Who knew that the first known recipe for fondue is listed in a Zurich cookbook published in 1699?
When the first flurries of winter creep over the land, thoughts turn to comforting foods like fondue. When people think of fondue they think of pots of melted steaming cheese, and bread. Inspired by the alps, and visions of “The Sound of Music“, fondue parties became popular in the 1970s, and diversified to the likes of fondue bourguignonne where meat is cooked in oil, fondue chinoise (basically a hot pot using broth), and the ubiquitous chocolate fondue. At one point it may have gotten out of control somewhat, as humorist writer Eugene Epstein, remarks upon in his 1968 book “Once upon an Alp“. Tongue in cheek he mentions fondue irlandaise, which is new potatoes cooked in boiling water, and fondue suédoise – meatballs cooked in whale oil.
When did cheese fondue originate? Legend has it fondue originated high alps of Switzerland, a meal derived from the leftover remnants of…
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