From fondue to casseroles: Classic 1960s foods that defined a generation

The 1960s marked a shift in American cuisine as international dishes gained popularity while the processed and convenience foods of the 1950s remained staples on dinner tables.

C. A. Swanson & Sons introduced the frozen TV dinner in 1954, "marketing it as an easy-to-prepare, fun-to-eat meal, with a disposable tray that reduced cleanup time," the Smithsonian National Museum of American History reported.

"The portable TV dinner tapped into middle-class Americans' excitement over television...