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Swiss Watching: Inside the Land of Milk and Money by Diccon Bewes

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NINEWHERE THE CHOCOLATE COMES FROM

Anational dish is so much a part of a country’s image, both at home and abroad, that it becomes an integral factor in the stereotyping of every country. England has fish and chips, Spain its paella, while it’s haggis in Scotland and a hamburger in the States. For Switzerland it’s fondue, which is so popular with the Swiss that they don’t just have the cheese-and-wine variety. There’s also fondue chinoise, where thinly sliced beef is dropped into hot broth to cook and eaten with a variety of sauces; on high days and holidays, it makes a popular Swiss family meal. Or there’s fondue bourguignonne, which uses hot oil not broth to cook the meat. But while others love fondue, I fon-don’t. Except for one, chocolate ...

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