List of foods named after people
Wikimedia list article
This is a list of foods that were named after people.
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| 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 potato | |||
| Caesar salad | Hotel Caesar in Tijuana | [22] | |
| 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 | |
| Cleopatra apple | |||
| 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. |
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| 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 Charles Ranhofer |
| 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. |
References change
- ↑ 1.0 1.1 1.2 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
- ↑ [1] 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