Bring the cuisine of the 1964-65 New York World's Fair to your dinner table for all to enjoy!


Today, we take our local Chinese, Indian, or Greek restaurants for granted... but in the 1950s and 1960s, the most exotic form of food in a majority of suburban communities was a pizza.  Unless your family lived in your city's "Chinatown" or "Little Italy", your local restaurant menu options were normally limited to "American standards" like roast beef, chicken soup, meatloaf, hot dogs, or hamburgers.

Dinners at home were also limited to those same "regulars".  You weren't likely to see Malaysian Chicken Satay, African Moamba, or Moroccan Tagine on your table when you sat down to eat.  Most families had little to no concept of what food from other countries was like... unless your mother had a copy of your great-grandmother's recipe from "the homeland"... and those recipes were usually reserved for rare or special occasions.

Restaurants and stands at the 1964/1965 New York World's Fair introduced authentic international dishes to a country which suffered from a very limited menu of dinner options.  Visitors to the Fair could dine on authentic Swiss Fondue, Indian Curry, or Greek Arni Kapama in an authentic environment and while being served by representatives of those nations.  

After the Fair ended, many of the people who came over to represent those countries stayed and opened up businesses in the United States.  Many of those businesses were restaurants, which served as an initial foothold in the United States for the expansion of the cuisines previously served at the Fair.  Since then, international foods have grown in popularity across the United States and are now enjoyed in most communities.  Just think of how easy it is to place a take-out order at your local Indian or Chinese restaurant!

Some of the restaurants at the Fair, hoping to share their country's culture and wonders (or in the case of Sponsors, their product), published a limited selection of their recipes in various books and free guides during the two seasons of the Fair.  

Some of these recipes are now available here for your culinary enjoyment.



The recipes provided here free of charge are from many different sources.  Most are from out-of-print souvenir books or free recipe cards and pamphlets given out during the Fair.  The goal is to provide access to the amazing dishes actually offered at the Fair and ensure that those wishing to bring a bit of the culinary past back to life have the ability to do so.

If you have a recipe from a location at the 1964/1965 New York World's Fair and would like to have it considered for inclusion in this free online recipe collection, please submit it using the 'contact' information provided on the Welcome page.  In order to be considered, the recipe must be documented as having been authentic to the Fair (i.e. please include some type of proof the specific recipe was actually served at the Fair) or from a first-hand account of the recipe (i.e. a World's Fair chef who created/cooked the dish at the Fair).




TIKITACKETT.INFO/WORLDSFAIR is an unofficial New York World's Fair 1964/65 fan site and is in no way affiliated with any single organization or group representing the Fair's legacy.
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Peace Through Understanding
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