The 20th Century

1937

SCOT TOWELS

Paper towels are promoted for public use as a health measure during the first decades of the 20th century. After World War II, the American public eagerly embraces disposable products and the convenience and cleanliness they represent.

1955

NASH-KELVINATOR ADVERTISEMENT, “YOUR CHOICE OF 8 NEW DECORATOR COLORS”

The mid-20th century sees an explosion of color in consumer goods as postwar economic prosperity helps Americans cast aside any leftover wartime restraint. Few objects are spared a redesign and an injection of color — plus substantial marketing to match. Kitchen appliances are an outlet for this joyful consumerism as well as a way to use consumer trends to express a homeowner’s creativity and individuality.

1959

Corningware

CASSEROLE DISH

Corning’s blue cornflower pattern is a staple in homes across America as CorningWare casserole dishes are used to prepare food for a multitude of occasions be it serving up family dinner, bringing a dish to a community celebration or taking home-cooked comfort to someone in need.

Corning’s Pyroceram material — capable of withstanding sudden temperature changes — is developed for military use in World War II. After the war, its resistance to thermal shock makes it the perfect material for home cookware that can go from

1961

Mastering The Art Of French Cooking

Mastering the Art of French Cooking Volume 1 is a runaway success upon publication in 1961. It brings French cuisine and cooking methods to the American public with the help of authors Simone Beck, Louisette Bertholle and Julia Child. Due to the success of Mastering the Art of French Cooking, Child becomes a household name by transferring her skills to the TV market with her show The French Chef (19631973), one of the first major cooking shows broadcast on American television.

increasingly choosing convenience frozen meals, entrees, side dishes

1960-65

SWANSON TURKEY TV DINNER

The Swanson company introduces its innovative TV Dinner in 1953. This complete frozen heat-and-serve meal sells over 10 million the first full year of production. Other companies quickly join in with their own frozen prepared foods, and by the middle of the 1950s, 1,000 different food products that require only reheating are in grocery stores across the country.