When I think of fondue parties my mind instantly is transported to the 1970’s; where this form of entertainment was all the rage. While not fully know the origin of fondue it is suggested to have started long ago as a way to use up any left over cheese and bread; and not much has changed till this day.
The beginnings of the modern use of Fondue came about in the early 20th century taken from Madame Saint-Agne’s French cookbook La Bonne Cuisine. Others claim that the modern fondue was devolved by the Swiss which would make a lot of sense being their affinity for cheese. The cooking of raw meat in a fondue is believed to stem from New York in the 1950’s by Chef Konrad Egil of the Chalet Swiss Restaurant.
When the 1960’s and 70’s became extremely popular as people started having their own parties. The most popular way was to use cheese and meat but by the mid 1960s chocolate became a delectable treat for party goers who had a little bit of a sweet tooth. People could dip whatever their hearts desired into the chocolate usually including fruit, marshmallows or cookies.
The popularity of the fondue died down bit following the 1970s but has made a solid comeback in the 21st century and with all the tasty treats involved we can all see why.