6 Foods Boomers Should’ve Skipped and 5 That Were Just Socially Off-Limits

Explore a fascinating culinary journey through a selection of foods that defined—and sometimes puzzled—a generation. From jellied salads to formal dining taboos, this list travels through the quirky preferences of Boomers, reflecting both the nutritional missteps and societal constraints of their time.

Liver and Onions

The smell alone cleared rooms. Nutrient-dense? Sure. Enjoyable? Only if you grew up with zero seasoning options.

Aspic (aka Jellied Meat Salad)

Why was everything encased in gelatin? Ham and peas suspended in a quivering mold was the culinary version of a dare.

Canned Spaghetti Sandwiches

Yes, this existed. Spaghetti dumped from a can, slapped on white bread, and folded like a taco. Functional, but flavorless mush.

Tang as a Daily Drink

The orange powder astronauts allegedly loved. Packed with sugar and more chemicals than vitamins, but it ruled many a breakfast table.

Boiled Cabbage Everything

Cabbage is great roasted or fermented—not boiled into watery blandness. Smells bad, tastes worse.

TV Dinners with “Gravy” Compartments

Aluminum trays filled with frozen meat-like substances. The textures were off, and the mashed potatoes tasted like insulation.

Corn on the Cob at Formal Gatherings

Delicious—but gnawing on a cob while trying to impress someone’s parents? Not the move in 1965.

Ribs at Church Events

Too messy, too primal. If you couldn’t eat it without a bib or finger licking, it stayed off the potluck table.

Garlic Anything on a First Date

Flavorful, but feared. Garlic breath was a bigger taboo than showing up without a corsage.

Hot Dogs with Ketchup (After Age 12)

In some circles, this was culinary betrayal. Mustard or bust—especially in the Midwest.

Deviled Eggs with “Weird” Fillings (Curry, Bacon, etc.)

If it didn’t follow the mayo-mustard-paprika formula, it raised eyebrows. Experimental flavors were for hippies.