By Alison Snyder
Their eyes peer over the brim of the pot as they swirl their strawberries in the oozing chocolate. Smiling with pleasure, they mingle and chew and chat between quick jabs at a strawberry or piece of bread. This is fondue: a quick and simple activity that is sure to be a crowd pleaser.
The concept of fondue originated in tiny villages in Switzerland, as peasants salvaged every scrap of food in the wintertime. They melted their hardened cheeses in earthenware pots then dipped their stale bread into the cheese mixture.
Cheese fondue eventually made its way to France, where it acquired its name from the French word 'fondre,' which means 'to melt.'
Over the years, fondue migrated to America, reaching its heyday in the ''60s and ''70s as the ultimate party food. The fad grew to include cubes of meat cooked in hot oil as well as dessert fondues of fruit, marshmallows and cake dipped into chocolate or caramel, among other saucy variations.
Now, decades after the craze declined, fondue is making a comeback, especially among college students.
'I think it''s a good idea because it''s something unique and different that offers a different twist to parties,' said Jeremy Jones, a recently graduated history teaching major. 'It''s nice because you can have a conversation with people and dessert at the same time.'
Jones, the former president of the 2Tall Club at BYU, hosted a fondue party for the club last year and attended multiple fondue parties while at BYU. He said fondue parties always make an impression.
'People who want to have reputable parties just need to throw fondue in the mix and people remember it for years to come,' he said.
Jones said he still remembers his first fondue party, at age 10, when he and a group of peers 'sat around roasting things,' eventually dipping everything they could find, including fruit loops and hot dogs, into the cheese fondue.
Despite Jones'' first experience, fondue can be a sophisticated, simple and savory experience for students interested in dipping in to fondue.
Local restaurants offer a dining-out option. Zupas, located off University Parkway across from Cottontree Square, offers chocolate, s''more and caramel apple fondues with fruit, candy bars, baked goods and marshmallows for dipping.
In Salt Lake City, The Melting Pot, on 340 S. Main St. offers a full-course meal, including cheese appetizers; a meat, vegetable or seafood main course; and dessert fondues. Katie Hamren, a manager at The Melting Pot, said she usually sees college students, who are often on limited budgets, come in for just cheese and chocolate.
Students can also buy their own fondue equipment. The equipment usually includes an earthenware pot for cheese or chocolate or a thick metal one for meat. Fondue forks with temperature-safe handles and a stand with a small burner underneath are also included in sets. Fondue sets are available at local stores such as Target, Bed Bath & Beyond and Wal-Mart.
Students can even cook fondue in a heavy pot on the stove, according to the 'Fabulous Fondue Cookbook' by Carmel Reingold available at the Harold B. Lee Library. Slow cookers also present another fondue option for either cheese or chocolate.