Changes

Originally, '''Fondue''' was a dish where pieces of [[bread]], [[potato]]es, or other [[vegetable]]s were dipped into hot, molten [[cheese]]. Fondue is common in [[Switzerland]], [[Piedmont]], and [[Savoie]]. With the time, the meaning of fondue was extended: With [[Fondue bourguinonne]], pieces of meat (usually [[beef]]) are dipped into hot [[Vegetable oil|oil]]. Fondue chinoise uses stripes of meat which are cooked.

Originally, '''Fondue''' was a dish where pieces of [[bread]], [[potato]]es, or other [[vegetable]]s were dipped into hot, molten [[cheese]]. Fondue is common in [[Switzerland]], [[Piedmont]], and [[Savoie]]. With the time, the meaning of fondue was extended: With [[Fondue bourguinonne]], pieces of meat (usually [[beef]]) are dipped into hot [[Vegetable oil|oil]]. Fondue chinoise uses stripes of meat which are cooked.

Fondue chinoise and Fondue bouriginonne are served with different sauces or dips. The cheese-based variety uses a mixture of [[cheese]], [[white wine]], and [[starch]] to prepare the molten cheese.

Fondue chinoise and Fondue bourguinonne are served with different sauces or dips. The cheese-based variety uses a mixture of [[cheese]], [[white wine]], and [[starch]] to prepare the molten cheese.

Originally, fondue was prepared in the Western Alps, and Jura mountains-It was made with cheese, and local cheeses were used. The term was later also used for dishes which used other hot liquids, such as oil, water, or wine. Pieces of meat, fish , bread or vegetables are then dipped  into the hot liquid.

Originally, fondue was prepared in the Western Alps, and Jura mountains-It was made with cheese, and local cheeses were used. The term was later also used for dishes which used other hot liquids, such as oil, water, or wine. Pieces of meat, fish , bread or vegetables are then dipped  into the hot liquid.

== Fondue Media ==

== Fondue Media ==

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File:Fonduerezept 1699.png|Recipe „Käß mit wein zu kochen“ of the Koch-Buch by Anna Margaretha Gessner born Kitt from 1699

File:Fonduerezept 1699.png|Recipe "Käß mit wein zu kochen" of the Koch-Buch by [[Anna Margaretha Gessner-Kitt|Anna Margaretha Gessner]] born Kitt from 1699

File:Swiss Cheese.jpg|[[Vacherin Fribourgeois]] and [[Gruyère cheese|Gruyère]] are commonly used for fondue.

File:Swiss Cheese.jpg|[[Vacherin Fribourgeois]] and [[Gruyère cheese|Gruyère]] are commonly used for fondue.