Fondue Fun: A History Of Retro Party Trends

Fondue parties became popular in the 1960s and 1970s, with the trend peaking in the latter decade. Fondue was introduced to the US at the World's Fair in New York in 1964, and by the 1960s there were nine different brands offering premade fondue in packets or cans. The Swiss Dairy Industry promoted fondue as a way to sell more cheese, and it caught on as a chic party theme among young Baby Boomers. Fondue parties were also made easier by the availability of fondue pots in a variety of price ranges, and an influx of fondue cookbooks.

The Swiss Dairy Industry's marketing tactics

Fondue's popularity in the 1970s can be traced back to the Swiss Dairy Industry's marketing tactics. Fondue, which originated in Switzerland, first emerged internationally at the Swiss Pavilion's Alpine restaurant at the 1964 World Fair in New York. The Swiss Cheese Union had been promoting fondue since the 1930s to increase cheese consumption in Switzerland, and it soon became the country's national dish.

The rise of globalization meant that this marketing message quickly spread to the US, where fondue was embraced as a fun and informal dining option. The simplicity of the dish, its affordability, and the minimal preparation required also contributed to its popularity. By the 1960s, multiple brands were offering premade fondue, and there was a wide range of fondue pots available in different price ranges, making it even easier to host a fondue party.

While the popularity of fondue parties waned by the mid-1970s, they have experienced revivals since then, with fondue regaining popularity in the late 1990s and early 2000s. Fondue continues to be enjoyed as a comforting and social dining experience, particularly during the winter months in Switzerland.

Fondue's debut at the 1964 World Fair in New York

The 1964 World Fair, held in Flushing Meadows-Corona Park, Queens, New York City, was an international exposition that showcased exhibitions, activities, performances, films, art, and food from 80 nations, 24 US states, and nearly 350 American companies. The fair ran for two six-month seasons, from April 22 to October 18, 1964, and April 21 to October 17, 1965. It was organised around the theme of "peace through understanding", symbolised by the Unisphere, a stainless-steel model of the Earth.

Among the many attractions, the Swiss Pavilion's Alpine restaurant served as the setting for fondue's American debut. The simple yet indulgent dish of melted cheese, white wine, and aromatics, enjoyed communally, proved a hit with fairgoers. The popularity of fondue in the US was no accident, however. It was the result of a marketing strategy by Swiss cheesemakers, who wanted to increase global cheese consumption. Their campaigns featured "good-looking Swiss people in ski sweaters partying it up over pots of cheese."

Fondue's debut at the 1964 World Fair was a pivotal moment that brought the dish to the attention of Americans, setting off a fondue fad in the 1970s, with fondue parties becoming a chic theme among young Baby Boomers.

Fondue parties in the 1970s

Fondue parties were all the rage in the 1970s, with the simple Swiss dish of melted cheese, wine, and aromatics taking the US and UK by storm. Fondue was first introduced to the US in the 1950s by a New York City restaurant called Chalet Swiss, but its popularity exploded in the '70s, with fondue parties becoming a chic theme among young Baby Boomers.

The Swiss Dairy Industry played a significant role in the rise of fondue's popularity, with a group of Swiss cheesemakers promoting the dish through large advertising campaigns. These campaigns featured attractive Swiss people in ski sweaters, partying over pots of cheese, creating an appealing image that quickly spread globally. By the 1960s, multiple brands were offering premade fondue in packets or cans, making it even easier to host a fondue party. There was also a surge in fondue cookbooks and fondue pots in a variety of colours and price ranges, making the dish accessible to a wider range of people.

Fondue was considered the perfect dinner party meal. It was affordable, required minimal preparation, and encouraged a communal dining experience. Guests could sit together, dip their bread, vegetables, or meat into the fondue pot, and enjoy a social and interactive meal. The popularity of fondue parties began to wane by the mid-1970s, but they left a lasting impact on food culture, with fondue making a comeback in the late 1990s and early 2000s as a hip party dish once again.

So, if you're looking for a retro theme for your next party, why not bring back the fondue set and recreate the groovy fondue parties of the 1970s?

Fondue's resurgence in the 1990s and early 2000s

Fondue's resurgence can be partly attributed to its novelty as a retro dish. Fondue parties were a popular fad in the 1960s and 1970s, and by the late 1990s and early 2000s, people were ready to embrace the kitsch and nostalgia of fondue once more. The communal and interactive nature of fondue also contributed to its appeal, as it encouraged conversation and social interaction. Fondue provided a unique dining experience that brought people together and created a fun and relaxed atmosphere.

Marketing campaigns also played a role in fondue's resurgence. The Swiss dairy industry had a significant influence on the popularity of fondue in the 1960s and 1970s, and similar promotional efforts may have contributed to its revival in the 1990s and early 2000s. Additionally, the simplicity and affordability of fondue ingredients, along with minimal preparation requirements, made it an attractive option for those seeking a hassle-free way to entertain guests. Fondue allowed hosts to join their guests at the table without spending too much time in the kitchen, making it a practical choice for casual get-togethers.

Fondue equipment and recipes

Fondue is a simple Swiss dish that became popular in the US in the 1960s and 1970s. It is a great choice for a dinner party as it is affordable, requires very little preparation, and encourages a communal dining experience.

Fondue Equipment

The only special equipment you will need for a fondue party are fondue pots and sticks. You can use electric fondue pots or warm the pots with candles, Sterno, or gel fuel. If you don't have a fondue pot, you can also use a small ceramic dish, cast iron pot, or chafing dish over candles. Make sure to have extension cords on hand if using electric pots, and be cautious of how many pots you plug into a single breaker to avoid tripping a breaker.

Fondue Recipes

Fondue is a dish in which small pieces of food are dipped into a hot sauce or cooking medium. Here are some ideas for fondue recipes and dippers:

Cheese Fondue

Cheese fondue typically consists of shredded Swiss cheese, such as Gruyère, Emmentaler, or Appenzeller, and dry white wine heated in a fondue pot. You can also add flour, cornstarch, nutmeg, and/or garlic for flavour and texture. Serve with cubed French bread, baby potatoes, bell peppers, apples, or other vegetables for dipping.

Hot Oil Fondue

For hot oil fondue, or meat fondue, you will need a heat source such as an electric burner, hot pot, or Instant Pot. Use a fondue pot or a deep fryer and heat oil (such as vegetable, canola, or peanut oil) to 375°F. Serve with raw meats (such as cubed steak, chicken, or shrimp) and vegetables (such as potatoes, zucchini, or asparagus) for frying.

Broth Fondue

Broth fondue is similar to hot oil fondue but uses broth or stock instead of oil. You can add flavours to the broth with recipes such as Coq Au Vin Fondue. Serve with similar dippers as hot oil fondue, such as meats, vegetables, or potstickers.

Chocolate Fondue

For dessert, you can make a chocolate fondue by melting chocolate and serving with fresh fruit, marshmallows, or other dippers.

Tips for a Successful Fondue Party

• Give each guest two coloured fondue forks so they can cook multiple items at once.
• Explain how fondue works and how to use the forks properly at the beginning of the party.
• Be mindful of cross-contamination—raw meats should only be transferred directly from their original bowl to the pot.
• Secure cords to electric pots to prevent tripping.
• Don't serve too much alcohol, or your guests may forget about food safety!

Frequently asked questions