Sounds like a great idea to start a museum (exhibition) with. You could make a 50’s restaurant with various food offerings that were popular then.
>Rather than stick with one type of cuisine, Next completely changes its style every few months, focusing on a different time period, parts of the world, or various abstract themes for each "season" of its menu.
Next's very first menu was "Paris 1906" which was based on Escoffier's dishes from that year.
https://chicago.eater.com/2011/4/4/6688919/next-restaurants-...
Lenore Newman's recent book, "Lost Feast: Culinary Extinction and the Future of Food," explores the foods lost to the world.
In late 2019, the Gastropod podcast ran an episode with Newman and the "Ghost Foods."
https://gastropod.com/of-ghost-foods-and-culinary-extinction...
Also, it has become very hard to find things such as true buttermilk or real heavy cream that hasn't been ultra-pasteurized, etc.