Fondue enjoying a boom as foodies take a dip back to the ’70s

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The fondue upturn could be partially down to Brexit, says a psychologistBut fondue is derive pleasuring a boom thanks to a combination of nostalgia, comfort eating and the trend for portion meals.
Even Brexit is a factor in the rebirth of the classic dinner beanfeast favourite, according to a top psychologist.
Professor Charles Spence has analysed the intentions behind the revival which has trebled sales of fondue sets beyond the last two years.
Fondue – dunking bread into melted cheese or eatables into hot oil – was invented by the Swiss to warm up cold winter nights.
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It does fit with the trend toward sharing plates
Professor Charles Spence

Nowadays the curious long forks used for dipping are part of the attraction in an age where it is fashionable to find alternatives to normal crockery and cutlery, said Professor Spence.
The conjectural psychologist, based at Oxford University, listed various factors behind the restoration in a report for the International Journal of Gastronomy and Food Science.
He said: “Depression chunks of bread into a pot of bubbling cheese and wine or the pieces of eatables into bubbling hot oil is not, after all, exactly anyone’s notion of healthy.
“Nor is fondue an specifically photogenic dish either, so, again, off trend as far as the growth of more Instagramable dishes is worried.” 

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Sales of fondue sets have trebled finished the last two years“On the other hand, it does fit with the trend toward deal plates.”
This was also evident in the rise of similar styles of luncheon including Mediterranean meze and sharing plates that encourage sociability, he conjectured.
Nostalgia among middle aged, middle class Britons was another part, as was the desire for comfort food across all age groups.
But then there could be civil reasons too. “It may link to current concerns about global insecurity since the fondue can be over as something of a nostalgic dish for some and a comfort food for many,” he articulate.

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“The provenances of the fondue in a country that lies just outside the EU but which supervises to maintain good economic/political relations may also be relevant the truth current debate about how Brexit will play out.
“At a time when the UK is imaging out if and how to separate from the rest of Europe, this nostalgic food devises from a part of Europe that stands outside the European Mixing but is still connected.”
He said that is in much the way that many in the UK assumption to achieve.
He added perhaps, then, the fondue craze can partly be elucidated by Britons “trying, implicitly or otherwise, to convey an impression, or identity, under the aegis the food we eat of the future we would like for ourselves.”

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