A Taste of Nostalgia

Welcome to Spam and Jam

Explore the quirky side of mid-century modern food culture with a dash of humor and a sprinkle of nostalgia.

Discover More

Mid-Century Modern Food Fun

Mid-century modern food culture is a delightful blend of innovation and tradition, where convenience met creativity. From gelatin salads to TV dinners, this era embraced the quirky and the convenient, making it a memorable chapter in culinary history.

Humor was a key ingredient, as families gathered around the table to enjoy meals that were as entertaining as they were delicious. Whether it was the latest kitchen gadget or a new recipe from a magazine, there was always something to laugh about.

Join us as we take a lighthearted look at this unique period, where food was not just sustenance, but a source of joy and amusement.

You might be an MCM Foodie if...

  1. If you’ve ever taken a selfie with a sandwich and captioned it, “My true love,” you might be a foodie.
  2. If your dog’s name is Tiramisu, your cat is named Saffron, and you’re thinking of getting a goat named Gouda, you might be a foodie.
  3. If you’ve spent more time photographing your dinner than eating it, you might be a foodie.
  4. If your spice rack has its own spice rack, you might be a foodie.
  5. If you’ve ever told someone their mashed potatoes are “lacking depth,” you might be a foodie.
  6. If you’ve got a sourdough starter in your fridge and it’s older than your youngest child, you might be a foodie.
  7. If you’ve ever gone to a restaurant because the chef has a Michelin star, and you thought, “That’s not enough stars,” you might be a foodie.
  8. If your idea of light reading is a 500-page cookbook, you might be a foodie.
  9. If you’ve ever thrown a party just to show off your new air fryer, you might be a foodie.
  10. If you can pronounce “charcuterie” correctly but can’t remember how to spell “Wednesday,” you might be a foodie.
  11. If your first instinct when you see a sunset is to describe it as “buttery,” you might be a foodie.
  12. If you’ve ever paid $18 for avocado toast and called it “an investment in happiness,” you might be a foodie.
  13. If you won’t eat anything that doesn’t have “artisanal” in the name, you might be a foodie.
  14. If your pantry looks like a small-scale version of Whole Foods, you might be a foodie.
  15. If you’ve ever yelled at a friend for eating a burger without documenting it first, you might be a foodie.
  16. If you’ve ever argued with a waiter about the regional authenticity of their risotto, you might be a foodie.
  17. If you judge people by how they pronounce “quinoa,” you might be a foodie.
  18. If your dream vacation includes a food tour, a wine pairing class, and a cheese cave, you might be a foodie.
  19. If your kitchen gadget collection requires its own closet, you might be a foodie.
  20. If you can identify the exact farm your eggs came from just by the color of the yolks, you might be a foodie.
  21. If you’ve ever paid $30 for a plate of pasta because it was “handmade by a guy named Luigi,” you might be a foodie.
  22. If you’ve ever written a Yelp review longer than the restaurant’s menu, you might be a foodie.
  23. If you’ve got an herb garden but still insist on paying extra for “fresh herbs” at the farmer’s market, you might be a foodie.
  24. If your coffee order requires a paragraph to explain, you might be a foodie.
  25. If you know at least three different ways to make avocado toast, you might be a foodie.
  26. If you’ve ever spent an hour debating which olive oil has the “fruity undertones” you’re looking for, you might be a foodie.
  27. If you’ve ever Instagrammed a slice of pie with the hashtag #blessed, you might be a foodie.
  28. If you refuse to eat pizza without a drizzle of truffle oil, you might be a foodie.
  29. If you’ve got a favorite fermentation jar and it has a name, you might be a foodie.
  30. If you’ve ever hosted a dinner party just to show off your sous vide machine, you might be a foodie.
  31. If you’ve taken a food styling class just to get better angles on your burgers, you might be a foodie.
  32. If you’ve turned down a perfectly good meal because it wasn’t “Instagram-worthy,” you might be a foodie.
  33. If your idea of a midnight snack involves microgreens and edible flowers, you might be a foodie.
  34. If you’ve ever said, “This needs more umami,” while eating a PB&J, you might be a foodie.
  35. If your idea of splurging is buying a $10 bar of single-origin chocolate, you might be a foodie.
  36. If you’ve ever hosted a blind taste test for olive oils, you might be a foodie.
  37. If you can tell the difference between Himalayan pink salt and regular sea salt in a single bite, you might be a foodie.
  38. If you have more mason jars than plates, you might be a foodie.
  39. If your holiday decorations include artisanal cookie cutters, you might be a foodie.
  40. If you’ve ever cried tears of joy over a perfectly poached egg, you might be a foodie.
  41. If your food processor is older than your car but still gets more compliments, you might be a foodie.
  42. If your idea of “getting wild” is adding a dash of smoked paprika, you might be a foodie.
  43. If you’ve ever driven three hours just to try a restaurant you saw on a food documentary, you might be a foodie.
  44. If you’ve got more photos of your dinner than your family, you might be a foodie.
  45. If your favorite part of Thanksgiving is debating the merits of dry versus wet brining, you might be a foodie.
  46. If you keep a spreadsheet of your favorite hot sauces ranked by Scoville units, you might be a foodie.
