By Joseph Temple

Fifty years ago this April, millions of people came from across the globe to Flushing Meadows Park in Queens, NY for the experience of a lifetime.  Surrounded by Space-age domed theaters, roaring fountains and multi-colored cubed lighting, the 1964/65 World’s Fair came to symbolize both the optimism and innocence of a pre-Vietnam, pre-Watergate America where anything seemed possible.

And of course, who can forget the food!  Undoubtedly, the sweet aroma of the now famous Bel-Gem (later Belgian) waffles drew millions to the concessions. That’s because for just ninety-nine cents you could devour a thick and delicious waffle topped with juicy strawberries and billowy whipped cream.   Five decades later, this dessert alongside the 900,000-pound steel centerpiece known as the Unisphere are perhaps the fair’s two most recognizable legacies still with us to this day.

But what about all the other dishes served over this two-year period?  What impact did this expo have on the food and drink we serve in 2014?  The answer is quite a bit, but surprisingly, it was mostly by accident.

While most historians view the 1964/65 World’s Fair as a culturally significant event, it is also seen a monumental economic disaster.  With rules clearly stating that a country could host only one exposition in a ten-year period (Seattle hosted the 1962 World’s Fair), New York City planners went ahead without approval from the Bureau of International Expositions (BIE) – the governing body that sanctioned all world’s fairs.  Adding fuel to the fire, a slight by Robert Moses, one of the expo’s key architects against the BIE resulted in them asking all member-nations not to share in the festivities.

The resulting boycott by Canada, Australia, the Soviet Union and most of Europe sent organizers scrambling to find replacement attractions.  Additional problems of cost over-runs and financial mismanagement plagued organizers throughout the fair’s run, including the cancellation of an 86,000 square foot World of Food Pavilion only one month before the fair’s start.

Without this central location to purchase food and losing the participation from most major countries, smaller and more exotic nations that would have been overshadowed by France, Germany and Italy took center-stage.  And with the nearby restaurants fleecing tourists with over-priced meals, the resulting backlash led many fair goers to seek out cheaper – and as a result, more international alternatives offered by these exotic pavilions.

The final product turned out to be a far more diverse expo than anyone could have probably envisioned.  In his book The End of Innocence: The 1964/1965 New York World’s Fair Lawrence Samuel writes, “Of the 110 or so eating places at the Fair on opening day, 61 were in the International Area, creating an astounding multicultural buffet for the more adventurous fairgoer.”

For starters, the Spanish Pavilion offered its guests a drink that most Americans had never seen before: Sangria.  With its dark red color and refreshing taste, this fruity wine drink has now become a staple for backyard barbecues and summer parties across the United States.

Traveling from the rocks of Gibraltar to the Far East, Asian food also went mainstream after Middle America fell in love with it at the fair.  Most memorably, at the Chun King Inn, diners enjoyed an entire Chinese buffet, which included a beverage of their choice for just ninety-nine cents.  And if you wanted to cross over the Sea of Japan, beautiful kimono-clad waitresses were there to serve up the exotic dish known as sushi at the Japanese Pavilion.

Of course, for the meat and potatoes crowd afraid to fully bridge the cultural divide, a series of faux-ethnic foods were also made available.  The most popular of these dishes was a sort-of Asian Big Mac, consisting of a double-decker hamburger, cheese, lettuce, bean sprouts and a special sauce, known as the “Hong Kong Burger.”

And so the fair’s culinary legacy became a mix between the familiar and the unfamiliar.  For every hamburger sold at the Brass Rail, you could also try some authentic smoked reindeer from Sweden.  The person eating French fries could be seen next to someone trying Indian tandoori or a Lebanese falafel.  Like the fair’s popular “It’s a Small World” ride, many experienced a small taste of different cultures for the first time at an expo whose motto was “Peace through Understanding.”  Of course, with this new understanding came a plethora of new foods, many of which are now embedded in the palates of millions of Americans.

