Fondue: Exploring The Gendered Associations Of This Delicious Dish

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot and eaten by dipping bread, vegetables, or other snacks. The name fondue is derived from the French verb fondre, which means to melt. It is the feminine passive past participle of fondre and first appeared in English in 1878. The dish originated in Switzerland during the 18th century as a way for farm families to stretch their limited resources during the winter months. It became so popular that it was named the national dish of Switzerland in the 1930s.

The name 'fondue' is derived from the French verb 'fondre', meaning 'to melt'

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The name "fondue" is derived from the French verb "fondre", which means "to melt". It is the feminine passive past participle of the verb and is used as a noun.

The earliest known recipe for modern cheese fondue comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", which translates to "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it. However, the name "cheese fondue" referred to a dish composed of eggs and cheese until the late 19th century. The first known recipe for the modern cheese fondue under the name "fondue", with cheese and wine but no eggs, was published in 1875 and was already presented as a Swiss national dish.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption. It was promoted as a symbol of Swiss unity and national identity. After World War II, the Swiss Cheese Union resumed its campaign, and fondue became even more popular. Fondue was introduced to America in 1964 at the New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant.

Today, fondue is considered a winter meal in Switzerland and is enjoyed as a comforting family-style dish. It is traditionally made and served in an earthenware pot known as a "caquelon". Diners skewer cubed chunks of bread, dip them into the bubbling cheese, and swirl them for a few seconds to coat and soak up the cheese. Losing one's bread in the pot is considered bad form, and the Swiss will jokingly assign a penalty, such as washing the dishes or buying a round of drinks.

The term "fondue" has been generalized since the 1950s to refer to other dishes where food is dipped into a communal pot of liquid. This includes chocolate fondue, where pieces of fruit or pastry are dipped into melted chocolate, and fondue bourguignonne, where pieces of meat is cooked in hot oil or broth.

The first written recipes for fondue appeared in 18th-century cookbooks published in France and Belgium

Fondue is a Swiss dish that typically consists of melted cheese and wine, served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The term "fondue" comes from the French verb "fondre", which means "to melt".

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularized fondue as part of a campaign to increase cheese consumption in Switzerland. After World War II, the Swiss Cheese Union resumed its campaign, promoting fondue as the Swiss national dish and a symbol of Swiss unity and national identity. Fondue was introduced to America in 1964 at the New York World's Fair, when it was featured at the Swiss Pavilion's Alpine restaurant.

Today, fondue is considered a winter meal in Switzerland and is enjoyed as a comforting family-style dish. It is traditionally made and served in an earthenware pot called a caquelon, which allows the meal to be enjoyed for a longer period of time due to its even heating and heat retention. Diners skewer cubed chunks of bread into the bubbling cheese and swirl them to coat before allowing the bread to soak up the cheese.

Although there is no standard recipe for Swiss cheese fondue, one popular version is an equal blend of Gruyère and Vacherin Fribougeois, known as "moitiè-moitiè" or "half-half." In eastern Switzerland, it is common to find Gruyère mixed with an aromatic Appenzeller. In Valais, a blend of Gruyère and Raclette is often enjoyed, while in canton Bern, Emmentaler is the cheese of choice.

Fondue was popularised in North America in the 1960s

Fondue is a Swiss dish that was popularized in North America in the 1960s. The Swiss dish typically consists of melted cheese and wine served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp. It is eaten by dipping bread and sometimes vegetables or other snacks into the cheese using long-stemmed forks.

The Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s as a way to increase cheese consumption in Switzerland. After World War II and the end of rationing, the Swiss Cheese Union resumed its campaign, promoting fondue as a symbol of Swiss unity and national identity. Fondue even made its way into the cookbooks of the Swiss military.

In 1964, fondue was introduced to Americans at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. This marked the beginning of fondue's popularity in North America, particularly in the United States, during the 1960s and 1970s. The extension of the name "fondue" to other dishes served in a communal hot pot also gained traction in the 1950s and 1960s. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne (hot oil with pieces of meat cooked in it) at his Chalet Suisse restaurant in New York in 1956. In the mid-1960s, he also invented chocolate fondue as part of a promotion for Toblerone chocolate.

