Valerie Beck
The history of fondue? Vasily, I'm glad you asked!
Chocolate fondue is a more recent invention than cheese fondue, a recipe for which was mentioned in Homer's Iliad: grated goat's cheese, wine, and flour went into the mix.
In 18th century Switzerland, fondue became popular as a way to use hardened cheese and bread. These staples were made in the summer but had to last through the winter, when fresh food was scarce. The cheese and bread became almost too hard to bite into months after their creation, but by melting the cheese, adding some wine, and dipping the bread, a soft and edible mixture ensued. It won't surprise you to hear that the word fondue comes from the French fondre, meaning to melt.
It wasn't until 1964 that chocolate fondue came onto the scene. Returning American soldiers brought the idea of cheese fondue back from France, where it had migrated from Switzerland. Swanky New York restaurant Chalet Swiss began serving cheese fondue, and then chocolate fondue.
Fondue became trendy in the 1960s and 70s and is having a bit of a resurgence today, as restaurants and home chefs serve fondue with meat or bread dipped by guests into a pot of oil or cheese, or with fruit or cake dipped into a pot of chocolate. But be warned: tradition has it that if you drop your food into the fondue pot, you have to kiss the person sitting next to you - or pay the entire restaurant bill!
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