Pot for 'fondue bourguignonne'
This pot – a caquelon à bourguignonne – from 1980 is part of a long tradition of fondue making in Switzerland, and symbolises the pleasure of sharing a hearty meal with friends and family.
In 1953, when Spring, a Swiss-German company, put this pot on the market, it had no idea its product would become such an important item in Swiss homes. Today this tall pot – most commonly made of cast iron and kept hot on a table warmer – is indispensable for festive meals, such as Christmas and New Year’s Eve.
Despite its name, fondue bourguignonne is Swiss in origin. The dish is very simple and practical to make: skewered pieces of beef (which were in fact originally imported from Burgundy, France) are plunged into simmering oil, and then served with mayonnaise sauces, salads and rice, chips or crisps. Since guests eat this quick but delicious dish out of a communal pot, a fondue bourguignonne makes every social gathering a fun occasion.
Alimentarium, Cooking, eating, purchasing, digesting, Vevey: Alimentarium, 2002, p. 15.