The History Of Chinese Fondue: A Cultural Culinary Invention

Fondue is a Swiss dish typically consisting of melted cheese and wine served in a communal pot. The term fondue has been generalized to other dishes in which food is dipped into a communal pot of liquid kept hot. One such dish is Fondue Chinoise, or Chinese fondue, which involves dipping thin slices of meat and vegetables into a communal pot with slowly simmering broth. Fondue Chinoise is a popular Christmas dish in Switzerland, with the peak season lasting from Christmas Eve to New Year's Eve.

The first fondue recipe was published in 1699

Fondue is a Swiss dish typically consisting 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 earliest known recipe for the modern form of cheese fondue comes from a 1699 book published in Zürich, under the name "Käss mit Wein zu kochen" ('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.

The recipe marks the first time the term "fondue" was used to refer to a dish of hard cheese melted with wine and used for dipping bread. Until the late 19th century, the name "cheese fondue" was used for a dish made with eggs and cheese, similar to airy, fluffy scrambled eggs.

The 1699 recipe is also significant because it reflects the practical origins of fondue as a way for isolated Swiss villagers to make use of aged cheeses and stale bread during the long winters. By heating the cheese with wine, garlic, and herbs, they could soften their stale bread by dipping it into the mixture.

The actual modern style of cheese fondue, created in lowland Switzerland in the second half of the 19th century, may have been inspired by this earlier peasant version. However, it was a dish for wealthy town-dwellers, as the large amount of Gruyère cheese required for fondue was expensive and not easily accessible to peasants.

In the 1930s, the Swiss Cheese Union began promoting fondue as the national dish of Switzerland, successfully increasing its popularity and cementing its association with Swiss culture. Today, fondue is a symbol of Swiss unity and is often associated with mountains and winter sports.

It was popularised as a Swiss national dish in the 1930s

Fondue was popularised as a Swiss national dish in the 1930s by the Swiss Cheese Union (Schweizerische Käseunion). The Swiss Cheese Union controlled cheese production and promoted fondue as a way of increasing cheese consumption.

The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defence of Switzerland". After World War II, the Union continued its marketing campaign, sending fondue sets to military regiments and event organisers across Switzerland.

Fondue was originally a way for isolated villagers in the Swiss Alpine region to use stale bread and aged cheeses during the long winters. By heating the cheese with wine, garlic, and herbs, they could dip their stale bread into the mixture, softening it.

The earliest known recipe for cheese fondue comes from a 1699 book published in Zurich, which calls for grated or cubed cheese, melted with wine. However, until the late 19th century, the term "cheese fondue" referred to a dish that included both eggs and cheese. The first known recipe for the modern cheese fondue under that specific name – with cheese and wine but no eggs – was published in 1875 and was already presented as a Swiss national dish.

Fondue was popularised in North America in the 1960s, when it was marketed at the Swiss Pavilion's Alpine restaurant at the 1964 New York World's Fair.

Fondue was introduced to America in 1964

Fondue, a Swiss dish, is typically made with melted cheese and wine, served in a communal pot over a portable stove and eaten by dipping bread, vegetables, or other snacks. The Swiss Cheese Union popularised fondue as a Swiss national dish in the 1930s to increase cheese consumption. In the 1950s, Swiss restaurateur Konrad Egli, based in New York, extended the name "fondue" to other dishes, such as chocolate fondue and fondue bourguignonne.

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 during the 1960s and 1970s. The dish's communal nature and interactive dining experience likely contributed to its success.

The introduction of fondue to America in 1964 was a significant step in its journey from a traditional Swiss meal to a global phenomenon. The Swiss Cheese Union's marketing efforts, combined with the dish's promotion at the World's Fair, played a crucial role in its growing popularity beyond Switzerland.

Fondue's history in America is also tied to the popularity of other communal dishes served in chafing dishes during the 1960s and 1970s. The interactive and social nature of fondue dining, where people gather around a communal pot and cook their food together, made it a unique and enjoyable experience for Americans.

By the mid-20th century, fondue had become synonymous with Swiss culture and cuisine worldwide. Its introduction to America further solidified its status as an iconic dish, and it continues to be enjoyed by people in both countries and beyond. Fondue's journey to America showcases the global appeal of shared dining experiences and the ability of food to bring people together.

