this post was submitted on 07 Jun 2025
38 points (100.0% liked)
food
22601 readers
62 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I’ve thought about that off and on for a while. Same with Jello. I think it mostly just coincides with the rise of mass factory food production. Mass chicken farms produce tons of short shelf life eggs that can get easily made into shelf stable mayo. And mayo is part of the pantheon of “things that are difficult to make at home, but I can buy a mass produced version cheaply at the store.” Then aggressive marketing on the parts of Hellman’s and Best Food’s. Probably something to do with refrigerated trucking being more common as well and the general trend towards those “quick and easy for the housewife” recipes.
I think mayo is inevitably american