  47. If you know the difference between a macaron and a macaroon, and you won’t let it slide, you might be a foodie.
  48. If you’ve got at least three apps on your phone dedicated to finding food trucks, you might be a foodie.
  49. If you’ve ever said, “This recipe would be perfect if I just tweaked it a little,” while eating at a Michelin-starred restaurant, you might be a foodie.
  50. If your idea of a splurge is a $25 jar of ethically sourced honey, you might be a foodie.
  51. If you’ve ever packed a picnic basket with charcuterie, a baguette, and wine instead of sandwiches and soda, you might be a foodie.
  52. If you’ve got a signature cocktail that requires a blowtorch, you might be a foodie.
  53. If you refuse to eat pancakes without real maple syrup, and you have a rant ready about the evils of “pancake syrup,” you might be a foodie.
  54. If you’ve ever spent more on a knife than you did on your first car, you might be a foodie.
  55. If your idea of dessert is a deconstructed cheesecake with a side of molecular gastronomy, you might be a foodie.
  56. If you’ve debated whether a taco is a sandwich and lost sleep over it, you might be a foodie.
  57. If you’ve ever brought your own dipping sauce to a party because you “just don’t trust store-bought,” you might be a foodie.
  58. If you’ve got a collection of vintage Pyrex bowls that you refuse to use because “they’re art,” you might be a foodie.
  59. If you’ve ever described bacon as having “notes of caramel and smokiness,” you might be a foodie.
  60. If your idea of fine dining involves a food truck, a picnic table, and a perfectly crafted fish taco, you might be a foodie.
  61. If your idea of fancy dining is anything served in an atomic starburst dish, you might be a mid-century modern foodie.
  62. If you’ve ever served shrimp cocktail in a glass as tall as a lamp, you might be a mid-century modern foodie.
  63. If you think “aspic” is the height of sophistication, you might be a mid-century modern foodie.
  64. If your dream dinner party includes a rotating buffet table and tiki torches, you might be a mid-century modern foodie.
  65. If you’ve ever described cheese whiz as “modern cuisine,” you might be a mid-century modern foodie.
  66. If your dinner table has more chrome and Formica than actual food, you might be a mid-century modern foodie.
  67. If you’ve ever used a garnish to match the color scheme of your outfit, you might be a mid-century modern foodie.
  68. If your favorite cookbook includes a whole chapter on gelatin-based salads, you might be a mid-century modern foodie.
  69. If you’ve ever said, “Every meal needs a touch of Velveeta,” you might be a mid-century modern foodie.
  70. If your freezer always has at least one Swanson’s TV dinner “just in case,” you might be a mid-century modern foodie.
  71. If you’ve got a dedicated platter for pigs in a blanket, you might be a mid-century modern foodie.
  72. If you’ve ever served deviled ham and crackers as an “hors d’oeuvre,” you might be a mid-century modern foodie.
  73. If you’ve got an entire shelf for retro barware but only drink Shirley Temples, you might be a mid-century modern foodie.
  74. If your spice of choice is “paprika for color,” you might be a mid-century modern foodie.
  75. If you’ve ever paired Tang with breakfast and called it “space-age nutrition,” you might be a mid-century modern foodie.
  76. If your casserole toppings include potato chips or mini marshmallows, you might be a mid-century modern foodie.
  77. If your idea of fancy finger food is ham rolled around a pickle, you might be a mid-century modern foodie.
  78. If your kitchen timer looks like a spaceship, you might be a mid-century modern foodie.
  79. If you’ve ever made a “themed” gelatin mold for a holiday, you might be a mid-century modern foodie.
  80. If your fondue set gets more compliments than your wardrobe, you might be a mid-century modern foodie.
  81. If you’ve ever served punch in a bowl surrounded by a decorative ice ring, you might be a mid-century modern foodie.
  82. If you know what “Ritz Cracker Mock Apple Pie” is and you’re not even ashamed, you might be a mid-century modern foodie.
  83. If you’ve got a retro egg cooker and you’re not afraid to use it, you might be a mid-century modern foodie.
  84. If you think every party needs a cheese ball centerpiece, you might be a mid-century modern foodie.
  85. If your idea of dessert involves a Bundt cake and a lot of powdered sugar, you might be a mid-century modern foodie.
  86. If your favorite way to serve hot dogs involves crescent rolls and a toothpick, you might be a mid-century modern foodie.
  87. If your salad has more marshmallows and canned fruit than lettuce, you might be a mid-century modern foodie.
  88. If you’ve ever called meatloaf “a sophisticated entrée” and meant it, you might be a mid-century modern foodie.
  89. If your kitchen décor includes boomerang patterns and avocado green appliances, you might be a mid-century modern foodie.
  90. If you think any dish can be improved with a garnish of parsley and paprika, you might be a mid-century modern foodie.
  91. If you’ve ever decorated your dining table with a themed tablescape for a Jell-O party, you might be a mid-century modern foodie.
  92. If you’ve got matching casserole dishes in every pastel color, you might be a mid-century modern foodie.
  93. If you consider Spam a “multi-purpose protein,” you might be a mid-century modern foodie.
  94. If you’ve ever added canned pineapple to a ham and called it a masterpiece, you might be a mid-century modern foodie.
