Whether we like to admit it or not, the wealthy class always enjoys the best and most advanced food of their time, or the most "fashionable" food.

If you want to explore the food trends of an era, you can look at the tables of the rich.

Today we will take a look at the United States, which has the largest number of rich people, and see what the rich people have eaten throughout history!

1900s: Chicken pudding, exotic meats like reindeer and bear, ice cream desserts

In the early 1900s, the American diet was primarily meat-based, and exotic meats like reindeer and bear were popular in trendy restaurants of the time.

Chicken pudding is a chicken-filled pastry that has been a part of American dinner tables since the 18th century.

By the 1900s, sugar was already widespread, with the average American consuming around 60 pounds per year. One of the most popular desserts in New York City restaurants was bombe, a layered dessert with ice cream as the main ingredient.

1910s: Roast beef with Franconia potatoes, oysters, and strawberry sponge cake

In the 1910s, oysters were very popular in the United States, and this trend became part of American food culture.

At the beginning of the 20th century, oysters cost half the price of beef and could be eaten raw, stewed, or grilled, making them a common dish for breakfast, lunch, or dinner.

Many restaurants specializing in oysters remained open, as did dedicated oyster bars, but rising oyster prices and the closure of oyster bars during Prohibition put a damper on the craze by the 1920s.

Another popular dinner item is roast beef with Franconia potatoes.

Dinner usually ends with a strawberry sponge cake.

1920s: Chicken rice, stuffed mushrooms, Caesar salad, pineapple upside-down cake

The 1920s was the Prohibition era in the United States, and those who enjoyed a drink had to frequent speakeasies.

To avoid trouble, these underground bars prepare a lot of snacks for their guests, one of the most popular snacks is stuffed mushrooms.

At that time, there was a restaurant called "Caesar's House" that Hollywood people often went to.

At a party one day in 1924, owner Caesar Cardini used limited ingredients to create the classic Caesar salad. The salad was a huge hit that night and quickly became a national favorite.

Other popular dishes of the 1920s included chicken with rice and pineapple upside-down cake.

1930s: Lobster, capon, fried potatoes

The 1930s was the Great Depression in the United States. Most Americans suffered losses, but the rich were already living a luxurious life.

Since the 1880s, lobster has become increasingly popular in the United States, but its high price makes it out of reach for most Americans, making it a delicacy reserved for the wealthy.

Chicken dishes are also popular, especially capons, which are castrated and fattened broiler chickens. Roasted capons are a favorite among the wealthy.

There are also fried potatoes, which are small potatoes fried to a crispy skin and are usually eaten as a side dish.

1940s: Oxtail soup, Hawaiian delicacies like coconut shrimp and grilled chicken

In 1940, inventor Irving Nexon patented the world's first electric slow cooker.

Inspired by a traditional Jewish Sabbath dish, he invented the pot, which can be used for stews or soups.

It was during World War II, and the United States implemented a rationing system, but the rich still found ways to get the food they wanted.

Despite the huge gap between rich and poor, everyone loves oxtail soup cooked in a slow cooker.

After World War II, many American soldiers stationed in the Pacific returned home and brought back Hawaiian and Polynesian foods, which became fashionable among wealthy families.

Granted, the dishes are often not authentic, but some of the main courses, like coconut shrimp and grilled chicken, still satisfy many stomachs.

1950s: Turkey and stuffing, tuna noodle casserole, lima beans, jelly, and cream

By the 1950s, the U.S. highway system was built, making food transportation more convenient.

As a result, processed, packaged, and frozen foods have become increasingly popular. These foods are convenient to prepare, so many families include them as part of their daily diet.

One of the most popular recipes of the time was tuna noodle casserole, which consisted of broth, canned tuna, peas, potatoes, and noodles cooked together in a casserole.

Jelly was also popular in packaged foods, and there was even celery-flavored jelly, but it was more often served as a cold dessert with whipped cream and fruit.

Canned lima beans are a common vegetable choice.

