Sounds like you're thinking more about fifties food that held-over.
The Seventies was a decade of enormous change in cuisine. It was the time "Nouvelle" and "California Cuisine" came in and swept away the old, heavy dishes. Chefs and restaurateurs like Paul Bocuse and Alice Waters were revolutionaries sweeping away the stodgy, heavy food that dominated good restaurants in the Sixties. What passes for "modern" food today is an extension of
Some of the cookbooks that dominated the decade were La Technique (Pepin) and Mastering the Art of French Cooking (by Childs et alia), the wonderful Time Life Cookbook series, The New York Times Cookbook, and the old double volume "Gourmet Cookbook (from Gourmet magazine). It was the era that serious cooks finally began to grasp what James Beard was saying about simplicity, and the value of regionalism. Just like today, everyone had a copy of Joy of Cooking -- which, by the way is a great place to look for recipes.
Julia Child and Graham Kerr (the "Galloping Gourmet"), taught us all to cook at the ultimate democratic school, TV.
If you have the time, try and locate Pelliprat's big book, which is usually sold under the title French Culinary Art, or something like that. Don't worry too much about the title, if it's big, lots of pictures, and by Pelliprat, it's the same book. Pelliprat was the chef who dragged cooking from the Escoffier days to the 20th Century. That might not sound like a big deal, but it was. He more or less started Le Cordon Bleu and was the chief instructor there for decades. His student/disciples included Julia Childs, Paul Bocuse, Jacques Pepin, Madeleine Kammins, and so many more. The changes in cuisine I talked about were partly in reaction to Pelliprat's cooking, and partly an extension of his ideas. The book will teach you to cook, like no other.
That having been said, it's also an incredible trove of heavy, over-sauced, passe dishes in over-formal presentations. If you want the past, it's got the past.
Some other ideas:
Caesar Salad - specially if prepared table-side
Savory crepes - there were national chains of crepe places, but Crepes Suzette had pretty much disappeared.
Funnel cakes started to trend
Soul food left the ghettos and hit the nice neighborhoods
Pizza crested (and crusted, too!)
Crunchy, gabacho style tacos -- as Taco Bell began to spread across the land
Szechwan Chinese food
Rice pilaf (with orzo)
California Cabarnets (Chardonnay was the eighties)
Imported beers -- Dos Equis, Heinikin, Pauli Girl
Fresca -- ask your mom
Tab -- ditto
It was an era of singles' bars: Harvey Wallbangers were "the girly" drink. Other ladies' favorites were Bailey's (no rocks), "Sex on the Beach," and "The Orgasm" as in, "Bartender, I'd like another [giggle] Orgasm " (Bailey's on the rocks with a splash of Amaretto). Amaretto in a snifter was yet another. Then there were "Fuzzy Navels," and "Warm Fuzzies." Long Island iced tea entered the scene and was popular with Both sexes. White and Black Russians, tequila sunrises and tequila generally.
Hope this helps,