FonduePot
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A reference companion to the museum — curated topic sections that go deeper on the subjects behind the collection. Every entry, image, and fact is drawn from Wikipedia and Wikimedia Commons.
Fondue & Hot Pot Basics
The core communal-pot dishes and the idea behind them — Swiss fondue and raclette, Chinese hot pot, Japanese nabemono and sukiyaki, Korean jeongol, and the shared-table traditions that connect them.
13 entriesCheeses, Broths & Bases
What actually goes in the pot — Gruyère and other alpine cheeses, dashi and bone broth, chocolate for a dessert fondue, and the bases every communal pot is built on.
14 entriesEquipment & Technique
The tools of the shared pot — fondue forks and skewers, chopsticks and ladles, burners and thermometers, and the cookware that keeps a communal meal running smoothly.
13 entriesDips, Sauces & Sides
The condiments that finish the meal — ponzu and sesame dips, gochujang and chili oil, kimchi and banchan, and the pickles and sauces that give a shared pot its flavor.
12 entries