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1970s: Fondue
When it came to dining in the campy 1970s, "there were a lot of accoutrements, a lot of doo-dads and bric-a-bracs," says Guarnaschelli, "and a lot of fun, communal appetizers." And nothing was more fun or communal than fondue. Those groovy pots defined a decade's worth of dinner parties. And although it might be most frequently associated with simple bread cubes and gooey Gruyère, the sky was the limit when it came to combinations – from beef chunks dipped in sizzling oil to marshmallows dunked in melted chocolate.

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