11 Era of Enlightenment: 1970’s

The 1970s rode on the coat tails of the 1960s and explored new cuisines even further, opening the door for more international and eclectic tastes. The Immigration Act of 1965 opened the nation to many Asian countries, and recent transplants brought their dishes with them, and new restaurants offer exciting options like Szechuan and Indian cuisines. The cookbook An Encyclopedia of Chinese Food and Cooking was also published in the U.S. in 1970.

Other regional cuisines became popular, too. Italian foods from northern areas not known to Americans before became popular, such as Bolognese and Fettuccine Alfredo. Complex dinner parties were all the rage. Adventurous home chefs would prepare foods like Beef Wellington, salmon mousse, cheese or chocolate fondue, cheese balls and black forest cake.