Among the classic tastes: bread sauce, Nuits St Georges Les Perdrix 1962, Worcestershire sauce, Toblerone and Bovril.
I grew up in the Fifties and Sixties and remember how unpleasant all kinds of food could be then.
Growing up, I loved looking at the photos in my mother's old Betty Crocker cookbook: the chocolate cakes, the cookie house, even the cheese balls and fondues.
When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.
My mum, a strange creature from the time when pickles on toothpicks were still the height of sophistication.
Mashed potatoes with stuff in it? That's '90s.
I try to hit all the places Guy Fieri visits in every city I go to. It's, like, something a 60-year-old would do.
I love to visit the comic shops, and I don't want to call myself a 'foodie,' because that word is just stupid, but I love diner food, and I'm a hardcore fan of 'Diners, Drive-Ins and Dives.'
A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish and cucumber scales, but this also adds freshness and acidity.
Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.
