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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How was food prepared in the 1960's?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How was food prepared in the 1960's?),it will help you,my kids.

I need to know all there is about food in the 1960's.

Answers:
The 60's were only a little different, shopping was different because the stores closed in the evenings and on sundays meat counters were closed, and meat expect for packaged lunch meat and hot dogs were not sold unless the butcher was in the store. People had to plan their shopping during business hours and they tended to shop more often to keep fresh meat dairy and veggies in the house. Far less food was pre made or frozen. More items were made from scratch. Much of this changed with the acceptance of premade foods, added preservatives. Fruit and vegetable imports which allowed them to be available in fresher conditions year round. Also a hug growth in frozen foods.
My mother,like many moms made a fresh meal every evening, with out a microwave, premade suaces and instant foods. It was labor intensive. The stove top and the oven were the main ways of cooking. Sometimes the would speed things up using a pressure cooker to make the meats cook faster. The acceptance of the microwave changed things dramatically as did the acceptance of women working in careers outside the home. We tended to eat food the were in season, canned foods and some frozen items. I think we probably ate fresher foods and more balanced meals, and meal time was a primary importance. Simply put, you just didn't come home late for dinner or miss a meal at my house. You should see if you can find a cookbook from the 1960 it will outline things like what was held as a proper diet, common recipes and cooking methods, tips on purchase and prep of foods and their seasons. Cooking with short cuts was just gaining acceptance, Using canned soups and things like jarred sauces was just emerging as acceptable. Instant foods were developing such as minute rice, mashed potatos and so on. Foods were less ethnic and most recipes you could find for a ethnic food on the common market were well bland and more look alike than taste alike. See if you can find the old cook book or look at issues of better homes and gardens, McCalls, redbook from that decade. Oh also in the 60 we had a milk man tha delivered dairy good to the porch.

Other Answers:
The same way it is prepared now!

By a woman, wearing pearls and heels...oh wait maybe that was the 50's. Hmmm maybe by a woman who was burning her bra at the same time??????? : ) I'm glad someone asked this question. One of my personal favorite websites of baby boomer recipes is:

http://www.batemania.com/recipes/archive.html

It's funny and even has pictures. Some of the recipes are pretty gross. Enjoy.

How is food prepared In the 20tH centUry is The Question YoU ShoUlD Be AskInG??? bY lovely wifes but today by embittered housebands!!!
Source(s):
LIvinG TesTiMony We cooked on a stove in a kitchen.

With the assistance of elves and gremlins, at 12:12 am, on Sundays. They say you could see the Future of Food in the Legendary Leftovers.

TV dinners and Jiffy-Pop popcorn were popular. Not many instant grocery items like today. Most food was made from scratch.

Sunday dinner was the big meal of the week, like Fried Chicken, Mashed Potatoes, and Gravy. Or maybe a Beef Roast, etc. Alot of meat and potato meals. All meals had meat included. Not many vegans or vegetarians back then.

Breakfast was a big deal. The mom got up early to bake fresh muffins or bread. Then as family members got up and dressed, they came down the stairs to piping hot Eggs, Bacon, Sausage, Pancakes, Waffles, whatever you wanted. Mom would make your personal preference. O.J. was served also.

The whole family sat down for meals at the same time to dine and discuss how their day went. The entire meal was on the table in serving bowls and on platters. In America, someone said 'Grace', with 'Amen' said at the end.

Just watch the TV Land channel to see how life was like in that decade. Dick Van Dyke, Leave it to Beaver, Father knows Best, etc.

The same way it is now. Food in the 60's was not as genetically engineered as it is today and was healthier.
It didn't have all the seasonings required today to mask the blandness of our "not real" food, so everything had a much better flavor.
Food was prepared from fresh ingredients that were not chemically processed on the farm or in a lab to give it longer shelf life for more profit.

I don't think that food preparation has changed much, except maybe no microwaves (or, if any, very little) I was born in 1952 and in the 60's my mom or dad cooked it on the kitchen stove, because there was not alot of fast food. I remember McDonald's in Mobile AL in 1965 was the first one there.

Dad cooked alot of homemade soup. There were 5 kids in the family and had soup for 3 or 4 days a week especially when dad partyed all night on payday and spent his paycheck on a few rounds for the Club he was at now.

