On Aspic

Dixxx said...
"Dear Blob,What ever happened to aspic? This once tasty and optically intriguing dish seems to have disappeared from North American dining tables as of late. I would have thought it would have enjoyed some sort of retro-chic comeback surge, like swing dancing or anti-Semitism. There is nothing like coming home from the Good Lord’s Sunday service to enjoy some good old-fashioned gelatin based fare."

Once again thanks to Dixxx for an excellent and thought provoking question. Many of my younger readers hear the word aspic and most likely imagine a proctological instrument, perhaps used in fecal disimpaction. Little do they realize that aspic was a food that made a statement. Serving it was a good as saying to your guests; "I'm a WASP (or an aspiring one), I come from old money, and you can go #!#$% yourself!" The unctuous, gelatin-like substance provided a glossy sheen and savory flavor to any food but in the late 70's the arrival of hummus, salsa, and spinach dip served in a hollowed out loaf of bread proved to be its demise as a party favorite.

Aspic is essentially a flavored colloidal suspension made from the rendered flesh and bones of animals. It can be used to coat and protect a delicate salmon mousse or be molded into an attractive olive loaf as depicted above in an ad from LOOK Magazine (circa 1961).

Interesting that you should bring up anti-semitism (which, if I may be so bold as to correct you, has never waned in popularity) because of a fascinating historical tie in. It seems that in medieval Hungary a Jew was chosen annually and at random, coated in aspic, and paraded through town dressed as St. Istvan, the patron saint of viscosity. This then is the derivation of the expression "Let's coat that Jew in aspic."

I hope this has answered your question. For more info you can write the Aspic Marketing Council or log on to AspicLovers.com