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Fondue History

The origins of fondue.

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Fondue Pot

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Fondue used to be a popular dish for dinner parties in the fifties, sixties and seventies. As the saying goes, "everything old is new again," and sales of fondue pots are booming, no doubt riding on a nostalgia wave.

Fondue history

Fondue originated in Switzerland as a way of using up hardened cheese. Deriving from the French verb fondre, meaning "to melt," fondue was a classic peasant dish. Accounts vary on how fondue was originally created.

Traditional fondue is made with a mixture of Emmenthaler and/or Gruyere cheese and wine, melted in a communal pot. Cherry brandy is added to the melted mixture, which becomes a dip for pieces of stale bread and crusts.

French gastronome Brillat-Savarin mentioned fondue in his 19th century writings. However, fondue really hit its heyday in 1952, when chef Konrad Egli of New York's Chalet Swiss Restaurant introduced a fondue method of cooking meat cubes in hot oil. Chocolate fondue followed in 1964.

More about Fondue:
Fondue Cooking Tips
Fondue History
Compare Prices on Fondue Pots
Fondue Recipes
Emmentaler / Gruyere Recipes
Swiss Cheese Recipes

Cookbooks

Fondue: Great Food to Dip, Dunk, Savor, and Swirl
Fondues From Around The World
Book of Fondues
The New International Fondue Cookbook
More Cookbooks
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