Over the past 20 years, we’ve seen increased availability of whole grain products on grocery shelves and growth in consumer awareness for heritage whole grains. This has reversed the trend of the 20th century, which saw a decrease in American whole grain consumption from their historical role as staple foods after modern milling techniques were invented in the late 1800s. However, even as whole grain consumption decreased, gourmands through the years have always appreciated whole grains for the complex and flavorful profile they add to recipes. We turned to the cookbook archives of classic 20th century cookbooks for some delicious old-school whole grain recipes, showcasing whole grains’ versatility before their recent resurgence in popularity. 

The Vegetarian Epicure, 1972
This legendary vegetarian cookbook by Anna Thomas helped fuel the growing vegetarian movement of the 1970s, in which whole grains have always played a central role. 

From Julia Child’s Kitchen, 1975
The famed television chef’s philosophy in this cookbook is less about recipes (though there are plenty included), and more about her approach to ingredients. Below, she delightfully refers to brown rice as “the real raw untreated kind” to discuss how she would approach including it as the centerpiece in a salad.

From the Monastery Kitchen, 1976
This classic cookbook compiles recipes from monastic communities across the United States, with simple, healthful recipes that often feature whole grains. 

Do you have a favorite classic cookbook? Look for a whole grain recipe and give it a try! 
(Vik)

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