Brenda Khan
The American diet has changed significantly over the last few decades. In the 1990s, supermarkets dominated the food industry, offering a wide range of products, including exotic fruits and vegetables, and breakfast bars, which often contained high levels of sugar. This decade also saw a boom in the popularity of Mediterranean food, with sun-dried tomatoes, focaccia, and an array of Italian-inspired dishes becoming commonplace. Pizza was also a notable feature of the 1990s food scene, with chains like Pizza Hut thriving, and unique combinations like Thai chicken pizza and Peking duck pizza emerging.
| Characteristics | Values |
|---|---|
| Average time taken to prepare a meal | 20 minutes |
| Breakfast | Cereal bars |
| Popular cuisines | Thai, Indian, Chinese |
| Rise in consumption of | Snacks, cheese, corn-derived sweeteners, grains, cooking oils, chicken |
| Decline in consumption of | Fruit and vegetables, beef, milk, ice cream |
| Calories consumed per day | 2,481 |
| Popular foods | Gushers, Dunkaroos, Lunchables, Fruit by the Foot, Doritos, Pizza |
| Mediterranean diet | Sun-dried tomatoes, focaccia, crab cakes |
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What You'll Learn
Mediterranean food booms
In the 1990s, the Mediterranean diet became increasingly popular in the United States. The concept, first publicised in 1975 by American biologist Ancel Keys and chemist Margaret Keys, gained widespread recognition in the 1990s. The Keys' research, inspired by the eating habits of Crete, much of the rest of Greece, and southern Italy, found that a diet high in fat did not have to equate to higher rates of cardiovascular disease.
The Mediterranean diet is based on a paradox: although people in Mediterranean countries tend to consume relatively high amounts of fat, they have far lower rates of cardiovascular disease than in countries such as the United States, where similar levels of fat consumption are found. The diet emphasizes plant-based foods and healthy fats. Common foods include vegetables, fruits, whole grains, legumes, beans, nuts, herbs, spices, and healthy fats like olive oil. It also includes moderate consumption of fish, dairy products (mostly yoghurt and cheese), and a low amount of red meat.
The diet was further popularized in the mid-1990s by Walter Willett and colleagues of the Harvard University School of Public Health, who presented the most commonly understood version of the diet. In 1993, Oldways, a nonprofit food and nutrition organization, organized the International Conference on the Diets of the Mediterranean, bringing together nutrition scientists, public policy experts, chefs, and food writers. The outcome was the first Mediterranean Diet Pyramid, introduced on January 23, 1993. Since then, the Mediterranean diet has become one of the most widely recommended diets in the world, supported by physicians and nutrition professionals.
The Mediterranean diet was included in the 2015–2020 Dietary Guidelines for Americans, along with the DASH diet and vegetarian diet. A 2017 review found evidence that the practice of a Mediterranean diet could lead to a reduced risk of cardiovascular diseases, overall cancer incidence, neurodegenerative diseases, diabetes, and early death. The diet has also been linked to a reduction in all-cause mortality in observational studies.
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Italian food goes regional
In the 1990s, Italian food continued to grow in popularity in the US, with a greater focus on regional specialities. This was a shift from the previous decades, which saw the introduction of Italian food to the US, with dishes like Spaghetti Bolognese becoming popular in the 1960s.
Italian Food in the American Diet
Italian food has been a staple in the American diet for decades, with its influence growing since the 1970s. The 1990s saw a continuation of this trend, with a greater emphasis on the regional diversity of Italian cuisine. This was driven in part by the growing availability of Italian foods and ingredients in American supermarkets and the increasing number of Italian restaurants.
Regional Specialties
Italian cuisine is highly regional, with each area of Italy having its own unique culinary traditions and specialties. The north of Italy, for example, is known for its risottos, while Naples in the south is famous for its pizzas. Bologna in central Italy is renowned for its tortellini, and Trieste in the northeast boasts a multicultural food scene.
Exploring Regional Italian Food
The 1990s saw a growing interest in exploring the regional diversity of Italian cuisine. This was reflected in the 1990 six-part documentary series "Italian Regional Cookery," presented by chef Valentina Harris, which explored the food of different regions of Italy.
Health and the Mediterranean Diet
In the 1990s, there was also a growing awareness of the health benefits of Italian cuisine, with the concept of the Mediterranean Diet gaining popularity. This helped to promote Italian food as being healthier than other Western cuisines. The Mediterranean Diet emphasizes the importance of plant-based foods, healthy fats, and lean proteins, which are all key components of Italian cuisine.
In the 1990s, Italian food continued to conquer the American palate, with a greater focus on regional specialties and a growing awareness of its health benefits. This trend has continued into the 21st century, with Italian cuisine now a firm favourite for many Americans.
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Supermarkets dominate
By the 1990s, supermarkets had completed their dominance of the food industry in the United States. This development brought about a massive range of products, including exotic fruits and vegetables, and previously unknown salad leaves. The 1990s also saw a continuation of the move towards faster food, with the average meal preparation time dropping from one hour in 1980 to 20 minutes in 1999.
The 1990s were also marked by a decline in breakfast consumption, as people's lifestyles became faster-paced. Cereal bars were introduced during this decade, but many of them contained high levels of sugar. At the same time, supermarkets played a significant role in bringing new cuisines to the American public, with Thai food being one example. Snacking continued to rise, while fruit and vegetable intake declined.
The decade witnessed a notable shift in dietary recommendations, with influential government reports in the late 1980s advising Americans to reduce their fat consumption. This guidance was interpreted as a license to consume as many calories as desired, as long as they didn't originate from fat. As a result, the average American diet in the 1990s included more grains, mostly in the form of bread, pastries, and other baked goods. The consumption of sugar also peaked in 1999, with each person consuming an average of 90.2 pounds of added caloric sweeteners annually.