The popularity of fondue in North America during the 1960s can be attributed to several factors. Firstly, it was promoted as a Swiss national dish and symbol of Swiss culture and unity. Secondly, the introduction of fondue at the New York World's Fair in 1964 brought widespread attention to the dish. Additionally, the nature of fondue as a communal and interactive dining experience likely contributed to its appeal. The social and cultural dynamics of the 1960s, with a shift towards more casual and shared dining experiences, aligned with the interactive and fun nature of fondue.

Fondue also offered a novel and exotic dining option for North Americans, bringing a taste of Swiss culture and cuisine to their tables. The popularity of fondue in the 1960s and 1970s coincided with a time when international travel was becoming more accessible, and people were curious about exploring new cuisines and cultural experiences.

The Swiss Cheese Union declared fondue Switzerland's national dish in 1930

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. It is eaten by dipping bread, vegetables, or other snacks into the cheese using long-stemmed forks. The word "fondue" is derived from the French verb "fondre", meaning "to melt".

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as Switzerland's national dish as a way to increase cheese consumption in the country. The Swiss Cheese Union was a marketing and trading organization that controlled cheese production in Switzerland from 1914 to 1999. They limited production to only a few varieties of cheese, mainly Gruyere and Emmental, and bought the entire production and distribution of cheese at prices set by the Swiss Federal Council.

The Swiss Cheese Union's campaign to promote fondue as the national dish was highly successful. They created pseudo-regional recipes and used iconic imagery and catchy slogans to associate fondue with Swiss culture and tradition. By the 1960s, fondue had become a symbol of Swiss unity and national identity. It was also popularized in North America during this decade, particularly at the 1964 New York World's Fair when it was featured at the Swiss Pavilion's Alpine restaurant.

Fondue's popularity continued to grow in the 1970s, with aggressive ad campaigns featuring good-looking Swiss men and women partying over brightly colored pots of hot cheese. Fondue sets became a staple in many American households during this time. The term "fondue" also began to be generalized to other dishes, such as chocolate fondue and fondue bourguignonne, where pieces of food are dipped into a communal pot of liquid kept hot.

Today, fondue is considered a Swiss national dish and is enjoyed worldwide. It is a comforting and social dish, perfect for gathering with family and friends.

Fondue is a Swiss dish, typically consisting of melted cheese and wine

Fondue is a Swiss dish that typically consists of melted cheese and wine. It is served in a communal pot, or "caquelon", over a portable stove, heated by a candle or spirit lamp. Diners then dip bread, vegetables, or other snacks into the cheese using long-stemmed forks.

The word "fondue" comes from the French verb "fondre", meaning "to melt". It was first used in 1735 by Vincent La Chapelle in his book "Cuisinier moderne". The earliest known recipe for the modern form of cheese fondue, however, comes from a 1699 book published in Zurich, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

Fondue was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way to increase cheese consumption. It became so popular that it was named the national dish of Switzerland in the 1930s. Fondue is now a symbol of Swiss unity and is often associated with mountains and winter sports.

There are many variations of fondue, with different regions in Switzerland using different types of cheese. Some common cheeses used in Swiss fondue include Gruyère, Emmentaler, Vacherin Fribourgeois, Appenzeller, and Raclette. In addition to cheese and wine, other ingredients such as garlic, herbs, paprika, cayenne, nutmeg, mustard, and occasionally tomato coulis. may be added to the fondue.

Fondue is typically served in a communal setting and is considered a winter meal in Switzerland. It is traditionally made and served in an earthenware pot, or "caquelon", which heats evenly and retains heat so that the meal can be enjoyed for a longer period of time. Diners skewer cubes of bread into the bubbling cheese and swirl them to coat the bread and allow it to soak up the cheese.

The crusty slab of cheese that forms at the bottom of the pot during the course of the meal is called "le religieuse" or "la religieuse" and is considered a delicacy. It is reverentially scraped off and shared around the table at the end of the meal.

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