  95. If your cocktail parties come with a printed canapé menu, you might be a mid-century modern foodie.
  96. If your oven has a “Pie Crust Perfect” setting, and you actually use it, you might be a mid-century modern foodie.
  97. If your party punch recipe involves sherbet, 7-Up, and a lot of flair, you might be a mid-century modern foodie.
  98. If you’ve ever referred to canned cream of mushroom soup as a “kitchen essential,” you might be a mid-century modern foodie.
  99. If your idea of elegance is a chicken à la king served in a puff pastry shell, you might be a mid-century modern foodie.
  100. If you own a set of melon ballers in multiple sizes, you might be a mid-century modern foodie.
  101. If you’ve ever shaped a cheese spread into a holiday wreath, you might be a mid-century modern foodie.
  102. If you think no dinner party is complete without a relish tray, you might be a mid-century modern foodie.
  103. If your cookbook collection includes titles like The Joys of Jell-O and Cooking with Condensed Soup, you might be a mid-century modern foodie.
  104. If you’ve got a waffle iron that doubles as a conversation piece, you might be a mid-century modern foodie.
  105. If you’ve ever insisted on setting the table with a full set of mid-century modern flatware, you might be a mid-century modern foodie.
  106. If your hors d’oeuvres include Vienna sausages, olives, and those little plastic swords, you might be a mid-century modern foodie.
  107. If your idea of a fruit salad includes whipped topping and shredded coconut, you might be a mid-century modern foodie.
  108. If you’ve ever served a casserole and started a debate about the best topping—crushed chips, breadcrumbs, or cheese—you might be a mid-century modern foodie.
  109. If your cookbook defines “exotic” as “adding soy sauce to a casserole,” you might be a mid-century modern foodie.
  110. If you’ve ever carved a radish into a flower and thought, “This is art,” you might be a mid-century modern foodie.
  111. If you’ve ever arranged a buffet so symmetrical it could be featured in Better Homes and Gardens, you might be a mid-century modern foodie.
  112. If your ice cubes aren’t just square but also have maraschino cherries frozen inside, you might be a mid-century modern foodie.
  113. If you’ve ever argued over the proper way to layer a seven-layer salad, you might be a mid-century modern foodie.
  114. If your ideal appetizer platter includes celery sticks stuffed with cheese spread and paprika, you might be a mid-century modern foodie.
  115. If your spice rack has an entire row dedicated to “flavored salts,” you might be a mid-century modern foodie.
  116. If you’ve ever been personally offended by someone calling a tuna noodle casserole “basic,” you might be a mid-century modern foodie.
  117. If you’ve ever made a gelatin mold shaped like a lobster for a “seafood-inspired” dinner party, you might be a mid-century modern foodie.
  118. If your fondue pot has a designated spot on your mantle when it’s not in use, you might be a mid-century modern foodie.
  119. If you’ve ever eaten something just because it came in a Dixie cup, you might be a mid-century modern foodie.
  120. If you believe cocktail wieners and grape jelly are the foundation of fine dining, you might be a mid-century modern foodie.
  121. If you’ve ever described a casserole as “a masterpiece of layers,” you might be a mid-century modern foodie.
  122. If your party invitations specify “cocktails at 7 and hors d’oeuvres at 7:15,” you might be a mid-century modern foodie.
  123. If your collection of Pyrex has its own insurance policy, you might be a mid-century modern foodie.
  124. If your idea of table decor includes aluminum tumblers in every color of the rainbow, you might be a mid-century modern foodie.
  125. If you’ve ever put cocktail onions on a toothpick and felt fancy, you might be a mid-century modern foodie.
  126. If you insist on using a carving knife for everything from roast beef to a Jell-O mold, you might be a mid-century modern foodie.
  127. If your punch recipe requires both grenadine and ginger ale, you might be a mid-century modern foodie.
  128. If your dessert of choice is an icebox cake topped with Cool Whip and maraschino cherries, you might be a mid-century modern foodie.
  129. If your definition of exotic cuisine involves canned water chestnuts and chow mein noodles, you might be a mid-century modern foodie.
  130. If you think a toothpick umbrella can elevate any drink, you might be a mid-century modern foodie.
  131. If you’ve ever organized a neighborhood potluck with themed Jell-O salads, you might be a mid-century modern foodie.
  132. If your serving platter is shaped like a fish, a pineapple, or both, you might be a mid-century modern foodie.
  133. If you believe every party needs at least three dips and a loaf of rye bread, you might be a mid-century modern foodie.
  134. If you’ve ever called condensed milk “the secret ingredient,” you might be a mid-century modern foodie.
  135. If you believe every casserole is a blank canvas for creativity, you might be a mid-century modern foodie.
  136. If your fridge has more Jell-O molds than leftovers, you might be a mid-century modern foodie.
  137. If you’ve ever used canned fruit cocktail as the main ingredient in a “fancy dessert,” you might be a mid-century modern foodie.
  138. If you believe every dinner party should include a cheese log, you might be a mid-century modern foodie.
  139. If you’ve ever served a roast beef on a platter with parsley and called it “garnished,” you might be a mid-century modern foodie.