The 1990s were a transformative period for the food industry, with cable television playing a pivotal role in making food a part of popular culture. Chefs became cool, and cooking shows moved from public television to cable, reaching a wider audience. This shift contributed to a growing interest in food and culinary trends among the general public.
The decade also saw the signing of the North American Free Trade Agreement (NAFTA) in 1994, which had a significant impact on California's food landscape. It spurred a boom in Mexican grocery stores, butchers, restaurants, and other food-related businesses, particularly in communities like the Bay Area and Los Angeles. Additionally, the collapse of the Soviet Union in 1991 opened up new trade opportunities, leading to a period of unregulated capitalism in the food industry.
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Breakfast becomes casualty of speed
In the 1990s, the average American's diet was characterised by an increasing preference for speed and convenience, with breakfast becoming a notable casualty of this trend. This was reflected in the growing popularity of cereal bars, which were introduced during this time to cater to people's busier lifestyles. However, many of these cereal bars were high in sugar, contributing to a trend of rising obesity rates and a decline in fruit and vegetable intake.
The 1990s marked a significant shift in the American diet, with a move towards faster and more convenient food options. This was influenced by the dominance of supermarkets, which offered a wide range of products, including previously unknown exotic fruits and vegetables. The average time spent preparing meals decreased from one hour in 1980 to just 20 minutes in 1999. As a result, breakfast often became a casualty of people's speeded-up lifestyles, with many opting for quick and convenient options or skipping it altogether.
Cereal bars became a popular choice for breakfast on the go, offering a portable and seemingly nutritious option. However, many of these bars were loaded with sugar, contributing to a growing public health concern. Obesity rates were on the rise, and people were becoming increasingly aware of the negative impact of unhealthy lifestyles. This led to a decline in the consumption of fruits and vegetables, which were often replaced by more convenient and processed snack options.
The trend towards faster and more convenient food also had an impact on the types of meals Americans consumed throughout the day. There was a boom in the popularity of Mediterranean food, with sun-dried tomatoes, focaccia, and Italian cuisine gaining traction. Pizza remained a staple, with innovative combinations like Thai chicken and Peking duck pizzas introduced by chains. Additionally, there was an increase in the consumption of chicken, which surpassed beef as the most-consumed meat.
While the 1990s saw a shift towards faster and more convenient food options, it also laid the groundwork for a growing awareness of health and nutrition. The government had already started recommending reducing fat intake in the late 1980s, and this continued to influence American diets in the 1990s. People began to pay more attention to healthy eating, even as their actual eating habits became less healthy due to the convenience and processing of their food choices. This trend would continue to evolve in the following decades, with a rise in plant-based diets, "clean eating" movements, and a focus on superfoods.
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Snacking reaches new heights
The 1990s saw a significant shift in American eating habits, with the average American consuming around 23% more calories daily than in the 1970s. This decade was particularly notable for the rise in snacking, with a range of convenient and indulgent snack options becoming increasingly popular.
The 1990s witnessed the rise of innovative snack foods that captivated the taste buds of Americans. Lunchables, Fruit by the Foot, and Dunkaroos dominated the lunchboxes of schoolchildren, offering a fun and portable eating experience. The iconic Dorito chip also reached new heights of fame, especially when paired with chicken, salsa, and cheese to create a flavourful combination. These snacks represented a departure from traditional meals, offering convenience and novelty.
The snack landscape of the 1990s was characterised by a fusion of global influences. The decade saw a boom in popularity for Mediterranean cuisine, with sun-dried tomatoes becoming a staple in salads, pastas, and pizzas. Italian cuisine also underwent a transformation, with the publication of Marcella Hazan's "The Essentials of Italian Cooking" in 1992. Americans began to explore the diverse regions of Italian cuisine beyond spaghetti and meatballs, embracing specialities from regions like Piedmont and Emilia-Romagna.
Additionally, the 1990s marked a significant shift in the culinary landscape due to the signing of the North American Free Trade Agreement (NAFTA) in 1994. This agreement, between Canada, Mexico, and the United States, reshaped California's food scene. It led to a surge in Mexican grocery stores, butchers, restaurants, and other food businesses, particularly in communities like the Bay Area and Los Angeles. This influx of Mexican cuisine introduced Americans to new flavours and expanded their snacking options even further.
Moreover, the 1990s were a pivotal decade for the culinary arts, with cooking shows transitioning from public television to cable. This shift brought food into the mainstream, making it accessible to a broader audience. Chefs became cultural icons, and cooking shows captivated viewers, influencing the way Americans perceived and engaged with food.
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Frequently asked questions
The 1990s saw the dominance of supermarkets in the food industry, with a massive range of products, including exotic fruits and vegetables. The decade also saw an increase in popularity of Italian and Mexican cuisines, with Mexican immigration to the US causing a boom in Mexican grocery stores and restaurants. Italian food became more regional, with ingredients like sun-dried tomatoes becoming popular.
The 1990s were the glory days of snacking, with Lunchables, Fruit by the Foot, and Dunkaroos as lunchbox staples. Pizza was also extremely popular, with Pizza Hut creating innovative combos like Thai chicken pizza and Peking duck pizza. There was also a boom in the popularity of Mediterranean food, with sun-dried tomatoes and focaccia making their way into American diets.
The average American consumed about 23% more calories in 2010 than in 1970, with a particular increase in the consumption of cooking oils. The 1990s also saw a continued decline in breakfast consumption due to faster food options and a faster pace of life.
The American diet in the 1990s reflected a continued shift towards lower fat consumption, influenced by government recommendations in the late 1980s. Americans consumed less beef and more chicken, and their diets included less sugar but more corn-derived sweeteners.
