List Of Foods Named After People

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

A

* Poularde Adelina Patti – named for 19th-century opera singer Adelina Patti.
* Woodcock salmis Agnès Sorel – one of the dishes Agnès Sorel (1422–1450) is reputed to have created herself. A garnish, soup, timbales, and tartlets all bear her name, as later chefs remembered her for her interest in food.
* Big Hearted Al candy bar – early-20th-century presidential candidate Al Smith had this candy bar named after him by an admirer who owned a candy company.
* Fillet of Beef Prince Albert – Queen Victoria's Consort Prince Albert (1819–1861). Also named for him: an English white sauce, the pea and apple varieties, Coburg Soup (brussels sprouts and smoked bacon) and probably Albert Pudding.
* Poularde Albufera, Albufera Sauce – Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time, was named duc d'Albufera after a lake near Valencia, Spain, to mark his victory there during the Peninsular War. Marie-Antoine Carême created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken.
* Alexandertorte – possibly Tsar Alexander I, the gourmet Russian tsar who employed Antonin Carême. Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tsar's visit there.
* Gâteau Alexandra – like her husband Edward VII, Alexandra of Denmark (1844–1925) was honoured by an assortment of foods named after her when she was Princess of Wales and Queen. Besides this chocolate cake, there is consommé Alexandra, soup, sole, chicken quail, and various meat dishes.
* Lobster Duke Alexis – the Russian Grand-Duke Alexis made a highly publicized visit to the U.S. in 1871. A dinner for him at Delmonico's featured this, and was kept on the menu by chef Charles Ranhofer.
* Fettuccine Alfredo – Alfredo di Lelio, an early-20th-century Italian chef invented the dish for his pregnant wife at his Roman restaurant and popularized it among tourists.
* Consommé Princess Alice – this consommé with artichoke hearts and lettuce is named for Princess Alice, Countess of Athlone (1883–1981), one of Queen Victoria's granddaughters.
* Alice B. Toklas' hashish fudge – due to the recipe being included in her book, The Alice B. Toklas Cook Book.
* Amundsen's Dessert – (1872–1928), invented for the Norwegian polar explorer by Norwegian-American friends in Wisconsin not long before he died in an Arctic plane crash.
* Omelette André Theuriet – the French novelist and poet André Theuriet (1833–1907) has this omelette with truffles and asparagus named for him.
* Angelina Burdett plum – bred by a Mr. Dowling of Southampton, England around 1850, was named after the philanthropist Baroness Angelina Burdett-Coutts (1814–1906).
* Pommes Anna – the casserole of sliced potatoes cooked in butter was created and named by French chef Adolphe Dugléré for the 19th-century courtesan/actress Anna Deslions, who frequented Dugléré's Café Anglais (Paris). "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds.
* Arnold Palmer – beverage of half lemonade and half iced-tea, named for the golfer, Arnold Palmer.
* Omelette Arnold Bennett – an unfolded omelette with smoked haddock invented at the Savoy Hotel for the writer Arnold Bennett
* Oreiller de la Belle Aurore – Claudine-Aurore Récamier, 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. The large square pie contains a variety of game birds and their livers, veal, pork, truffles, aspic, and much else, in puff pastry.
* Château Ausone red Bordeaux wine – Ausonius (310–395), the poet employed by Valentinian I to tutor the Roman emperor's son, retired to the Bordeaux region and wrote about oyster farming. The wine named after him is said to be made of grapes grown on the site of his villa.