  140. If your version of “meal prep” includes folding ham around cream cheese and pickles, you might be a mid-century modern foodie.
  141. If you’ve got a set of pastel measuring cups that haven’t been used since 1959 but look great on display, you might be a mid-century modern foodie.
  142. If your idea of “fusion cuisine” is mixing French onion soup mix into sour cream for dip, you might be a mid-century modern foodie.
  143. If you’ve ever served a molded gelatin salad with tuna and called it “a balanced meal,” you might be a mid-century modern foodie.
  144. If your cocktails are named after space-age inventions, like “Sputnik Spritz,” you might be a mid-century modern foodie.
  145. If you own a cookbook entirely dedicated to “meatloaf variations,” you might be a mid-century modern foodie.
  146. If your dinner parties always start with a tray of Ritz crackers and a block of Velveeta, you might be a mid-century modern foodie.
  147. If you’ve ever insisted on calling a ham sandwich a “tea sandwich” just because it’s cut into triangles, you might be a mid-century modern foodie.
  148. If you’ve ever paired Vienna sausages with a glass of chilled rosé, you might be a mid-century modern foodie.
  149. If your favorite party game is seeing who can stack the most olives on a toothpick, you might be a mid-century modern foodie.
  150. If you believe “aspic artistry” should be an Olympic event, you might be a mid-century modern foodie.
  151. If your kitchen cabinets are full of vintage tins labeled “flour,” “sugar,” and “instant coffee,” you might be a mid-century modern foodie.
  152. If your best compliment was someone calling your pot roast “TV commercial perfect,” you might be a mid-century modern foodie.
  153. If you’ve ever sprinkled paprika on a deviled egg and called it your “signature touch,” you might be a mid-century modern foodie.
  154. If you think every casserole should come with a crunchy topping, you might be a mid-century modern foodie.
  155. If your best friend is your Lazy Susan, you might be a mid-century modern foodie.
  156. If you’ve ever served Spam Wellington to polite applause, you might be a mid-century modern foodie.
  157. If your oven mitts are embroidered with atomic starbursts, you might be a mid-century modern foodie.
  158. If you’ve got a punch bowl so big it doubles as a birdbath, you might be a mid-century modern foodie.
  159. If you’ve ever referred to powdered drink mix as a “technological breakthrough,” you might be a mid-century modern foodie.
  160. If you think any hors d’oeuvre tastes better when skewered with a plastic sword, you might be a mid-century modern foodie.
  161. If your dinnerware pattern is named after a spaceship, you might be a mid-century modern foodie.
  162. If you think the three main food groups are gelatin, mayonnaise, and canned meat, you might be a mid-century modern foodie.
  163. If you’ve ever paired cocktail franks with pineapple chunks and called it “international cuisine,” you might be a mid-century modern foodie.
  164. If your oven has a dedicated setting for casseroles, you might be a mid-century modern foodie.
  165. If your most prized possession is a complete set of vintage Pyrex, you might be a mid-century modern foodie.
  166. If you’ve ever used a bundt pan for both cake and tuna mousse, you might be a mid-century modern foodie.
  167. If your cocktail shaker is chrome, but your favorite drink is Tang, you might be a mid-century modern foodie.
  168. If you’ve got a collection of toothpicks with tassels, umbrellas, or both, you might be a mid-century modern foodie.
  169. If your go-to party snack is Ritz crackers topped with Cheez Whiz and bacon bits, you might be a mid-century modern foodie.
  170. If you’ve ever called condensed milk “the miracle ingredient,” you might be a mid-century modern foodie.
  171. If your idea of finger food is anything served on a Melamine tray, you might be a mid-century modern foodie.
  172. If your dining room table centerpiece is a rotating Lazy Susan, you might be a mid-century modern foodie.
  173. If your punch recipe requires at least two flavors of sherbet, you might be a mid-century modern foodie.
  174. If you’ve ever referred to a casserole as “high art,” you might be a mid-century modern foodie.
  175. If your deviled eggs are piped with such precision that people hesitate to eat them, you might be a mid-century modern foodie.
  176. If your favorite “fancy dinner” involves Salisbury steak with instant mashed potatoes, you might be a mid-century modern foodie.
  177. If your cookbook features an entire chapter on “how to layer gelatin,” you might be a mid-century modern foodie.
  178. If your snack of choice is celery stuffed with pimento cheese, you might be a mid-century modern foodie.
  179. If you’ve ever hosted a “Mad Men”-themed dinner party just to justify using your fondue pot, you might be a mid-century modern foodie.
  180. If you believe every cocktail should be served in a glass rimmed with sugar or salt, you might be a mid-century modern foodie.
  181. If you’ve ever built an entire menu around the flavors of canned soup, you might be a mid-century modern foodie.
  182. If your waffle maker is older than your car and still works perfectly, you might be a mid-century modern foodie.
  183. If your party platter includes pineapple cheese balls and Spam sliders, you might be a mid-century modern foodie.
  184. If your dessert recipe calls for both Cool Whip and instant pudding mix, you might be a mid-century modern foodie.
  185. If you’ve ever dressed up a gelatin mold with edible flowers and felt like Martha Stewart, you might be a mid-century modern foodie.
Click Here

