Every Dinner Party Had One In The 1970s - Will It Ever Make A Comeback? - Tasting Table

Fondue, derived from the French word fondre meaning to melt, became widely popular as a Swiss national dish in the 1930s, while dipping bread into melted cheese existed earlier. Swiss villagers used melted cheese with stale bread to make food more palatable during harsh winters. In the 1950s, New Yorkers encountered fondue at Chalet Swiss, and by the 1960s it became a go-to party recipe. Premade fondue, cookbooks, and fondue pots were common in stores. Party rules added entertainment, including penalties for dropping ingredients and rewards for avoiding mishaps. Fondue declined by the mid-1970s, later resurfaced on restaurant menus in the 1990s, and remains used by some households today.

"By the 1960s, fondue was a go-to party recipe. It was common to see premade fondue, fondue cookbooks with classic cheese fondue recipes, and a variety of fondue pots sold in stores. Party rules like penalties for dropping ingredients into the pot contributed to entertainment. A 1969 Life magazine article explained that women were to kiss someone for dropping bread into fondue, while men were to buy drinks. Diners who made it through the evening without any droppings were rewarded with the cheesy crust that formed at the bottom of the pot."

"Derived from the French word fondre, which means to melt, fondue was popularized as a Swiss national dish in the 1930s, but the idea of dipping bread into cheese started much earlier. In Homer's "Iliad," a recipe that parallels fondue appears. To get through rough winters in the mountains, Swiss villagers dipped stale bread into melted cheese to make it more palatable. And a 1699 Swiss cookbook me"

"Fondue pots are kitchen gadgets loved by Boomers that still make appearances during movie nights and special holidays, but have largely fallen out of fashion for fancy dinners. Some argue that the trend should have never left. "Fondue is awesome and never should have gone out of style!" wrote one fan on Reddit. "We have one and still use it about once a month. Not with cheese and fruit, but with oil and meats," added another."

"Many New Yorkers discovered fondue at the Chalet Swiss restaurant in the 1950s. By the 1960s, fondue was a go-to party recipe. It was common to see premade fondue, fondue cookbooks with classic cheese fondue recipes, and a variety of fondue pots sold in stores. Party rules like penalties for dropping ingredients into the pot contributed to entertainment. A 1969 Life magazine article explained that women were to kiss someone for dropping bread into fondue, while men were to buy drinks. Diners who made it through the evening without any droppings were rewarded with the cheesy crust that formed at the bottom of the pot."

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