List of foods named after people

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This is a list of foods and dishes named after people.

Contents

A

Fettuccine Alfredo with chicken (left) Chicken fettuccine alfredo.JPG
Fettuccine Alfredo with chicken (left)
Pommes Anna Pommes Anna.jpg
Pommes Anna

B

Battenberg cake Battenbergcake.jpg
Battenberg cake
Bing cherries Bing Cherries (USDA ARS).jpg
Bing cherries
Eggs Benedict 2 Eggs Benedict.jpg
Eggs Benedict

C

Five clementines whole, peeled, halved and sectioned Clementines whole, peeled, half and sectioned.jpg
Five clementines whole, peeled, halved and sectioned
A Cobb salad Cobb salad, 9 May 2006.jpg
A Cobb salad
Cumberland sauce atop duck confit crepes Duck confit crepes with Cumberland sauce.jpg
Cumberland sauce atop duck confit crepes

D

E

F

G

H

I

J

K

L

M

N

Nachos in a bowl. Nachos at restaurant Solmu.jpg
Nachos in a bowl.

O

P

Hachis Parmentier. Shepherd's pie at restaurant Hell Hunt, Tallinn.jpg
Hachis Parmentier.

Q

A Queen Mary cocktail: beer, grenadine and maraschino cherries The Official Queen Mary Cocktail.jpg
A Queen Mary cocktail: beer, grenadine and maraschino cherries

R

S

Beef Stroganoff served atop pasta Beef Stroganoff on Pasta.jpg
Beef Stroganoff served atop pasta

T

Takuan Takuan.jpg
Takuan
General Tso's chicken General Tso's Chicken.JPG
General Tso's chicken

U

V

Celery Victor Celery Victor (7033758499).jpg
Celery Victor

W

A cross-section view of a Beef Wellington sliced open Beef Wellington - Crosscut.jpg
A cross-section view of a Beef Wellington sliced open

X

Y

See also

Related Research Articles

<span class="mw-page-title-main">French cuisine</span> Cuisine originating from France

French cuisine is the cooking traditions and practices from France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote Le Viandier, one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style.

<span class="mw-page-title-main">Cuisine of Quebec</span> Traditional and contemporary cuisine of Quebec, Canada

The cuisine of Québec is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians.

<span class="mw-page-title-main">Polish cuisine</span> Culinary traditions of Poland

Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.

<span class="mw-page-title-main">Chateaubriand (dish)</span> Front cut of a beef tenderloin

Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.

<span class="mw-page-title-main">Bulgarian cuisine</span> Culinary traditions of Bulgaria

Bulgarian cuisine is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish and Greek cuisine.

<span class="mw-page-title-main">Czech cuisine</span> Culinary traditions of the Czech Republic

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

<span class="mw-page-title-main">Lobster Newberg</span> American seafood dish

Lobster Newberg is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, with a secret ingredient found to be Cayenne pepper. A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade. He was said to have demonstrated the dish at Delmonico's Restaurant in New York City to the manager, Charles Delmonico, in 1876. After refinements by the chef, Charles Ranhofer, the creation was added to the restaurant's menu as Lobster à la Wenberg and it soon became very popular.

Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness of its ingredients, the mix of seafood and meat dishes, its cultural influences and the low knowledge of it by the rest of the world. Canarian cuisine is influenced by other cultures, especially that of the aboriginal inhabitants of the islands (Guanches), and has influenced Latin American cuisine.

The historical form of service à la russe is a manner of dining with courses brought to the table sequentially, and the food portioned on individual plates by the waiter. It contrasts with the older service à la française, based on several courses brought to the table simultaneously, in an impressive display of tureens and serving dishes, with diners plating food themselves.