Mid-Century Modern Jokes

Why did the Jell-O cross the road?

To wobble to the other side!

Why don't mid-century chefs play hide and seek?

Because good luck hiding a meatloaf!

What did the casserole say to the fridge?

Chill out, I'm covered!

Why was the TV dinner always invited to parties?

Because it was the life of the microwave!

How do you make a retro salad laugh?

Add a little dressing!

Why did the housewife bring a ladder to the kitchen?

To reach new heights in cooking!

What do you call a mid-century modern chef's favorite song?

Jelly Roll Rock!

Why did the bread go to art school?

To become a toastmaster!

What’s a mid-century cook’s favorite exercise?

The casserole curl!

Explore Our Retro Culinary Delights

Iconic Mid-Century Modern Dishes and Dining Setups

What Our Visitors Are Saying

★★★★★

“The jokes were as delightful as the deviled eggs! A perfect blend of humor and nostalgia.”

Samantha Retro

Mid-Century Enthusiast

★★★★★

“Spam and Jam made me laugh and crave more of those classic casseroles. A must-visit for any foodie!”

John Vintage

Foodie and Humorist

Stay Updated with Spam and Jam

Join our newsletter for a taste of retro humor and updates on all things mid-century modern food. Don’t miss out on the fun!

Share Your Retro Foodie Fun!

Got a hilarious mid-century modern foodie joke or a quirky culinary experience? We want to hear it! Join the Spam and Jam community and share your stories with fellow retro food enthusiasts. Let’s keep the laughter and nostalgia alive!

Submit Your Joke