12 Overhyped 70s Food Fads That Were Actually Terrible

The 1970s were a time of experimentation in food, with many trends that promised to change how people ate. Some of these fads gained a lot of attention and excitement but ultimately fell short of expectations. Here are twelve food trends from the 70s that were overhyped and not well-received.

1. Jell-O Salads

In the 70s, Jell-O salads became popular at gatherings and potlucks. These colorful dishes often included ingredients like fruit, vegetables, and even cottage cheese. However, the combination of flavors and textures made them unappealing to many. The idea of mixing savory items with sweet gelatin just didn’t work for most people.

Despite their popularity, Jell-O salads often ended up as leftovers. Many people found them strange and hard to enjoy. The novelty wore off quickly, leaving these dishes as a reminder of a quirky trend that didn’t hold up over time.

2. Fondue

Fondue was a major hit in the 70s, with people gathering around pots of melted cheese or chocolate. While it seemed like a fun way to eat, the reality often fell flat. The messy process of dipping bread or fruit into the pot quickly became a hassle, leading to greasy fingers and sticky tables.

Additionally, fondue sets could be expensive, and not everyone enjoyed the strong flavors of melted cheese. While it sparked a sense of togetherness, many found it more trouble than it was worth. Over time, fondue lost its charm and faded from dining tables.

3. Spam and Cheese Loaf

Spam, a canned meat product, gained attention in the 70s as a convenient option. It was often served in various dishes, including the infamous Spam and cheese loaf. This dish combined Spam with processed cheese and other ingredients, but its taste left much to be desired.

Many found the texture of Spam unappealing, and the combination with cheese did not improve it. While some may have enjoyed it, most people quickly realized that there were better options available. Spam and cheese loaf became a forgotten fad in the face of fresher choices.

4. Quiche

Quiche, a savory pie filled with eggs and other ingredients, was hailed as a sophisticated dish in the 70s. However, the reality was that many people were unsure about the texture and flavor. While some enjoyed it, others found the combination of eggs and crust unappealing.

The trend also led to an oversaturation of quiche recipes, making it feel less special. Eventually, the excitement faded, and quiche became just another dish that many would pass on when dining out. It did not stand the test of time as a popular choice.

5. Celery with Cream Cheese

Celery sticks filled with cream cheese were a popular appetizer in the 70s. While they seemed like a healthy option, the bland flavor of celery combined with the heavy cream cheese made for an uninspiring snack. Many people found themselves looking for more exciting choices at parties.

Though easy to prepare, celery with cream cheese quickly became a forgotten appetizer. It lacked the appeal of other finger foods and didn’t leave a lasting impression. This trend showed that sometimes, simple combinations can miss the mark.

6. Green Goddess Dressing

Green Goddess dressing was a trendy salad topping in the 70s, featuring herbs and creamy ingredients. While it looked appealing, many found the strong flavors overwhelming. The combination of ingredients, like mayonnaise and anchovies, didn’t suit everyone’s taste, leading to mixed reviews.

Though it was meant to elevate salads, many people preferred lighter dressings instead. As health trends shifted, Green Goddess dressing faded from menus. It remains a reminder of a time when bold flavors took center stage, but not everyone was ready for them.

7. Sweet and Sour Anything

Sweet and sour dishes became a staple in many households during the 70s. However, the combination often felt forced and didn’t appeal to everyone. Many found the overly sweet sauces masked the natural flavors of the main ingredients, leaving a cloying taste.

As restaurants began to focus on fresher and more balanced flavors, sweet and sour options lost their popularity. Diners began to look for meals that highlighted ingredients rather than covered them up. This trend became just another food fad of the decade.

8. Beef Wellington

Beef Wellington, a dish made with tender beef and pastry, gained attention in the 70s as a fancy meal. While it looked impressive, preparing it was often complicated and time-consuming. Many home cooks struggled with the intricate steps, leading to mixed results.

The dish’s rich flavors didn’t appeal to everyone, either. As dining preferences changed, Beef Wellington became less common. What was once a symbol of sophistication turned into a dish many preferred to leave to the professionals.

9. Sushi Rolls

In the late 70s, sushi started to gain popularity in the United States. However, many people were hesitant about trying raw fish. The unfamiliarity of the flavors and textures made sushi a challenging choice for many diners.

While sushi has since become a beloved food, its initial introduction was met with skepticism. The lack of understanding of Japanese cuisine led to many avoiding sushi altogether during its early days. It wasn’t until later that people embraced it as a mainstream option.

10. Carrot Sticks with Ranch Dressing

Carrot sticks served with ranch dressing were a common snack in the 70s. While they seemed healthy, the combination lacked excitement. Many people found themselves longing for more flavorful snacks rather than plain vegetables with dressing.

Over time, people began to explore more interesting options for snacking. The simple pairing of carrots and ranch dressing became less appealing in a world of diverse flavors and choices. This trend showed that sometimes, simple snacks don’t always satisfy.

11. Chicken à la King

Chicken à la King was a popular dish in the 70s, featuring chicken in a creamy sauce with vegetables. While it was comforting for some, the heavy sauce and lack of fresh ingredients made it feel outdated. Many people soon turned to lighter, more flavorful meals instead.

As tastes shifted towards healthier options, Chicken à la King began to fade from dinner tables. The dish became associated with bland, hospital food rather than home-cooked meals. This change reflected a broader move towards more vibrant and fresh cooking styles.

12. Pea Soup

Pea soup had its moment in the 70s, often made from split peas and flavored with ham. However, many found the texture unappealing and the taste too bland. While some enjoyed it, the overall trend didn’t resonate with a wider audience.

As new flavors and ingredients emerged, pea soup lost its appeal. People began to seek out more exciting and diverse options. This once-popular dish became just another example of a food fad that didn’t stick around for long.