Fondue is a
Swiss, French, and Italian dish of melted
cheese served in a communal pot (caquelon)
over a portable stove (réchaud), and eaten
by dipping long-stemmed forks with bread
into the cheese. 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.
Since the 1950s, the name "fondue" has been
generalized to other dishes in which a food
is dipped into a communal pot of hot liquid:
chocolate fondue, in which pieces of fruit
are dipped into a melted chocolate mixture,
and fondue bourguignonne, in which pieces of
meat are cooked in hot oil.