Roast turkey with stuffing is always associated with Thanksgiving, but it was also a popular dinner item at the time.

Thanks to the rise of television, Americans of all classes like to watch their favorite shows while eating, and fast food that is quick to cook is an ideal choice.

1960s: Beef stew in red wine, fudge cake

Chef Julia Child became a viral sensation in the 1960s with the publication of her 1961 book, The Art of French Cooking, and her subsequent appearance on the hit television show, The French Chef.

Julia Child's popularity at the time was not only due to herself, but also to the fact that First Lady Jacqueline Kennedy hired French chef René Wilden as the executive chef of the White House.

Julia Child's signature dish is beef stew in red wine, which is also a classic French dish.

When it comes to desserts, French chocolate fudge cake is also popular among Americans.

1970s: Cheese fondue, carrot cake, roast farm duck

The 1960s counterculture also influenced American cuisine.

After the hippie movement, many Americans began incorporating more experimental and nutritionally-inspired foods into their diets.

Among the so-called "hippie food," highlights include vegan options, granola bars, and carrot cake.

Carrot cake also became the most popular dessert of that decade.

As new immigrants from Europe and Asia arrived, more international influences were added to American cuisine. Swiss cheese fondue was introduced to the United States at the 1964 World's Fair.

By the 1970s, cheese fondue had become a popular dish at banquets. Americans not only liked traditional cheese fondue, but also invented chocolate dessert fondue.

Some California chefs are promoting the importance of fresh, local ingredients. Chef Alice Waters serves roast duck from farm-raised duck at her Berkeley restaurant, showcasing its superiority over frozen duck.

Later, more and more chefs began to imitate Alice Waters, and the so-called "farm to table" concept became more and more popular.

1980s: Homemade tri-tip sandwiches, pasta salad, cheesecake

The rise of California cuisine continued until the 1980s, when Santa Maria barbecue became popular throughout the United States.

The Santa Maria grill method makes the tri-tip meat tender and juicy, perfect for sandwiches with lettuce.

American chefs and consumers continued to explore healthier eating habits. More and more Americans were ditching French fries for pasta salad, a dish that The New York Times declared popular in 1982, featuring a mixture of pasta and vegetables.

Back in 1978, David Overton opened the Cheesecake Factory restaurant in Beverly Hills. The restaurant was an instant hit and popped up all over the United States in the late 1980s.

That’s why cheesecake became the most popular dessert of the decade.

1990s: International food

By the 1990s, immigration surged, especially from Spain.

With this craze, many tapas and other delicacies have appeared in the United States.

A Spanish condiment called "Tex-Mex" was particularly popular in the 1990s.

In addition, Mediterranean cuisine and Japanese sushi are also very popular and are welcomed by many Americans.

2000s: Molecular gastronomy, kale

Food experimentation reached a new peak in the 2000s with the rise of molecular gastronomy.

This fusion of science and culinary art was complex and extravagant, and the exotic new cuisine it created caught the attention of the wealthy.

Molecular gastronomy, which transforms traditional foods into novel concoctions like apple cider spheres and garlic foam, continued to gain popularity until the mid-2010s, when its popularity waned.

As fashion trends shift to health, kale is replacing more traditional vegetables in restaurants across the United States.

This nutritious green vegetable is also often found in quinoa and rice combinations, and it has become a staple of trendy American takeout.

2010s: Avocados and fusion cuisine without borders

In the 2010s, Americans continued to focus on healthy foods, and this time they focused mainly on avocados.

The fruit's popularity has exploded, with avocado consumption tripling between the early 2000s and the mid-2010s alone.

The versatile avocado makes it a great choice for breakfast, lunch, and dinner, and can be found in everything from baby food to healthy salads.

In trendy restaurants and food trucks, rich fusion cuisine without borders remains the soul.

One of the most popular types is Korean-Mexican fusion food, exemplified by Korean BBQ tacos.

The above is the dietary changes of wealthy Americans over the past 100 years.

What do you think will be the food trend in the 2020s?