The New York World’s Fair: 1964
“In 1964, international cuisine was scarce in the United States , and few Americans had tasted Indian, Korean or Middle Eastern food. At the 1964 New York World’s Fair they got their chance. With 140 pavilions representing 37 countries on a concourse of nearly 650 acres, taking in the entire fare was difficult with 112 restaurants to choose from, deciding where to eat was even tougher. The exhibition boasted regional foods from Japan and Lebanon, Africa and Spain, Hawaii and Belgium. The Indian pavilion served tandoori and paratha; The Korean pavilion featured kimchi and other garlicky specialties. Jordan’s restaurant offered hummus and shwarma and the Hawaiian pavilion had a luau. Spain’s stunning pavilion complete with an art gallery displaying original works by Goya, Valezquez, El Greco, Miro and Picasso, offered authentic Spanish fare at three restaurants. the Belgium village had a 1500 seat beer Hall and a breakfast house that introduced the Belgium waffle to America. The fat, fluffy treat piled high with strawberries and whipped cream was, without a doubt, the fair’s biggest food sensation.” Bon Appetit, September, 1999.
‘Eggo waffles were invented in San Jose, California, by Frank Dorsa, who developed a process by which waffles could be cooked, frozen, and packaged for consumers. In 1953, Dorsa, along with younger brothers Anthony and Sam, introduced Eggo frozen waffles to supermarkets throughout the United States. Because of the egg flavor, customers called them “Eggos”. Eventually the name became synonymous with the product and, in 1955, the Dorsa brothers officially changed the name to “Eggo”. In 1968, as a means of diversification, the Kellogg Company purchased Eggo. Their advertising slogan—”L’eggo my Eggo”—developed by Leo Burnett in 1972 is well known through their television commercials.” WIkipedia
White House Style: The Kennedy Years
“From the moment Jacqueline and John F Kennedy moved into the White House in 1961, the world could see that a new generation had arrived. With their keen interest in history, literature, the arts, food and entertaining, the youthful, scholarly charismatic Kennedy’s roused stodgy Washington by setting new standards in everything from clothing to table decor and cuisine. The first lady, an avid recipe collector who loved French food, hired French chef Rene Verdon from New York’s Carlyle hotel to serve as executive chef at the mansion. The Kennedys hosted legendary dinners with dance, concerts, poetry readings, performances of Shakespeare, and other entertainment that showcased the best America had to offer.”
Bon Appetit, September, 1999.