Were you or anybody you know at the World’s Fair during those two years?  Then tell us about your experiences by posting a comment below!

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RIA Novosti archive, image #850809 / Vladimir Vyatkin / CC-BY-SA 3.0 [CC BY-SA 3.0], via Wikimedia Commons

By Joseph Temple

In the city of Odessa, tourists from around the globe arrive every year to enjoy its scenic beaches, an architecturally stunning opera house, and the Potemkin Steps, which take them directly from the city center to the beautiful shores of the Black Sea.  Rebuilt by Catherine the Great in the late eighteenth century, it has all the charms of Old Europe.  And of course, what would a visit to this coastal city be without having a glass of its famous sparkling wine.

As the largest wine-producing region in Ukraine, Odessa – like other areas in the Crimean Peninsula – benefits from a continental climate where its winters are moderated by the seas, making it an ideal spot to harvest grapes.   In fact, from its southern shores to the Carpathian Mountains, Ukrainians have been making wine since fourth century B.C.  Growing many varieties that include Rkatsiteli, Muscat, Aligoté and Riesling, perhaps the greatest structure honoring the country’s wine heritage is the Massandra estate.  Built by Czar Nicholas II in the late nineteenth century, this winery was renowned for producing some of the world’s best vintages by using the most modern operations of its time.

But even with this rich history, it is an industry that was almost wiped out nearly three decades ago.  Similar to how American wine barely survived the man-made disaster known as prohibition, Ukrainian wine also fell victim to deeply flawed social engineering.

The Massandra Winery.  Located in the Crimea, it was built under the orders of
Czar Nicholas II so he could enjoy the finest wines at his nearby castle on the Black Sea.

The story begins in May of 1985, two months after Mikhail Gorbachev assumed power of a declining Soviet Union.  Times were hard and the streets of Moscow were being overrun with alcoholism.  Running on a slogan that called for a “sober population,” Gorbachev tried to combat this epidemic by legislating morality.

And in true Communist fashion, extreme price fixing took place in order to make it financially impossible for the average citizen to drink.  By September of 1985, a bottle of sparkling wine increased by fifteen percent, while vodka and brandy shot up a staggering thirty percent.

Not confined to tackling just the demand, Gorbachev also went directly after the supply.  Seeing wine as a prime source of alcoholism, orders were given to not only reduce the output from Soviet wineries but to physically rip out the vines that produced this drink.  For nearly three years, field after field was systematically eliminated, reducing the total acreage by an entire third.

A Soviet poster during the Gorbachev led anti-alcohol campaign of the mid 1980s.

As author Brian Sommers writes, “in communist societies, wine producers are pretty low on the pecking order because they produce consumer goods that are associated with wealth.  For a time during the Gorbachev era, wine and all other alcohols were considered a societal evil.”

And nowhere was this new reality felt more than across Ukraine.  In 1985, along with other republics, the Soviet Union was the world’s third biggest producer of wine, behind only Italy and France.  One year later, nearly 800 square kilometers (almost half) of Ukrainian vineyards were wiped out as part of an edict that accomplished little in the long run.

Gorbachev’s policy played out almost the exact same way it did in the United States during the 1920s and early 1930s.  While alcohol-related crimes did indeed drop during this crackdown, many Soviet citizens went underground to satisfy their thirsts.  As home brewing and wine making exploded, the loss of taxable revenue took its toll on the economy.  Reformer Nikolay Shmelev observed in 1988 : “By giving away revenue to the bootlegger, the government in the last two years has sharply increased its budgetary imbalance.”

Nearly thirty years later in the vineyards of Ukraine, the ripple effects of its Soviet past are still being felt to this day.  Although production is at almost 400,000 tons of grapes annually, productivity is as low as 6.6 tons an acre.  Unable to keep up with their own domestic consumption, Ukraine must import wine from other countries just to meet the basic demand. However, there is a renewed hope that with increased access to western markets and investors, Ukrainian wines will experience a renaissance with its bottles being sold across North America and western Europe.

