by Luke Dodds
In the
rugged mountains of 18th-century Switzerland, winters could be
bitterly cold and last many months.The residents of Canton Neuchatel _(1)_ a clever way to make those difficult months a lot more delicious.
At that time, most food in Switzerland was produced during the summer and fall, and large _(2)_ of
easily-preserved food like bread, cheese, and wine had to be
stockpiled to be eaten during the winter months. That worked well _(3)_, but after being stored for long periods, the cheese became rock
solid, and the bread became so hard that it had to be _(4)_ with an
ax.
With
brick-like food and cold bodies, the Swiss would gather around a pot _(5)_ over a stove and
toss in the hard cheese with some wine and local
spices.
Mixing the cheese
and wine over the heat produced a rich, creamy
sauce. The hard bread was
dipped into the sauce and quickly made soft and delicious. The word fondue _(6)_ the French word for "to
melt."
The idea spread throughout Europe, and
numerous local
varieties _(7)_
incorporating local cheeses and spices. However, people found the traditional _(8)_ so tasty that even after modern
storage techniques were invented, they continued to
indulge in it.
French
peasants working in vineyards also created their own version. They dipped
chunks of uncooked meat into _(9)_ oil and then dipped the meat into other sauces that often included melted cheese. American tourists discovered the dish in the 1950s, and it became widely popular in the US.
Chocolate fondue is a modern
adaptation in _(10)_ chocolate is heated,
liquefied, and sometimes
cycled through a
fountain. Lucky
diners dip pieces of fruit in the melted chocolate for a truly
delectable treat.
Yummy!
(A) which (B) chopped (C) hanging (D) recipe (E) sprang up
(F) enough (G) quantities (H) devised (I) boiling (J) comes from
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