If nothing else, the two editions of the Margaret Fulton Cookbook are a lesson in how food photography has changed over the years. The theme of yesteryear seems to be very much “more is more” with multiple items on a page, whereas now we are far more minimalist with a much cleaner page.
Margaret’s words of wisdom on hors d’œuvre and canapes from 1977 seem to support the modern view:
“Hors d’œuvre and canapés are served with drinks before dinner (to give you an appetite). They should be light, piquant and small, never larger than bite-size. Attempting too many varieties has been the downfall of many a hostess and death to the meal that follows”
Having said that, this is one of the few pages in where the 1977 version is my favorite. Maybe it’s my love of fingerfood but give me the loaded page from 1977 (below) rather than the restrained simplicity of the modern photo (above) any day!
I truly believe that when it comes to fingerfood more is more….I could scoff the lot on this page…except for maybe the green triangles in the bottom right corner. I don’t know what they are nor do I want to. But the rest…gimme, gimme, gimme…
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2 Comments on The Margaret Fulton Cookbook 2- The First Course
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I’m loving this series! I’m also of the more is more school. Especially when it comes to deviled eggs. I hope your trip is going splendidly.
Thanks so much Heather! The trip was fab! I’ll post something about it as soon as I get over the fog of jetlag and the horrendous cold I have. xx