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A question for all the food historians out there...


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A question for all the food historians out there...

curiousbaker | May 19, 2004 10:44 AM

I am planning a party this summer with a Jazz Age theme. I have one big theme party every summer, but this year some things have changed. I've moved from an apartment with a yard to one without. Thus, no grill. Also, I would prefer finger foods to bigger items. I also don't want have anything that takes last-minute cooking, because the apartment will likely be hot, and I don't want to make it any hotter. On top of all this, people are used to very luxurious spreads from my parties, and I don't want to disappoint.

So here's the question: What could I serve that would suit the theme, while staying within the constrictions above? I've been looking through materials all line without much success. The things I've found that seem to have been popular in the twenties include oysters Rockefeller (probably too rich for my budget, alas), pineapple upside-down cake (I can make individual ones, which is good), and Caesar salad. Cocktails, of course, are easy.

Anyone know of either a good resource on popular foods from the Jazz Age, or know of particular items off the top of your head? I have several books from the period, but unfortunately they are more "farmhouse" cookbooks; don't have much by way of cocktail food.

Thanks for your help.

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