List of foods named after people
Wikimedia list article
|Dish||Named in honour of||Main ingredients||Notes|
|Bloody Caesar cocktail||Julius Caesar||Created by Canadian bartender Walter Chell.|
|Caesar's mushroom||probably named for Julius Caesar||Mushroom of southern France||is also called the King of Mushrooms|
|Caesar salad||Hotel Caesar in Tijuana|||
|Carpaccio||named for painter Vittore Carpaccio||Thinly sliced raw beef.||Carpaccio was known for using a red colour which looked like that of raw beef|
|Caruso sauce||Enrico Caruso|
|Galantine of pheasants Casimir Perier||Jean Casimir Perier||pheasant||Charles Ranhofer named these dishes after this French president.|
|Palmettes Casimir Perier|
|Apple Charlotte||Queen Charlotte||fruit puree||a baked dessert|
|Charlotte Russe||Czar Alexander I||Bavarian cream, sponge cake fingers||An uncooked dish, renamed in honour of Marie-Antoine Carême's employer ("Russe" being the French equivalent of the adjective, "Russian") in the Second Empire. Carême called his creation Charlotte à la parisienne.|
|Charlotte Corday||Charlotte Corday (1768–1793),||ice cream||an ice cream dessert by Charles Ranhofer of Delmonico's|
|Chateaubriand||Vicomte François René de Chateaubriand (1768–1848)||Steak||a cut and a recipe named for Chateaubriand, by his chef Montinireil. Probably around 1822 while he was ambassador to England. There is also a kidney dish named for him.|
|Chiboust cream||French pastry chef Chiboust||Cream filling||Invented by the French pastry chef Chiboust in Paris around 1846, for his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream.|
|Choron sauce||Alexandre Étienne Choron|
|Christian IX cheese||King Christian IX of Denmark (1818–1906)||Caraway-seeded semi-firm Danish cheese.|
|Chaudfroid of chicken Clara Morris||Clara Morris (1848–1925)||Chicken||Charles Ranhofer named this dish for the popular 19th-century American actress. When the taste in drama changed in the 1890s and she turned to writing.|
|Clementines||Père Clément Rodier||Type of citrus fruit|
|Cleopatra Mandarin orange||presumably, Cleopatra VII (69–30 BC),||fruits|
|Peach pudding à la Cleveland||Grover Cleveland||Peaches||Charles Ranhofer seemed to feel presidents deserved desserts named after them, like Escoffier did ladies, even if Cleveland was reputed to not much like French food.|
|Veuve Clicquot||Barbe-Nicole Ponsardin||Champagne brand||Ponsardin was the widow (French: veuve) of François Clicquot.|
|Cobb Salad||Robert H. Cobb||Cobb owned the Hollywood Brown Derby restaurant, and is said to have invented this as a late-night snack for himself in 1936–1937.|
|Scrambled eggs à la Columbus||Christopher Columbus||eggs ham, blood pudding and beef brains|
|Cox's Orange Pippin||Richard Cox (1777–1845)||Apple variety||Named after its developer in Buckinghamshire|
|Cumberland Sauce||Ernst August of Hanover, 3rd Duke of Cumberland||Sauce for game|
|Lady Curzon Soup||Lady Curzon, née Mary Victoria Leiter (1870–1906)||turtle soup with sherry||Allegedly, she directed the inclusion of sherry when a teetotalling guest prevented the usual serving of alcohol at a dinner, around 1905. Lady Curzon was the daughter of Chicago businessman Levi Z. Leiter, who co-founded the original department store now called Marshall Field.|
|Dish||Named in honour of||Main ingredients||Notes|
|Dartois||François-Victor-Armand Dartois (1780–1867)||Several versions of this pastry, some sweet, some savoury||Dartois was once very well-known author of French vaudeville plays|
|Shrimp DeJonghe||The DeJonghe Brothers||shrimp and garlic casserole||created at DeJonghe's Hotel, 1n early-20th-century Chicago, owned by brothers from Belgium.|
|Sirloin of beef à la de Lesseps||Ferdinand de Lesseps||Beef||Ranhofer named this beef dish after de Lessep, following a dinner in his honour. A banana dessert from the same dinner was afterward termed "à la Panama." ,probably well before de Lesseps' 1889 bankruptcy scandal.|
