How To Eat and Drink
In 1959 in the Foods Lab in Henderson Building the students were dressed professionally and were attuned to the task at hand. Little did these young women know that they were on the verge of a kitchen revolution and that the jellied aspic they were preparing would be an endangered species in a few short years. These women graduated, got jobs, and hung up their aprons, trading them in for pantsuits and blazers. They found out early on that preparing dinner after a long day at the office is a chore and the food industry offered them useful shortcuts like TV dinners, popping tubes of biscuit dough, and the golden egg of Mrs. Grass’s chicken soup. Their children, if they paused in their careers long enough to have them, would have no idea that you could make chicken stock yourself or bake a cake without a cake mix. Their grandchildren would be even more detached from real food.