ʻAʻole kahi ipu ʻo Swiss fondue ma ke ʻano he ʻano ʻai ia. I kēia lā, loaʻa ka fondue Swiss ma kēlā me kēia pākaukau, a he kuleana nui ia no nā hale waiwai.
ʻO Fondue wale nō ka meaʻai ʻāina maoli ma Switzerland, a ua ola ʻo ia no ʻehiku mau kenekulia. Ua manaʻo ʻia ʻo ka moʻomeheu o ka ʻū ʻana i nā ʻāpana meaʻai i loko o ka paʻakai hehee mai ka Swiss Alps, kahi e hānai ai nā kahu hipa i nā hipa. Haʻalele nā kahu hipa no ka manawa lōʻihi i ka paʻakai, ka berena a me ka waina me lākou. No kekahi mau lā, ua maloʻo nā huahana a fizzled - a ua ala mai ka manaʻo e wela i nā ʻāpana cheese i ke ahi i ka pō, e hoʻoheheʻe iā lākou me ka waina, a laila e hoʻomoe i ka berena kahiko i ka nui o ka momona momona. Ua hoʻohana ʻia nā ipu lepo a i ʻole nā kīʻaha hao e pale ai i ka ʻā ʻana o ka cheese, ua hoʻoulu ʻia me ka spatula lāʻau. ʻAʻohe mea i manaʻo e lilo ka fondue (mai ka huaʻōlelo Farani "melt") i mea hoʻomana holoʻokoʻa, moʻomeheu a me nā kuʻuna i ka wā e hiki mai ana!
Ma ka liʻuliʻu, hoʻolaha ka ipu a nā kahu hipa i waena o nā makaʻāinana a pau i ka papa o nā kauā. ʻAʻole hiki iā ʻoe ke hūnā i kahi awl i loko o kahi ʻeke - ua ʻike ka poʻe ʻona me ka makemake o ka poʻe mahiʻai e ʻai ana i ka tī hoʻoheheʻe ʻia, a makemake lākou e ʻike i ka pā ma kā lākou pākaukau. ʻOiaʻiʻo, no nā aristocrats, nā ʻano pipiʻi hanohano o nā tīhi a me nā waina i hoʻohana ʻia i loko o ka fondue, a ua hoʻokomo ʻia nā ʻano pā like ʻole i loko o ka papapa tī, a hoʻonui iki i ka laulā o nā meaʻai māmā.
I ka manawa mua, ʻaʻole i hala ka fondue ma waho o nā palena o Kuikilana a hiki i ka wā e leʻaleʻa ai nā malihini kipa mai ʻAukekulia, ʻItalia, Kelemania a me Palani. Hoʻomaka ka hoʻomaka ʻana o ka poʻe kipa e hāʻawi i ka manaʻo i ko lākou wahi, kahi a nā chef kūloko i hoʻoponopono ai i ka papa kuhikuhi a lawe mai i ko lākou mau manaʻo ʻono i ko lākou ulu ʻana. ʻO ia ka inoa Palani i pili i ka ipu fondue, e like me ka hapa nui o nā papa kuhikuhi i lilo i kaulana.
I Italia i kēia manawa, ua lilo ʻo fondue i fonduta a me banya cauda. No nā fondout, ua hoʻohui ʻia nā yolks egg i ka huikau o nā tīhi kūloko i waiwai ai kēia ʻāina, a ua hoʻohana ʻia nā ʻāpana o nā iʻa iʻa, nā ʻalalā a me nā moa i mea ʻai māmā. No ke kumu wela o ka banya cauda, ka waiūpaka a me ka aila ʻoliva, kālika, nā heleuma, a me nā ʻāpana o nā mea kanu i hoʻoweliweli ʻia i loko o ka mea nū hopena.
В Holland aia kekahi ʻano fondue i kapa ʻia ʻo kaasdup.
В China i kēlā mau lā, hāʻawi ʻia kahi pā i nā ʻāpana o kaʻiʻo i hoʻolapalapa ʻia i ka moa. ʻO kēlā fondue Kina i lawe ʻia i ka Hikina Hikina e nā Mongol i ke kenekulia XIV. Ua hoʻolapalapa lōʻihi kēia lāhui i nā meaʻai maka i loko o ka baila i hoʻolapalapa ʻia ma mua koke o ka lawelawe ʻana. Ma kahi o ka hipa Mongolian, ua hoʻomaka ka Pake e hoʻohana i ka moa pickled, dumplings a me nā mea kanu. Hele pū ka ʻai wela me nā mea kanu a me nā mea ʻono hou i hana ʻia mai ka soya, ka wai a me ka aila sesame.
