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General Discussion 33

What memorable dishes have been made popular by expositions and world's fairs?

gfr1111 | Oct 5, 201304:57 AM

Between about 1850 and the start of the world-wide (and American-specific) Great Depression in 1929, the world had periodic international expositions or fairs. This was due to increasing incomes and a rise in international travel.

This was the era when Mark Twain wrote about traveling in Europe and Jules Verne asserted that you could go around the world in 80 days.

I keep reading about foods which were not generally invented for the particular fair where they were introduced, but were foods which were popularized at the fair. Knowledge of these foods then spread around the globe, as fair-goers brought knowledge of the food home.

My personal experience came from the New York World's Fair of 1963 or 1964, where Belgian waffles were introduced. These involved a much deeper-welled and ridiculously crisp waffle (sometimes annoyingly hard), slathered with strawberries in syrup and covered with a huge amount of heavy whipped cream.

So, what were some of the other foods introduced at the St. Louis Exposition, the Chicago World's Fair, the Paris Exposition, assorted New York Fairs, and some of the more modern ones, like the Montreal Exposition, the Seattle World's Fair, and others? How good were these dishes, and how do you make them (if you know)? Thanks!

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