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Fondues are a group of distinct dishes that can be either savoury or sweet. Cheese fondue, originating in Switzerland, is the original fondue, hence the French term fondue for "melted". Since the 1950s, however, the term fondue has been generalized to a number of other dishes in which a food is dipped or cooked into a communal pot kept hot.[1] Fondue eaten as a communal meal is referred to as a fondue party.
Konrad Egli, a Swiss restaurateur, is credited for the introduction of fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid-1960s, he also invented chocolate fondue as part of a promotion for Toblerone chocolate.[2] A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s.[3]
- ^ Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press. p. 195. ISBN 978-0-19-988576-3.
One was the fondue, which had originated in Switzerland as an egg-and-cheese casserole into which bread was often dipped. During the 1950s fondue morphed into a way of making dips, and fondue pots became a major selling item in America. In 1952 some fondue recipes replaced the cheese with oil, and chunks of skewered meats were cooked and dipped into sauces. By 1964 fruit was being dipped into heated chocolate.
- ^ Sylvia Lovegren, Fashionable Food: Seven Decades of Food Fads, pp. 240-2
- ^ Barry Popik, The Big Apple blog, "Chocolate Fondue (myth)"
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