Farani hana ʻia ka fondue mai ka aila mea kanu paila. Ua hana nā mōneka ʻo Burgundian i kēia hana kuke no ka makemake nui e hoʻomehana i ke kau anuanu, me ka hoʻohana ʻole ʻana i ka manawa a me ka ikaika i ka kuke ʻana. Ua kapa ʻia ka ipu he "fondue bourguignon" a i ʻole fondg burgundy. Hāʻawi ʻia me ka waina, ka berena crispy mehana, kahi ipu ʻuala a me kahi mea ʻai i hana ʻia mai nā mea kanu hou - nā pepa ʻono, nā ʻōmato, nā ʻakaʻula, nā mea kanu, ka basil a me ka fennel.
I ka wā o ka French Revolution, ua hōʻea kahi fondue i kahi pae hou o ke kaulana. ʻO Jean Anselm Brija-Savarin, he kanaka Pelekane kaulana, i hala mau makahiki i ka United States, kahi i loaʻa ai iā ia ke ola ma ka hoʻokani pila ʻana a me ke aʻo ʻana i ka ʻōlelo Palani. Ua kūpaʻa ʻo ia i nā kuʻuna culinary o kona ʻāina, a nāna nō i hoʻolauna i ka poʻe ʻAmelika i ka cheese fondue fondue au fromage. Kapa ʻia ka papa ʻaina tī kuʻikuʻi ʻo Neuchâtel fondue.
Ma nā makahiki 60 a me 70, nui nā ʻano like ʻole o ka fondue i nalowale ka papa kuhikuhi Swiss ma waena o nā ʻano like ʻole.
Burgundy Ua ʻike ʻia ʻo fondue ma ka papa kuhikuhi o ka hale ʻaina ʻo New York "Swiss Chalet" i ka makahiki 1956. I ka makahiki 1964, ua hoʻomākaukau kāna chef ʻo Konrad Egli a lawelawe i kahi fondue kokoleka (Toblerone fondue) i lanakila i ka puʻuwai o nā niho momona a pau o ka honua. Hoʻopomo ʻia nā ʻāpana o nā hua pala a me nā hua, a me nā ʻāpana biscuit i loko o ka kokoleka hoʻoheheʻe ʻia. I kēia lā, aia kahi fondue momona me ka caramel wela, ka niu niu, nā ʻono liqueurs, a me nā ʻano ʻano ʻē aʻe he nui. Hele pū ka fondue ʻoluʻolu me nā waina ʻālohilohi a me nā ʻano ʻē ʻē aʻe āpau.
I nā makahiki 90, ua lilo ka meaʻai olakino i mea nui, a me ka fondue, ma ke ʻano he calorie kiʻekiʻe, hoʻomaka e nalo ka lepo. Akā i kēia lā, i nā hoʻoilo anuanu, he mea mau nō ke ʻākoakoa ma kahi pākaukau nui a hoʻolilo manawa i nā kamaʻilio leʻaleʻa i ka hui ʻoluʻolu, e ʻai ana i ka fondue wela.
ʻIke Pono Fondue
- Hōʻike ʻo Iliad a Homer i kahi papa hana no kahi kīʻaha like loa me ka fondue: ʻo ka tī kao, ka waina a me ka palaoa i hoʻolapalapa ʻia ma kahi ahi ahi.
- ʻO ka ʻōlelo i kākau mua ʻia no ka fondue Swiss mai ka makahiki 1699. Ma ka puke kuke a Anna Margarita Gessner, kapa ʻia ka fondue ma ke ʻano he "tī a me ka waina."
- He aloha nui ʻo Jean-Jacques Rousseau i ka fondue, ka mea āna i ʻae pinepine ai i ka launa leka ʻana me kāna mau hoaaloha, nostalgic no nā ʻaha ʻoluʻolu ma kahi ipu wela.
- I ka makahiki 1914, ua heleleʻi ka noi no ka tī ma Switzerland, a no laila ua kupu aʻe ka manaʻo e kūʻai aku i ka tī no ka fondue. No laila, ua hoʻonui ʻia ke kaulana o ke pā i nā manawa he nui.