Expo 67 Department Store Display

The image above is a rare shot of an Expo 67 promotional display at the now-defunct Denholm & McKay store in Worcester, Massachusetts.

Such displays would have been commissioned by the public relations department for Expo 67, to drum up enthusiasm for the upcoming fair.

Check out the ultra-sexy Expo 67 hostess cardboard cutout, below! That, too, was meant to drum up, er... enthusiasm.

images: (top) flickr.com
(bottom) montage by author

The U.S. Pavilion at Night

Check out these ultra-fabulous night shots of the U.S. Pavilion at Expo 67:

A stunning view of the edge of one of the exhibit platforms.

Huge paintings by well-known American artists adorned the dome's interior.

Destination Moon, the pavilion's much-hyped space exhibit.

Life-sized models of satellites and rockets hung on enormous parachutes.

The Minirail, as it entered the dome.

The dark spots were actually retractable screens, used for climate control.

photos: Bill Dutfield, via expo67.ncf.ca

Fondue and Tabletop Cooking, 1970

Better Homes and Gardens magazine was first published in 1922 by Edwin Meredith, founder of the Meredith Corporation.

Originally called Fruit, Garden and Home, the magazine was renamed Better Homes and Gardens in 1924. By 1930, eager to capitalize on the success of the magazine, Meredith published the Better Homes and Gardens Cook Book. Magazine subscribers received complimentary copies of the first edition, and book sales grew rapidly.

By the mid-20th century, Better Homes and Gardens had established itself as a leading authority on home economics and gardening, with a plethora of specialized books and cookbooks, spun off from the original magazine.

This 1970 edition of Fondue and Tabletop Cooking put together "the most widely acclaimed fondues, from appetizers through desserts", promising that the reader would become "an effervescent, day-by-day fondue hostess."

Warm appetizers: Cheese-Bean, Sausage-Avocado and Shrimp dips.

An intriguing introduction:

"Fondues give menus seemingly new and exciting twists, yet the idea originated long ago. Out of a fervent desire to utilize hardened cheese and bread, the Swiss concocted a mouth watering cheese-wine mixture. The cheese was melted in wine, and the bread cubes were dunked in the mixture. The name 'fondue' came from the French word 'fondre' which means 'to melt'."

Fish and Seafood Fondue, featuring Salmon, Shrimp and Lobster.

Meat magic:

"'Beef Fondue' consists of beef cubes cooked in hot oil and then dipped in a zesty sauce. Similar fondues substitute other meat, fish, or seafood for beef.

"Dinner is easy on the hostess when the main dish is meat, fish or seafood fondue. The hostess sets the table, and the guests do the rest themselves. It's instant fun for everyone."

Mexi-Meatball fondue... ¡Ay, caramba!

Fondue Fiesta fun:

"Mexican food and music go hand-in-hand, so combine the two with colorful south-of-the-border decorations for a wildly enthusiastic dinner. To an accompaniment of recorded trumpets, guitars, maracas and castanets, serve a snappy 'Mexi-Meatball Fondue', soft tortillas and hot 'Mexican Chocolate'."

Fondue Italiano, served at a gay after-ski party. Look how happy everyone is!

After-ski amusement:

"Br-r-r-r, it's cold outside - so build a roaring blaze in the fireplace, bring on the fondue, and start swapping skiing tales. If you're not in ski country, plan this "warm up" party to follow some other winter activity."

Modern, portable appliances, used for tabletop cooking.

Tabletop truths:

"The myriad of smartly-styled appliances for tabletop cooking gives the modern homemaker another approach to dining. Some provide sufficient heat to cook table-side; others simply keep foods at serving temperature."

An electric skillet is used to cook vegetables and shrimp Tempura-style.

Tempura talk:

"Add a far-eastern flavor to dining with Japanese Tempura - batter dipped shrimp and vegetables deep-fat fried in an electric skillet."

Decorating directives:

"Guests will enjoy dining at a low table accompanied with plenty of soft floor pillows. Arrange a black or brightly colord lacquered tray at each place setting - they need not match - or, use bamboo placemeats. Chopsticks add authenticity, although it is wise to furnish knives, forks, and spoons. Provide small cups for warm 'sake' (rice wine)."

