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Tofurky, Bac-Os, Cool Whip, movie popcorn "topping" - the list of fake foods goes on and on. But why do people feel the need to create substitutes for widely available foodstuffs? There are a number of reasons, says the Chicago Tribune, in an article on the history of fake food. Money is one reason - hydrogenated soybean oil is cheaper than butter as a popcorn topping. Shelf life is another: Cool Whip and Cremora stay good a lot longer than fresh cream. Tofurky, soy dogs and Fakin' bacon serve the vegetarian market. Ritz Cracker mock apple pie and fake oysters made from corn were American frontier settlers answers to the lack of apples and oysters along the road.
But what accounts for "mock cox comb" or a faux standing roast made from Canadian sausages? The answers may be lost to history.
