“The irreversible phase separation of fondue is a common issue and has ruined countless dinners.” This state of affairs has been compounded by the fact that : “Many half-truths persist in Swiss kitchens on how to prepare the perfect fondue.” So explain Pascal Bertsch, Laura Savorani, and Peter Fischer of the Institute of Food Nutrition […]
Tag: fondue
Getting to the bottom of the Swiss fondue paradox – philosophically
“We review the history of the philosophy of fondue since Aristotle so as to arrive at the formulation of the paradox of Swiss fondue. Either the wine and the cheese cease to exist (Buridan), but then the fondue is not really a mixture of wine and cheese. Or the wine and the cheese continue to […]