Waffles served with apple, pecan or coconut-orange peel toppings.

Waffle wisdom:

"Start the day with piping hot wafles for breakfast or wind it up with an ice cream-topped waffle dessert after the theatre. In between are occasions for sophisticated waffle entrées served with cheese, meat or seafood sauce."

The chafing dish, demystified.

Chafing dish chat:

"Ever dream of being a star? Even if your stage aspirations have long been forgotten, dust the cobwebs off that dream. Make your debut at your next dinner party by cooking at the table using a chafing dish. Chafing dish cookery not only caters to the showmanship in all of us, it also enables the hostess to spend her time with guests. They become the supporting players."

Wow, who knew that a chafing dish could do all that...?

Lemon Crêpes, drizzled with Royal Grape Sauce, and warmed in a chafing dish.

Mini Pastries au Fondue

Do-it-yourself dessert:

"Guests spear and cook surprise filled pastries. Easy to make, squares of refrigerated crescent-roll dough are sealed around bite-size pieces of fruit or candy."

And, yes, they're fried in oil...!

images: personal collection

Groovy Turcot!

I just love this ultra-groovy interpretation of the Turcot Interchange, by local artist Henry Buszard...

Expo 67 in One Day

Only one day to visit Expo 67...? No problem!

From Expo Inside Out, a no-nonsense guide to seeing the best of Expo, in just one day:

"Take the Metro to Sainte-Hélène, arriving at 9:30am. Go immediately to the United States pavilion (you can't miss it); and get in line for the film (which includes the tour). Allow two hours, which means you should be out before 11:30.

Get in line for the U.S. pavilion first thing in the morning.

"You won't have to wait in line long if you lunch early. Try the restaurant in one of the following pavilions (all a short walk from the U.S.): Scandinavia, Austria, Switzerland, Japan. With care and luck, you will eat well for 5$ each. We'll allow you until 1pm to eat.

"An hour is plenty to take in Japan and will even give you some time to rest in its garden.

Take the time to rest in Japan's garden.

"By 2:30 you should have found your way to the theme pavilion, 'Man the Explorer'. See 'Man and the Polar Regions' and 'Man, his Planet and Space'. By 4:30, you should be out.

"Walk back towards the United States, and turn right at Cosmos Walk, the pedestrian bridge across Le Moyne Channel. (If you're tired, take a Pedicab for about 1$).

Cross Cosmos Walk, the pedestrian bridge...

... or take a Pedicab if you're tired.

"Take a good look at the U.S.S.R., but don't go in. Cross Île-Notre-Dame and turn right again, past Mexico and India to Barbados-Guyana, where we suggest you stop and have a drink (our recommendation: BIM BAM BOOM), to the accompaniment of a calypso group and macaws.

Have a drink at the Barbados-Guyana pavilion.

"By 6:00pm, you should be ready for supper in Canada's 'Tundra' restaurant, which is two buildings past the teepee of the Indians of Canada (allow 15$ for two.)

Have dinner at Canada's Tundra restaurant.

"Try not to miss the last showing of 'A place to Stand' in the Ontario Pavilion (get there by 9pm).

"We wouldn't blame you if your energy has given out, but if you're still going strong, walk over to the Minirail Station opposite the Western Provinces and take the Blue Minirail (a 45 minute ride for 50¢). Don't get off too early - you pass through some stations twice. This is the best time to take the Minirail; you see Expo lit up at night and you won't have to wait in line.

Take the Minirail at night... it's the best time.

"After that, you may want to visit the Amusement Center (La Ronde). Walk to the Expo-Express Station (Île Notre Dame) and take the Expo Express to La Ronde, at the end of Île Sainte-Hélène. From there you are at the mercy of the barkers and your own impulse to spend money.

Finish off your day at Expo 67 at La Ronde.

"To get home, use the La Ronde exit, and take a bus to the Metro (Papineau station) and you're on your way."

images: (1) montage by author
(2-3-8-9) Bill Dutfield
(4) flickr.com
(5) library and archives Canada
(6) personal collection
(7) courtesy DC Hillier