Technological advances such as electric mixers, dishwashers, grills, blenders, food processors, home freezers, ceramic cookware, self-cleaning refrigerators, slow cookers, microwave and convection ovens, nonstick cookware and bread machines have dramatically changed the way Americans cook. So did frozen TV dinners, packaged salads, artisan breads, packaged soups and ramen noodles. In this century, consumers have been exposed to ethnic foods, fruits and vegetables. Kiwi, passion fruit, mangoes, cherimoyas and other exotics show up at smoothie bars. Yuca, plantains and unusual greens populate supermarket produce counters.
Classics appear in updated form.
Choose one decade as a theme, or assemble a menu of foods with one course representing each decade of the last century. Created at Antoine's in New Orleans in 1899, Oysters Rockefeller became popular in the 20th century. They were so rich the dish was named for the richest man in America, John Rockefeller. In the 1910s, people drove Model T Fords and deserted farms for cities en masse. They experienced an early version of fast food in cafeterias, hot dog stands and Automats.