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By Joseph Temple

Wine and Minnesota.  Two words that few people living outside the North Star State would put in the same sentence.  With temperatures dipping to well below zero during the winter months, the land of ten thousand lakes appears to be an odd place for winemaking.  And yet, the state is one of America’s fastest growing regions for viticulture, with its wineries and vineyards producing over 90,000 gallons in 2009.

So how could a region synonymous with Vikings and frigid weather produce such quality wine usually associated with a lush Mediterranean climate?  The answer: working alongside state vintners, scientists at the University of Minnesota have created a series of grape varieties that are able to withstand harsh winters while producing truly exceptional wines.

Some of these include:

Marquette – descending from pinot noir grapes and offering tannins that most of the region’s grapes cannot, this is a dry red wine with a complex, spicy and fruity finish;

Frontenac Gris – similar to Riesling, this white wine has traces of honey crisp apple and tropical/citrus fruit flavors;

La Crescent – a sweet wine perfect for dessert, its intense apricot, citrus and pineapple aromas make it one of U of M’s best creations.

With two branches in Minneapolis/St. Paul and Rochester, the International Wine & Food Society is proud to be active in the region.  So please share your thoughts and experiences of Minnesota wine in the comments section.

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1.  No Colognes or Perfumes A vital aspect to any successful tasting is the ability to use your nose.  Smelling the wine’s aromas before you take that first sip enhances the entire experience.  So tell your guests not to put on any strong colognes, after shaves or perfumes which can disguise their sense of smell.

2.  No Smoking In this day and age, it should be a given.  However, for many smokers, wine and cigarettes are like peanut butter and jelly – they just go together.  But for the sake of other guests, make sure your tasting is done in a non-smoking environment.  Like perfumes and colognes, the smell of smoke will hinder the whole tasting experience.

3. The color white is your best friend Another key element for any successful tasting is the ability to judge the color of your wine.  So if the backdrop or tablecloth in the room contains multiple or dark colors, this task is now much more difficult.  Therefore, if possible, choose a room with light colored walls for your tasting and make sure the tablecloths are white.

4. Make it a blind tasting For your party, you don’t want anyone’s bias towards a particular wine to affect the outcome.  And since many bottles have both good and bad reputations, a blind tasting eliminates any subjective influencing while enhancing the suspense of the entire night when finally, the wines everyone has been judging are  revealed.  To do this, disguise the bottles by placing them in brown paper bags or by wrapping shelf paper around each bottle.  Then use a maker or pencil to identify each wine as either “A, B, C…” or “1, 2, 3 …”

5. Have scorecards and pencils for each guest In order to see which wines end up on top, provide each guest with a score card or sheet and a pencil so they can assign their ratings.  If you want the scorecard to be geared towards beginners, download and print off one like this.  For more challenging cards, where the people at your tasting are judging a wine’s clarity, color, etc.., try using this or a similar card.

6. Provide a glass of water to each guest and spittoons Tasting so many wines in such a short period of time without rinsing can play games with your palate.  So give your guests a chance to cleanse their mouths with either a glass of water or a spittoon (or something they can spit the wine out into if they choose).

7. Compare “like with like” To provide your palate with the best training, find a common link by trying what’s called a thematic tasting.  For example, choose one grape variety from different regions or the same type of wine but from different producers or the same wine across an array of vintages.

8. If you want to taste many wines, follow this order: White before Red Dry before sweet Light Body before Full Body Young before Old

9. Choosing the right glassware In addition to being clear and colorless, a tasting glass should have a generous rounded bowl, a sufficient stem with which to hold the glass and be spotlessly clean.

10. Be responsible As the host, its your job that everyone who attends your wine tasting arrives home safely.  So make sure that nobody who plans on getting behind the wheel has too much to drink.

Did we miss anything?  Comment below if you have any other suggestions or share your wine tasting experiences.