Parsley, Pot Roast, and Changing Tastes
Why 1980s Meals Were Always Garnished With Parsley – Food Republic
From steak dinners to bowls of soup, 1980s restaurants topped nearly every dish with a sprig of parsley. But why was this garnish so ubiquitous?
— Food Republic (@foodrepublic.bsky.social) on bluesky (source) ___
I saw this Bluesky post come across my timeline because I follow Food Republic, and it got my attention. When I was a kid and teenager, I did not like parsley. But now, in my 50s, I actually do not mind it. I started using it after following some recipes from Chef Jean-Pierre, who has a YouTube channel. It really did make my pot roast pop and helped brighten the dish after a long cooking time.
It is strange to think that this may be why parsley was used so often in the 1970s, when I was growing up.
Parsley signaled sophistication. During the decade, French cuisine was particularly in vogue among American cooks, and the herb served as a marker of European plating habits. Subsequently, a sprig of it functioned as a quick and accessible way to inflect a dash of color and Old World charm.
I just thought this was interesting, especially since I used to really hate parsley. It made me think about how our tastes can change as we get older, and how something we once disliked can become something we appreciate later in life.