Food at the 1964 New York World's Fair
Food at the New York World's Fair of 1964–1965 included dishes from American cuisine and varied international cuisines.[1] When some Western European nations refused to attend the fair, due to a dispute between fair organizer Robert Moses and the World's Fair governing body, it created an opportunity for other countries to introduce affordable, ethnic cuisine to American fairgoers.
American cuisine was represented at 50 different restaurants representing the culinary traditions of various states.
The World's Fair was an
Background
A dispute between the organizer of the World's Fair, Robert Moses, and the governing body for the official World's Fairs resulted in Western nations like Italy, Germany, and France refusing to attend the World's Fair, which created an opportunity for Latin American, Asian, and African countries to introduce their affordable, ethnic cuisines to American fairgoers. The World's Fair has been described as "a coming-out party for all these other countries".[2]
At the time of the World's Fair, New York City's selection of foods was more limited than it is in the present day—mostly pizza, corned beef sandwiches, and French haute cuisine. Other foods like Belgian waffles and falafel, which have since become ubiquitous street foods in the dining culture of New York City, were still largely unknown in the 1960s.[2] The World's Fair has been called "the real introduction of the Belgian waffle to America", served topped with strawberries, whipped cream and powdered sugar at the "Belgian village", a recreation of an 18th-century Belgian town.[2][3] The American-Israel pavilion, which served falafel at the fair, provided the following detailed explanation to introduce the dish to fairgoers: "spicy vegetable patty eaten between slices of a soft, round bread".[2]
The World's Fair is viewed by most historians as more of a culturally significant event than an economic success, and its far-reaching impact on culinary culture is still felt today.[4]
American cuisine
The original plan was for a five-story "World of Food" pavilion, a tribute to American food culture, showcasing a model kitchen with exhibits from major American corporations, but some problems with the financing led to the unfinished pavilion being dismantled two weeks before its scheduled opening date.[5] Some of the corporations that had originally planned to be at the pavilion, like Hershey's and Coca-Cola, found other spots throughout the fair, but American food was decentralized throughout the fair because of the dismantling of the pavilion, and some of the companies that had originally intended to participate at the "World of Food" pavilion did not attend at all.[5]
There ended up being around 50 restaurants at various price points offering a selection of American dishes. The Missouri Snack Patio served barbecue ham and
Pavilions
Bakers came from Europe to make
The Spanish Pavilion featured several restaurants offering traditional dishes from Spain. The Granada restaurant served Spanish ham, gazpacho, callos a la Madrileña and stuffed sweet peppers; paella was the most requested entrée. The Toledo restaurant had dishes like mushrooms with béchamel sauce, pâté with aspic, and sea bass en papillote. A New York Times article from 1964 wrote that they were "the most talked-about restaurants at the fair" and that getting a table could "at times seem a Herculean exercise".[12] Sangria was introduced to the United States at the Spanish Pavilion.[13]
The Seven-Up International Sandwich Garden offered fairgoers a buffet-style selection of 16 sandwiches influenced by international cuisines:[14]
Region | Country | Bread | Filling |
---|---|---|---|
Northern Europe | England | Raisin bread | Cream cheese and currant jelly |
Northern Europe | Germany | Pumpernickel | Wurst and spicy dressing |
Northern Europe | Sweden | Limpa bread |
Smoked salmon and chopped egg |
Northern Europe | Scotland | Barley bread | Sliced lamb with mint dressing |
The Pacific | The Philippines | Herb bread | Barbecued pork |
The Pacific | Indonesia | Cinnamon swirl bread | Chicken-ginger-coconut |
The Pacific | Hawaii | Coconut bread | Lomi-lomi salmon |
The Pacific | Australia | Caraway rye bread | Sliced beef |
Mediterranean | France | French bread | Liver pâté |
Mediterranean | Morocco | Onion white bread | Sliced lamb with tart dressing |
Mediterranean | Italy | Sesame bread | Provolone and prosciutto |
Mediterranean | Spain | Poppyseed white bread | "Chicken Valencia" |
Americas | Canada | Cheddar bread | Baked ham with pickle dressing |
Americas | Argentina | Corn bread |
Churrasco beef |
Americas | United States | Whole wheat bread | Turkey and cranberry dressing |
Americas | Alaska | Buttermilk bread | Salmon with lemon dressing |
At $1.50 (around $12 in 2020) for a platter of four sandwiches, relish, cheese, and candy, and unlimited
Legacy
In 2019, the "World's Fare" was organized at
References
- ISBN 9780199734962.
- ^ a b c d e f g h i Levy, Nicole (April 26, 2018). "1964 World's Fair introduced New Yorkers to Belgian waffles and falafel". AM NY.
- ISBN 9780684818702.
- ^ "Peace Through Sangria and Egg Rolls: A Look Back at the Culinary Impact of the 1964/65 New York World's Fair". The International Wine & Food Society.
- ^ ISBN 9780199397020.
- ^ Food at the fair, [1964–1965], © Special Collections Research Center, Henry Madden Library, California State University, Fresno Subscription required
- ^ American Express credit card dining directory 1964..., [1964–1965], Special Collections Research Center, Henry Madden Library, California State University, Fresno Subscription required
- ^ New York World's Fair 1964–65: Japan pavilion, [1964–1965], Special Collections Research Center, Henry Madden Library, California State University, Fresno
- ^ Le Chalet: restaurant of the pavilion of Switzerla..., [1964–1965], Special Collections Research Center, Henry Madden Library, California State University, Fresno Subscription required
- ^ Food at the fair, [1964–1965], Special Collections Research Center, Henry Madden Library, California State University, Fresno Subscription required
- ^ "The Indonesia Controversy at the New York World's Fair 1964-1965". 2005. Retrieved October 14, 2020.
- ^ "Dining at the Fair; Restaurants at the Spanish Pavilion Offer Opulence, Style—and Waiting". The New York Times. June 9, 1964.
- ISBN 9780070655737.
- ^ "1964 World's Fair introduced New Yorkers to Belgian waffles and falafel". April 26, 2018.
- ^ a b "World Fair photos".
- ISBN 9780520250352.
- ^ "The World's Fare Returns To Queens This Month With Over 100 Vendors". SecretNYC. May 11, 2019.
- ^ "A New York Food Festival Aims to Re-Create the 1960s World's Fair". The Wall street Journal. April 26, 2018.