A definitive 1970s icon – Basically a small pot on top of a burner into which either volcanically hot cheese or gooey, melted chocolate would be placed. Various foodstuffs would then be dipped into the hot liquid with the aid of long forks.
In its correct guise as a dinner party piece to rank alongside such objet d’art as the Hostess Trolley, it saw years of faithful service at soirées throughout the seventies.
The word “fondue” comes from the French “fondre”, which means “to melt”. It has its origins in 18th-century Switzerland as a means for poor farm families to stretch their limited resources during the winter months.
The first known recipe – a blend of cheeses and wine – was published in 1875 and later promoted by the cheese producers as the Swiss national dish.
Fondue was introduced to Americans in the Swiss Pavillion’s Alpine restaurant at the 1964 New York World’s Fair.
The trend quickly spread to households across the UK, where it was usually served alongside culinary stalwarts of the day such as Chicken Kiev and Peach Melba, and washed down with copious amounts of Mateus Rosé and Soda Stream soft drinks by guests in kaftans who swanned around the open plan lounge to the strains of Demis Roussos.
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In its correct guise as a dinner party piece to rank alongside such objet d’art as the Hostess Trolley, it saw years of faithful service at soirées throughout the seventies.
