The French Fondue: Cultural Dish Or Culinary Confusion?

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word fondue comes from the French word fondre, meaning to melt. It was first described in Homer's Iliad as a mixture of goat cheese, flour, and wine. The earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zurich. Fondue was popularized as a Swiss national dish in the 1930s and was introduced to America at the 1964 New York World's Fair. It is now a symbol of Swiss unity and is often associated with mountains and winter sports.

The name fondue comes from the French word fondre, meaning to melt

Fondue is a Swiss dish that typically consists of melted cheese and wine served in a communal pot. The word "fondue" is derived from the French word "fondre", which means "to melt". The term "fondue" was first used in French in 1735, appearing in Vincent La Chapelle's Cuisinier moderne. The dish itself, however, is believed to have originated in 18th-century Switzerland, where farm families would use leftover cheese, stale bread, and wine to create a hearty meal during the winter months.

The first written recipes for fondue were published in 18th-century cookbooks from France and Belgium, specifying the use of Gruyère cheese, a Swiss favourite. This establishes Switzerland's role in the development of fondue. Fondue's introduction to the United States occurred at the 1964 New York World's Fair, where it was served at the Swiss Pavilion's Alpine restaurant.

The Swiss Cheese Union (Schweizerische Käseunion) played a significant role in popularising fondue as Switzerland's national dish in the 1930s, aiming to increase cheese consumption in the country. Fondue's popularity in the US peaked during the 1960s and 1970s, alongside other foods cooked in chafing dishes.

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

The name "fondue", derived from the French word "fondre", meaning "to melt", aptly describes the essential characteristic of this Swiss delicacy—the melting of cheese and its transformation into a delicious, comforting dish.

Fondue was first described in Homer's Iliad as a mixture of goat cheese, flour and wine

It is a common misconception that fondue is inherently French, with many assuming that this delicious, indulgent dish originates from the Alpine regions of France. However, the history of fondue is far more complex and intriguing, dating back to ancient times and spanning multiple cultures. One of the earliest known descriptions of fondue-like cuisine is, in fact, found in Homer's Iliad, where a mixture of goat cheese, flour, and wine is mentioned. This combination, though simple, lays the foundation for what would eventually become the beloved fondue of today.

Homer's epic poem provides a glimpse into the culinary practices of ancient Greece, and this particular mixture of ingredients offers both sustenance and flavor. By combining goat cheese, which was a common ingredient in the Mediterranean region, with flour and wine, a hearty and flavorful dish could be created. It is important to note that the consistency and preparation method might differ from the modern-day understanding of fondue, but the core ingredients and their harmonious blend set the precedent.

The inclusion of wine in this ancient recipe is particularly interesting, as it indicates a level of culinary sophistication. Wine was often used in ancient cultures as a way to enhance the flavor of dishes, and its addition to this early form of fondue would have added a depth of taste and a unique, tangy note. While the exact consistency of this mixture is not described in detail in the Iliad, we can imagine it as a thick, savory concoction, perhaps similar to a modern-day cheese dip or spread.

The use of flour in the recipe is also noteworthy, as it suggests that the mixture was thickened or transformed into a more solid, cohesive form. This early culinary technique demonstrates an understanding of how different ingredients can be combined to create varied textures and presentations. While goat cheese and wine provide strong, distinct flavors, the addition of flour would have balanced and mellowed the mixture, creating a more palatable and satisfying dish.

Fondue was popularised in North America in the 1960s

Fondue, from the French verb "fondre", meaning "to melt", was popularised in North America in the 1960s. But its history goes back much further. The earliest known recipe for the modern form of cheese fondue, which calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it, dates back to a 1699 book published in Zurich. The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, which call for the use of Swiss cheese, specifically Gruyère.

In the mid-1950s, fondue was introduced to New York City diners by the restaurant Chalet Swiss, and it quickly became popular across the United States, with restaurants specialising in fondue opening in New York and other cities. By the 1960s, fondue was all the rage in America. There were nine different brands offering premade fondue in packets or cans, and 37 different brands of fondue pots available in a variety of price ranges. Kitchenware stores sold "fondue party kits", and home cooks expanded on the recipes they saw on TV shows like "The French Chef" with Julia Child. Fondue cookbooks also started to appear in the late '60s and early '70s.

Fondue was promoted to Americans at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair. It was a perfect fit for the American appetite for international cuisine in the 1960s—something informal yet cool. Fondue parties became a popular trend, with "Betty Crocker" magazine declaring in 1970 that "a fondue party can be great fun".

The popularity of fondue in the US continued into the 1970s, with cheeses like Gruyere, Appenzeller, and Emmenthaler becoming more common in American grocery stores. In addition to the traditional cheese fondue, other varieties like chocolate fondue and fondue bourguignonne (meat cooked in hot oil or broth) also gained traction.

Fondue is a Swiss national dish, but fondue savoyarde comes from the French Alps

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 Swiss Cheese Union (Schweizerische Käseunion) promoted fondue as a Swiss national dish in the 1930s to increase cheese consumption in Switzerland. This campaign continued after World War II, with fondue being promoted as a symbol of Swiss unity and national identity.

The name "fondue" comes from the French word "fondre", meaning "to melt". The earliest known recipe for the modern form of cheese fondue 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. However, the term "cheese fondue" originally referred to a dish composed of eggs and cheese. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875.

Despite its Swiss origins, fondue savoyarde comes from the French Alps region of Savoie. It is one of the most famous dishes from this region, which is known for its fashionable ski resorts and summer destinations. Fondue savoyarde traditionally includes the cheeses comté, beaufort, reblochon, and abondance.

In addition to cheese fondue, there are other types of fondue such as chocolate fondue, oil fondue (also known as meat fondue), and broth fondue. The term "fondue" has been generalized to refer to any dish where food is dipped into a communal pot of hot liquid.

The Swiss Cheese Union popularised fondue in the 1930s to increase cheese consumption

Fondue, from the French "fondre", meaning "to melt", originated in 18th-century Switzerland. It was initially a way for farm families to make the most of their limited resources during the winter months. By dipping stale bread into melted cheese, the bread was softened and became more appetising.

The first written recipes for fondue appear in 18th-century cookbooks published in France and Belgium, but they call for Gruyère, a Swiss cheese. So, while the Swiss did not invent the concept of melting cheese, they can be credited as the originators of fondue as we know it today.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) popularised fondue as a Swiss national dish in a successful campaign to increase cheese consumption in Switzerland. The Swiss Cheese Union was a cartel that controlled cheese production from 1914 to 1999. It set the price of milk, limited production, and restricted the kinds of cheeses that could be made in Switzerland.

The Swiss Cheese Union's intensive marketing campaigns in the 1930s transformed fondue from a regional dish to a national one. They promoted fondue as an Alpine specialty steeped in tradition, using iconography such as Heidi to emphasise the dish's wholesomeness and authenticity. They also played up the idea of "fondue weather", suggesting that the dish provided a feeling of warmth.

The Swiss Cheese Union's efforts to popularise fondue were so successful that fondue became a symbol of Swiss unity and national identity. After World War II, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland. Fondue was also introduced to America at the 1964 World's Fair in New York, although it did not reach peak popularity in the US until the 1970s.

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