<span class="mw-page-title-main">Delmonico's</span> American restaurant in New York City

Delmonico's is the name of a series of restaurants that operated in New York City, and Greenwich, Connecticut with the present version located at 56 Beaver Street in the Financial District of Manhattan. The original version was widely recognized as America's first fine dining restaurant. Beginning as a small cafe and pastry shop in 1827 at 23 William Street, Delmonico's eventually grew into a hospitality empire that encompassed several luxury restaurants catering to titans of industry, the political elite and cultural luminaries. In many respects, Delmonico's represented the genesis of American fine dining cuisine, pioneering numerous restaurant innovations, developing iconic American dishes, and setting a standard for dining excellence. Delmonico's shuttered all locations by 1923. In 1926, Delmonico's under new ownership by Italian immigrant Oscar Tucci reopened at 56 Beaver Street.

<span class="mw-page-title-main">Charles Ranhofer</span>

Charles Ranhofer was the chef at Delmonico's Restaurant in New York from 1862 to 1876 and 1879 to 1896. Ranhofer was the author of The Epicurean (1894), an encyclopedic cookbook of over 1,000 pages, similar in scope to Escoffier's Le Guide Culinaire.

<span class="mw-page-title-main">Chicken à la King</span> Diced chicken dish with a cream sauce

Chicken à la King is a dish consisting of diced chicken in a cream sauce, often with sherry, mushrooms, and vegetables, generally served over rice, noodles, or bread. It is also often served in a vol-au-vent or pastry case. It is sometimes made with tuna or turkey in place of chicken.

<span class="mw-page-title-main">Tunisian cuisine</span> Culinary traditions of Tunisia

Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.

<span class="mw-page-title-main">Betawi cuisine</span> Cuisine of the Betawi people of Jakarta, Indonesia

Betawi cuisine is rich, diverse and eclectic, in part because the Betawi people that create them were composed from numbers of regional immigrants that came from various places in the Indonesian archipelago, as well as Chinese, Indian, Arab, and European traders, visitors and immigrants that were attracted to the port city of Batavia since centuries ago.

References

  1. 1 2 3 4 5 6 7 8 9 10 "Foods you didn't know were named after people". Fox News . June 5, 2014. Retrieved August 26, 2015.
  2. 1 2 3 4 5 6 Skidelsky, William (February 4, 2012). "The 10 best foods named after people – in pictures". The Guardian . Retrieved August 26, 2015.
  3. "Oreiller de la Belle Aurore". smallparty.org.
  4. "Eggs Benedict XVI". Archived from the original on February 13, 2006.
  5. Gaunt, Doram (9 May 2008) "Ben-Gurion's Rice", Haaretz. Retrieved July 21, 2023.
  6. Gilbar 2008, p. 14.
  7. Gilbar 2008, p. 5.
  8. "Charlotte Russe Cake History, Charlotte Malakoff, Apple Charlotte, Whats Cooking America". whatscookingamerica.net. 26 May 2015.
  9. 1 2 Gilbar 2008, p. 15.
  10. Claiborne, Craig (19 September 1977). "De Gustibus: More on Lady Curzon's Turtle Soup". The New York Times.
  11. Gilbar 2008, p. 10.
  12. Barry Popik. "The Big Apple: Chicken a la King". barrypopik.com.
  13. lamingtons
  14. "Anhui Cuisine". China Daily . 2005. Retrieved 26 August 2015.
  15. Wright, Bekah (April 1, 2013) "The Lyder Side of Westwood", UCLA Magazine
  16. "History". Bauer's Candies. Retrieved 2022-07-27.
  17. "ESoupSong 49: The Hardest Soup in the World".
  18. Gilbar 2008, pp. 6–7.
  19. Gilbar 2008, p. 7.
  20. "Osmania biscuit". 6 February 2019.
  21. "Traditionsenlig tårtfrossa – Prinsessyra bäddar för prinsesstårtans vecka" (in Swedish). Cisionwire. 2009-09-17. Archived from the original on 2010-10-17. Retrieved 2009-12-19.
  22. 1 2 Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN   963-13-3600-X. OCLC   32227400.page 130
  23. 1 2 Gilbar 2008, p. 30.
  24. "Feeding America".
  25. "EGGS WOODHOUSE: An Expensive Dish for Archer Fans".
  26. "ARCHER – HOW TO ARCHER – DVD EXTRAS (SEASON 03)[cookery with archer]". YouTube .

Bibliography

Further reading