin salads, mayonnaise on everything, smoking at the table—it was a different world. These practices reflected a time of experimentation, convenience, and a relationship with food that has shifted dramatically. Here are four examples that show just how much culinary norms have changed.

Margarine Over Butter: The ‘Healthier’ Choice

For a big chunk of the 70s, margarine was considered the smarter choice. Butter was out, margarine was in—thanks to concerns about saturated fat and cholesterol. It spread easily, lasted forever, and felt modern. We know better now. Butter’s natural richness and clean flavor have made a serious comeback. But if you’re revisiting a retro recipe that calls for margarine, there’s a case for it: its higher melting point can create extra-crispy cookies or flaky pie crusts. Balance it with butter for depth. A little nostalgia, a little modern wisdom.

Fondue: The Party Must-Have

Fondue parties were peak 70s entertaining. A bubbling pot of melted cheese or chocolate in the center of the table, everyone gathered around with long forks, dipping bread, fruit, or cake. It was communal, leisurely, and a little bit kitschy. To bring it back today, use quality cheeses like Gruyère or Asiago, add white wine and a splash of kirsch, a hint of nutmeg. For chocolate fondue, go with dark cocoa and a splash of liqueur. The ritual of dipping together still works. It never really went away.

Jell-O Salad: The Dinner Staple

Jell-O salads were everywhere in the 70s. Bright colors, strange ingredient combinations, vegetables and sometimes even meat suspended in wobbling gelatin. It was considered normal dinner fare. The idea of encasing produce in lime Jell-O might not appeal now, but there’s something to be said for understanding balance and texture. If you wanted to reinterpret it today, proper gelatin technique and thoughtful complementary ingredients could turn a retro oddity into something surprisingly interesting.

Canned Spam: A Dinner Icon

Spam was a pantry hero. Convenient, adaptable, umami-rich, salty. It showed up in casseroles and sandwiches without apology. Younger generations might dismiss it, but when treated right—seared until caramelized, balanced with acid or fresh elements—it can actually shine. A thoughtful approach turns a humble canned meat into something worth revisiting.

Smoking at the Table: A Common Sight

This one isn’t about food, but it shaped the dining experience. Cigarette smoke drifted through restaurants, mingling with the aromas of whatever was on your plate. It was just normal. Today, smoke-free dining lets you actually taste your meal without distraction. The shift reflects a broader awareness of health and sensory enjoyment. Now we focus on creating environments—ambient light, good music—that let the food be the star.

Tang: The Juice of the Future?

Tang was marketed as the drink of astronauts, which in the 70s was about as cool as it got. A bright orange powder you mixed with water, it represented everything the decade loved: convenience, space-age appeal, and bold artificial flavor. The neon hue and sharp citrus taste might not align with today’s health-conscious palates, but there’s a nostalgic charm to it. If you want to play with it now, Tang can add a retro twist to cocktails or desserts—think margaritas with a Tang rim, or a citrus glaze for pound cake. It’s a jolt of pure 70s energy.

Cream of Mushroom: Elevating Dishes

Cream of mushroom soup was the secret weapon of 70s casseroles. It turned simple ingredients into creamy, savory comfort food with almost no effort. Green bean casserole, tuna noodle casserole, potato toppings—it was everywhere. Today, you can honor that same cozy spirit by making your own version from scratch. Sauté fresh mushrooms, build a béchamel with garlic and herbs, and you get all the nostalgia with deeper, fresher flavor. The canned stuff was convenient. Homemade is memorable.

Mayonnaise Mania: On Everything

Mayonnaise was the undisputed king of condiments. Slathered on sandwiches, folded into Jell-O molds, used as a binder in countless casseroles. It was everywhere. The richness and emulsifying power made it a kitchen workhorse. Today, you can take that same concept and make your own flavored versions—herb-infused, garlic, smoked paprika. Homemade mayo gives you control and a gourmet touch while nodding to the creamy versatility that made it a 70s staple.