The Fondue Fad: A Cultural Culinary Craze Revisited

Fondue, which comes from the French word fondre, meaning to melt, gained popularity in the 1950s when it was introduced to New York City diners by the restaurant Chalet Swiss. By the 1960s, there were several premade fondue brands, cookbooks, and fondue pots in the market, and fondue parties became a trend. Fondue was first introduced to America at the 1964 World's Fair in New York, but it didn't reach its peak popularity until advertisers jumped on the bandwagon in the 1970s. The craze died down after the 1970s, but fondue became popular again in the late 1990s and early 2000s.

The origins of fondue

Fondue, from the French word "fondre", meaning "to melt", originated in 18th-century Switzerland. It was a way for farm families to make the most of their limited resources during the winter months. By melting their remaining cheese and dipping stale bread into it, they softened the bread and made it more palatable. The first written recipes for fondue appeared in 18th-century cookbooks from France and Belgium, which called for the use of Gruyère, a Swiss cheese.

While fondue may have had humble, rural beginnings, it was more commonly enjoyed by people of means. In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began a campaign to increase cheese consumption in Switzerland, promoting fondue as the national dish and a symbol of Swiss unity and identity. After World War II and the end of rationing, the Swiss Cheese Union resumed its campaign, and fondue gained even more popularity.

Fondue was introduced to America in 1964 at the Swiss Pavilion's Alpine restaurant during the New York World's Fair. It quickly became a fad in the US during the 1960s and 1970s, with various brands offering premade fondue packets or cans, and numerous cookbooks dedicated to the dish. Fondue pots became a popular wedding gift, and fondue parties became a trendy way to entertain guests. However, by the mid-1970s, the popularity of fondue started to wane.

While the craze for fondue may have faded, it remains a beloved dish, especially in Switzerland, where it is considered a winter meal and a comforting family-style dish. Fondue is traditionally served in an earthenware pot called a "caquelon", which allows the meal to be enjoyed over a longer period as it retains heat well. The crust that forms at the bottom of the pot, called the "religieuse", is considered a delicacy.

Fondue's introduction to the US

Fondue was introduced to the US in 1964 at the Swiss Pavilion's Alpine restaurant at the New York World's Fair. However, it had started to gain popularity in New York City in the 1950s, when it was introduced to diners by the restaurant Chalet Swiss. By the 1960s, there were nine brands offering premade fondue in packets or cans, and thirty-seven different brands of fondue pots available in a variety of price ranges. Fondue cookbooks also began to proliferate in the late '60s and early '70s.

Fondue's popularity in the US was due in part to a growing interest in international cuisine, as well as its informality and novelty. The dish was also promoted through advertising campaigns featuring good-looking people in ski gear partying over brightly coloured pots of fondue. These campaigns were backed by the Swiss government and helped to sell fondue as a Swiss national dish and symbol of Swiss unity and identity.

In the US, fondue peaked in popularity in the 1970s, when fondue sets became a staple in many households. However, it remained unknown in America prior to the 1960s, as it was not introduced until 1964.

The fondue set

The word "fondue" comes from the French verb "fondre," meaning "to melt." It originated in 18th-century Switzerland as a way for farm families to make the most of their limited resources during winter. By dipping stale bread into melted cheese, they softened it and created a delicious meal. While it started as a peasant dish, it gained popularity among the upper classes as well.

In the 1930s, the Swiss Cheese Union (Schweizerische Käseunion) began a campaign to increase cheese consumption in Switzerland, promoting fondue as the national dish. After World War II, with the end of rationing, the Union resumed its campaign, and fondue was introduced to America at the 1964 World's Fair in New York. The Swiss Cheese Union, along with other advertisers, launched aggressive ad campaigns in the '70s, featuring attractive Swiss men and women enjoying fondue while skiing, further cementing its popularity.

The rise of fondue parties

Fondue is a Swiss dish that originated in the 18th century as a way for farm families to make the most of limited resources during the winter months. It was introduced to New York City diners in the 1950s by the restaurant Chalet Swiss and soon became a popular wedding gift. However, it was in the 1960s and 1970s that fondue parties really took off in the US.

In 1964, fondue was featured at the Swiss Pavilion's Alpine restaurant at the New York World's Fair, but it was in the 1970s that it reached its peak popularity in the US. By this time, 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. There was also a huge influx of fondue cookbooks in the late '60s and early '70s.

The appeal of fondue parties

Fondue was a perfect fit for Americans' growing interest in international cuisine and desire for something informal yet cool. Fondue parties were hip and swanky, and the interactive nature of the dish made them a fun social occasion. The setup was simple: just a fondue pot, some long-handled forks, and a few simple accompaniments like bread, boiled potatoes, cherry tomatoes, or cooked mini meatballs.

The decline

Like any food fad, the popularity of fondue parties started to wane by the mid-1970s. However, fondue enjoyed a resurgence in the late 1990s and early 2000s, with cooking stores selling out of fondue pots once again.

The decline of fondue's popularity

Fondue's popularity began to wane in the mid-1970s, just a decade after it was introduced to the United States at the 1964 World's Fair in New York. By the 1970s, advertisers in Switzerland and the US were promoting fondue with aggressive ad campaigns, backed by the Swiss government. These ads featured good-looking Swiss men and women in ski gear, partying over brightly coloured pots of fondue.

Fondue's decline in popularity may be attributed to several factors. Firstly, there may have been a natural ebb and flow to the trend, as with any food fad. Additionally, there were concerns over the high costs of cheese subsidies, and allegations of corruption within the Schweizer Kaseunion (Swiss Cheese Union) which collapsed in 1999. The end of the Swiss Cheese Union's monopoly may have contributed to the decline of fondue's popularity, as innovation in the cheese industry followed, with an increase in the variety of Swiss cheeses available.

Furthermore, fondue's popularity may have been impacted by prissy concerns over double dipping and the potential for burns from the molten cheese. However, despite its decline, fondue made a brief comeback in the late 1990s and early 2000s, with Time Magazine proclaiming it was "hip to dip". Fondue sets once again became a popular wedding gift, and many restaurants added the dish to their menus.

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