A Day in the Life of a Typical American's Meals in the 1960s

Was there an 'average' American meal in the 1960s? The answer is nuanced, as the United States was and still is very regionally diverse in terms of eating habits. This article explores common meal patterns in the Southern United States, offering a glimpse into the dining culture of that era.

Breakfast: A Spicy and Heartwarming Start to the Day

Breakfast in the South often started with hearty servings of fried eggs, accompanied by sausages and bacon. Various regional spices added a distinct flavor to these popular meats. Pancakes, coffee, biscuits, grits, and oatmeal were also staples of a Southern breakfast. Cereal with milk and fresh berries or peaches completed the meal for those who preferred a lighter version. Homemade jams, jellies, and pepper or tomato relishes like 'chow-chow' were commonly enjoyed alongside these dishes.

Lunch: Leftovers or Light Meats

Mid-day meals were often light because they served as a reminder of last night's feast. Sandwiches and burgers were prevalent, with variations like tomato mayo, grilled cheese, and head cheese on white bread. BBQ pork and stews were also common. Leftovers from the night before, such as cornbread, potato salad, and grilled meats, were frequently repurposed into new meals. Soups and sweet treats completed the meal.

Supper: A Feast of Meat and Vegetables

Supper or dinner in the South was a highly anticipated meal of the day. Meat—beef, pork, lamb, chicken, turkey, and fish—were prepared in various ways, including baking, broiling, frying, pan-searing, smoking, and grilling. Cornmeal or flour-coated fried items were favorites. Cornbread, corn fritters, and mashed potatoes complemented the meals well. A wide range of vegetables such as corn, tomatoes, beans, peppers, okra, cabbages, and carrots were served to balance the hearty main dishes. Sweet desserts like heavy cakes, pies, ice cream, brownies, and fresh fruits rounded out the meal, ensuring a delicious and satisfying finish.

Home Cooking vs. Fast Food

My life in the 1960s, as a junior high, high school, and college student, witnessed a significant trend—transitioning from bringing home-packed lunches to eating more fast food. McDonald's, Burger King, and Red Barn were popular choices, and I even worked at a few of these fast-food chains. However, Sundays were often characterized by a large family meal together, typically featuring roast beef, mashed potatoes, and a variety of vegetables. This family meal solidified the importance of home-cooked food throughout the week, highlighting the balance between traditional home cooking and the growing fast-food culture.

Overall, the 1960s were marked by a mix of regional and evolving eating habits. The rich, flavorful dishes of the South not only filled bellies but also reflected a strong sense of community and tradition through shared meals.