There are some other foods that are quintessentially dated. I used to think of rhubarb that way, but I have become very fond of it. And the Seattle Times' Rebekah Denn contends that rhubarb may be enjoying retro-popularity.
Last month, Denn described a chef who is "rendering pancetta with rhubarb to sauce his duck pansotti." And she pointed to an other who is cooking rhubarb and placing it atop foie gras terrine.
Those dishes sound tasty, but maybe I'm just old-fashioned -- a strawberry-rhubarb cobbler or a rhubarb pie is more what I crave.