Fondue became the national dish of Switzerland in the 1930s, largely due to a marketing campaign by the Swiss Cheese Union to increase cheese consumption. The word comes from the French 'fondre,' meaning 'to melt.' A classic fondue is made with a blend of Gruyère and Emmental cheeses, melted with white wine and a bit of garlic. To prevent the cheese and wine from separating, cornstarch is often added as an emulsifier. Traditionally, fondue is served in a ceramic pot called a 'caquelon.' There is a strict etiquette to fondue: if a man drops his bread into the pot, he must buy a round of drinks; if a woman does, she must kiss her neighbors.