Fondue
Fondue
Fondue (/fɒnˈduː/; French: [fɔ̃dy]) is a Swiss dish of melted cheese served in a communal pot (caquelon or fondue pot) over a portable stove (réchaud) heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s, and was popularized in North America in the 1960s.
Etymology
The term fondue is derived from the French verb fondre ('to melt'), used here in the past participle fondu ('melted').
Related Terms
- Cheese: A dairy product, derived from milk and produced in wide ranges of flavors, textures and forms by coagulation of the milk protein casein.
- Swiss cuisine: The cuisine of Switzerland. It is characterized by its diversity, with many regional dishes.
- Communal pot: A pot in which food is served and shared among a group of people.
- Bread: A staple food prepared from a dough of flour and water, usually by baking.
See Also
External links
- Medical encyclopedia article on Fondue
- Wikipedia's article - Fondue
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