We had a big breakfast then. 2 fried eggs, grits, and bacon on most days and then lunch at school and soup at night. We might get some good fried chicken and Marsh ed potatoes on Sunday night meal when mom would cook.

You guys have it so easy now. If you were born in the 70's you got all of the fast food you want and you could get good Prepared food. You could pop it in the Microwave and eat it in 6 minutes.

My brother and my three sisters were talking about 5 years ago about us kids going to a restraunt when we were little in the 50's or 60's

We all agreed there were never a time my whole family went to a family restraunt together.

It was store bought or we would go to the drive in like Sonic is today and get something but there were no restraunts back then like there is today.


I hope this gives you an idea of how it was in the 60's.

David

http://www.answers.com/nostalgia%201960's

here ya go

I was born in 1949. In the sixties food was prepared in much the same way as today but there was less emphasis on 'health', at least among the familes where I grew up in south-eastern England. It was the time when my family began to use corn oil as opposed to lard, although my mum insisted it was not as good either in taste nor due to the fact that splashes of lard were easier to remove from the cooker. My family also acquired a pressure cooker at this time, partly because it was supposed to conserve vitamins but more particularly because it saved money, taking less time to cook the ingredients.

In the early sixties we bought out first 'fridge which had a very small freezer compartment. This made a hugh difference to our lives, no longer having to stand milk in water in an attempt to keep it from turning sour in summer. And, oh, the thrill of making lollies ourselves and keeping ice cream in the freezer where, formerly, it would be bought from an ice-cream van and have to be comsumed quickly.

My mother would shop twice a week, buying extra fresh produce as needed. Milk was always delivered by the milkman. In the early sixties a baker and travelling greengrocer would still call on Saturdays. A local shop would deliver a range of ordered goods, such as bacon, eggs, jam, cerals on a Saturday by bicycle which had a large whicker basket attached to the front. If one ran out of anything, therefore, one usually had to wait a week before replenishing.

(I remember peering into the baker's basket about 6 years of age (in the 5os) and persuading my mum to buy a Hovis loaf which, at that time, were only small uncut loaves. I was so disappointed at Sunday tea-time to discover I did not like wholemeal bread. Love it now!)

Dry packet ingredients for cake making became popular in our house. I believe the manufacturer was 'Greens'. My guess is that this was as a result of TV advertising. We had acquired our first TV in the mid 50s, one of the first families in our street of social (council) housing to do so. These packet mixes make me smile now. As a wife and mother myself, I do a lot of baking and realise how packet mixes do not save much at all, including time. (In fact, I bake 4 cakes at a time for the freezer and actually save money using the oven only once.) My mum, however, worked full time and seemed grateful for this shortcut. Indeed, we children often squabbled to make the thing so she won all round!

In 1962 I attended secondary school and had 'domestic science' lessons. One day we asked to bring in a tin of fruit and a pot of jogurt. (very unusal in those days). I could find jogurt in neither of the two local shops and took in a tin of pasturised cream. Worked well but, of course, defeated the object of the lesson.

We drank only tea (always with 2 sugars) and bottled orange squash. Fresh juice was unheard of. There were no ethnically diverse food available. My husband is Japanese and now one may buy even some Japanese foods in the local supermarket. How things have changed.

We camped in France in 1963. On the boat returning to England, I heard a child comment, "I'm glad to be going home. I can eat some decent (presumably sliced!) bread." Says it all, really.

I presume you are a child undertaking a project. Hope these memories are helpful to you. Meal planning was very important as you had to prebuy a lot of fresh items. If you were lucky to have a garden, you could count on fruit and vegetables in season, and most likely jammed or canned for winter/spring use. Look for older cookbooks that have buying, meal planning and nutrition guides. I have a set that I learned to cook with when I was young (my Mom grew up in the depression) that you would have to go to a collector to get, as they are no longer in print. Look for a set that has the cuts of meat guides as an insert. Meta Given's Modern Encyclopedia of Cooking is a two volume set. First copyright 1947!

I grew up with a garden, and we also had a hobby farm, so I would suggest getting to know local growers, farm stands and city garden markets. Even with today's conveniences, you can easily stockpile canned tomatoes, jams, and canned fruit for the winter. If you are worried about the prevanlence of preservatives in manufactured food, you can freeze in season vegetables, can, and buy a chest freezer and stock with meat (if you eat meat) if you find a great butcher. My mother used cans...lots of canned food.



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