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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.

Iconic Dishes of the '70s, '80s, '90s, and '00s

Yahoo FoodAugust 27, 2014

It might be hard to remember a time when kale salads and roasted Brussels sprouts weren't on every menu in the land, but trendy dishes have been rising and falling since long before diners were tweeting photos of every course. We enlisted Alex Guarnaschelli, cookbook author and executive chef of New York restaurant Butter, to help us understand the dishes that defined the last four decades.