It's derived from the French word 'fondre', meaning 'to melt'

The history of fondue is a tale of global culinary exchange, with influences from Switzerland, France, and China, dating back to the 17th and 18th centuries. While the exact origins are debated, one thing is clear: its name and key characteristic derive from the French word "fondre," meaning "to melt." This melting process is, of course, integral to the nature of fondue, whether it be cheese, chocolate, or other delights.

"Fondre" serves as the perfect verb to encapsulate the essence of this dish, as the act of melting is what transforms a solid ingredient into a communal, dip-able delight. The very action of melting encourages people to gather around the fondue pot, creating a social and interactive dining experience. This aspect of sharing and conviviality is inherent to the nature of fondue and is beautifully reflected in the French verb "fondre."

The French language's influence on the naming of this dish underlines the importance of clarity and precision in culinary terminology. "Fondre" is a direct and instructive word, leaving no room for ambiguity. It is a verb that demands action and transformation, a fitting description for a dish that relies on the precise melting of ingredients to achieve its signature appeal. This precision in language is essential in the kitchen, where clear communication can make the difference between a delicious success and a culinary disaster.

While the Chinese may have influenced the fondue's social and interactive nature, and the Swiss developed and popularized the dish, the French language provided the perfect descriptor for this melting pot of cultures and flavors. "Fondre" captures the very essence of fondue, making it a truly international dish, both in its taste and its terminology. This blend of cultures and languages is a testament to the global appeal of fondue and its ability to bring people together, united in their love of delicious, melted treats.

So, when we dip into a pot of warm, melted cheese or chocolate, we have the French language to thank for providing us with the perfect word to describe this indulgent experience. "Fondre" encapsulates the art of melting, a simple yet transformative act that has brought joy to dinner tables worldwide and continues to do so, uniting diners in a shared love of fondue.

It's a dish that's perfect for lactose-intolerant people

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. While fondue is usually associated with cheese, the term has also been generalized to other dishes with a similar style of eating, such as chocolate fondue and broth fondue.

For those who are lactose intolerant, the idea of enjoying a warm, comforting fondue might seem like a far-fetched dream. However, with some creative substitutions and careful ingredient choices, it is possible to create a fondue that is perfect for lactose-intolerant individuals. Here are some tips and variations to make fondue accessible to those with lactose intolerance:

• Vegan Fondue: For a completely dairy-free option, vegan fondue offers a delicious and creamy alternative. It typically uses a combination of potato, rice, cashews, and tapioca starch to achieve a stretchy and creamy texture similar to traditional fondue. The addition of ingredients like miso, white wine vinegar, and sauerkraut juice provides a tangy flavor that mimics the taste of cheese. This vegan fondue is an impressive and engaging meal, perfect for entertaining guests or a romantic date night.
• Lactose-Free Cheese Options: Some types of cheese naturally have lower lactose content, making them more suitable for lactose-intolerant individuals. Aged cheeses, such as aged cheddar, Gruyere, and Emmentaler, have lower lactose levels, so opting for a fondue made with these cheeses can be a good choice. Hard cheeses like Parmesan also have trace amounts of lactose due to the cheese-making process, where most of the lactose is drained off with whey. Goat cheese is another option, as goat's milk has shorter fat molecules that may be easier to digest for some lactose-intolerant people.
• Lactose-Free Dairy Products: Commercially prepared lactose-free dairy products are available, such as lactose-free sour cream and yogurt. These products undergo a culturing process that breaks down the lactose, making them suitable for lactose-intolerant individuals. However, it is important to read labels carefully and opt for natural products with live cultures. Butter is also generally safe to consume, as the lactose-intolerant process doesn't affect its flavor or texture.
• Non-Dairy Fondue Options: For a fondue experience that doesn't rely on cheese at all, there are several delicious alternatives. Broth fondue, also known as Fondue Chinoise, involves dunking savory ingredients like meat and vegetable slices into hot broth. Wine fondue, or Fondue Vigneronne, uses spiced wine as the dipping sauce for meat and vegetables. Chocolate fondue, an American invention, offers a sweet twist on the traditional fondue, with fruit, pastries, and other treats dipped into melted chocolate.

By making thoughtful substitutions and choosing lactose-friendly ingredients, anyone can enjoy the delightful experience of fondue, regardless of their dietary restrictions. So, go ahead and invite your lactose-intolerant friends to your next fondue party—they'll be sure to thank you for it!

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