|Delmonico steak||Delmonico's Restaurant||Steak||Two of the many dishes named after the restaurant in the United States, or the brothers who owned it.|
|Lobster à la Delmonico||Lobster|
|Chicken Demidoff||Prince Anatole Demidoff (1813–1870)||Chicken, elaboratedly stuffed, smothered, tied up and garnished||There are two chicken dishes named after him, and the Demidoff name is also applied to dishes of rissoles and red snapper.|
|Veal pie à la Dickens
||Charles Dickens (1812–1870)||Veal||Two dishes from Delmonico’s menu, probably from around the time Dickens was making his second visit to New York in 1867.|
|Beet fritters à la Dickens||Beetroot|
|Doboschtorte or Dobostorta||Josef Dobos||multi-layered chocolate torte||Created by Josef Dobos, a well-known Hungarian pastry chef, in Budapest or Vienna.|
|Dongpo's pork||Su Dongpo (1037–1101), poet||squares of pork, half lean meat and half fat, pan-fried then braised.|
|Potage à la Du Barry||Madame du Barry||Cauliflower, potato, consommé, cream||Several dishes cauliflower based dishes arenamed for her. It was said to be a reference to her elaborate powdered wigs.|
|Salade Du Barry||Cauliflower, radishes|
|Sole Dubois||Urbain Dubois 19th-century French chef||Sole||(see Veal Prince Orloff)|
|Sole Dugléré||Adolphe Dugléré (1805–1884)||Sole||Dugléré, started as a student of Antonin Carême, when he became head chef at the famed Café Anglais in Paris in 1866, he began creating and naming many well-known dishes. Several fish dishes bear his own name.|
|Salad à la Dumas||Alexandre Dumas, père||Various salads||Apparently a favourite of|
|Mushrooms à la Dumas|
|Stewed Woodcock à la Dumas|
|Timbale à la Dumas|
|Duxelles||Nicolas Chalon du Blé, marquis d'Uxelles||a mushroom-based sauce or garnish||D’Uxelles employed French chef François Pierre La Varenne (1615–1678), who created the dish. A variety of dishes use this name.|
- Created by Charles Ranhofer
- Soup, sole, chicken, quail, and various meat dishes are also named after her.
- Created by Escoffier
- Created by his friends not long before he died in an Arctic plane crash
- Created by Adolphe Dugléré at his Café Anglais. "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds
-  The mother of Jean Anthelme Brillat-Savarin also has a lobster dish named after her but this elaborate game pie was one of her son's favorite dishes.
- Hybrid grape, named after its breeder
- Found by Baldwin, a commander of militia at the Battle of Lexington, while working as a surveyor and engineer on the Middlesex Canal in Massachusetts between 1784 and 1793
- Accidentally renaming of the English Williams pear by Massachusetts nurseryman Bartlett. Williams was a 17th-century English horticulturist.
- But often thought to indicate the region of Béarn
- Oscar Tschirky at the Waldorf-Astoria
- "Eggs Benedict XVI". Archived from the original on 2006-02-13. Retrieved 2011-02-12.
- "Three Renowned Turkish Restaurants: Beyti Meat Restaurant". Skylife - Turkish Airlines magazine (12): 1–4. 2000.
- Named after a mid-19th-century amateur horticulturist of Frankfort, Kentucky
- A New Orleans dish was named for French governor of Louisiana and founder of New Orleans (1718).
- Developed around 1875 bySeth Luelling (or Lewelling), an Oregon horticulturist. Named after his Manchurian foreman Bing
- The first Chancellor of the German Empire. This is just a few of the many foods named after him. The Black Velvet Cocktail is also sometime called a Bismarck.
- an early-19th-century English sweet
- Brillat-Savarin was author of The Physiology of Taste, in which he spoke about cuisine as a science. These are only a few of the dishes named after him
- Brown was a 19th-century Florida minister and orange grower who, developed what was to become the leading commercial orange of the time in the U.S.
- Burbank was an American horticulturist, who bred many new varieties of plants, including this and the Russet Burbank potato.
- Caesar Cardini (1896–1956) or one of his associates created this salad at the restaurant he owned