B

* Bachwürfel – a cubiform confectionery named after Johann S. Bach, following the style of the Mozartkugel.
* Baco noir – a hybrid grape, named after its breeder, Maurice Baco.
* Baldwin apple – Colonel Loammi Baldwin (1745–1807), a commander of militia at the Battle of Lexington, found this apple between 1784 and 1793 while working as a surveyor and engineer on the Middlesex Canal in Massachusetts.
* Chicken Cardinal la Balue – Cardinal Jean la Balue (1421–1491), a somewhat notorious minister to Louis XI, is remembered in this dish of chicken, crayfish, and mashed potatoes.
* Barros Luco – is a popular hot sandwich in Chile that includes beef and melted cheese in one of several types of bread. The sandwich is named after Chilean president Ramón Barros Luco, and was coined in the restaurant of the National Congress of Chile, where president Luco always asked for this sandwich.
* Bartlett pear – The English Williams pear variety was inadvertently renamed by Massachusetts nurseryman Enoch Bartlett, early 19th century. Williams was a 17th-century English horticulturist.
* Bauru - This popular Brazilian sandwich was created by college student Casimiro Pinto Neto, nicknamed "Bauru."
* Battenberg cake – probably named after one of the late-19th-century princely Battenberg family living in England, who gave up their German titles during World War I and changed their name to Mountbatten.
* Béarnaise sauce – although often thought to indicate the region of Béarn, the sauce name may well originate in the nickname of French king Henry IV (1553–1610), "le Grand Béarnais."
* Béchamel sauce – named to flatter the maître d'Hotel to Louis XIV, Louis de Béchamel, Marquis de Nointel (1630–1703), also a financier and ambassador.
* Bellini (cocktail) – Giovanni Bellini
* Ham mousseline à la Belmont – August Belmont (1816–1890) was born in Prussia and emigrated to the U.S. to work for the New York branch of Rothschild's. He became an extremely wealthy banker, married the daughter of Commodore Matthew Perry, and was a leading figure in New York society and American horse racing. This dish was created at Delmonico's by Charles Ranhofer, probably for a dinner given there in Belmont's honor.
* Eggs Benedict – at least two main accounts. Lemuel Benedict, a New York stockbroker, claimed to have gone to the Waldorf Hotel for breakfast one day in 1894 while suffering a hangover. He asked for a restorative in the form of toast, bacon, poached eggs, and Hollandaise sauce on the side. The maître d' ( Oscar of the Waldorf) took an interest in Benedict's order, and adapted it for the Waldorf menu, substituting English muffins and ham, adding truffles, and naming it after Benedict. The other version: in 1893, Charles Ranhofer, head chef of Delmonico's, created the dish for Mr. and/or Mrs. LeGrand Benedict, New York stockbroker and socialite.
* Eggs Benedict XVI – Pope Benedict XVI, born Joseph Alois Ratzinger (1927) now has a Germanic version of the original Eggs Benedict named after him. Rye bread and sausage or sauerbraten replace the English muffins and Canadian bacon.
* Eggs Berlioz – Hector Berlioz (1803–1869), the notable French composer, has his name on a dish of soft-boiled eggs, elevated by the addition of croustades, duchesse potatoes, and truffles and mushrooms in a Madeira sauce.
* Beyti kebab – Beyti Güler, Turkish restaurateur.
* Bibb lettuce – John B. Bibb, mid-19th-century amateur horticulturist of Frankfort, Kentucky.
* Oysters Bienville – this New Orleans dish of baked oysters in a shrimp sauce was named for Jean-Baptiste Le Moyne de Bienville (1680–1767), French governor of Louisiana and founder of New Orleans (1718).
* Bing cherry – Oregon horticulturist Seth Luelling (or Lewelling) developed the cherry around 1875, with the help of his Manchurian foreman Bing, after whom he named it.
* Bintje - a very successful potato variety created by Dutch schoolteacher Kornelis Lieuwes De Vries who in 1905 named it after one of his pupils: the then 17 year old Bintje Jansma. In 1976 she died in Franeker (Friesland) at age 88. The Bintje is equally suitable for boiling, baking, and for French fries, mashed potato and potato chips. It is the most widely cultivated potato in France and Belgium.
* Bismarck herring, Bismarcks, Schlosskäse Bismarck – Otto von Bismarck (1815–1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including pickled herring, pastry, and cheese.
* Eggs in a Mold Bizet – Georges Bizet (1838–1875), the French composer of Carmen and other operas, has a consommé named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts.
* Sole Bolivar – South American revolutionary Simón Bolívar (1783–1830).
* Bonaparte's Ribs – an early-19th-century English sweet named after Napoleon Bonaparte
* Boysenberry – Rudolf Boysen, botanist and Anaheim park superintendent, developed the loganberry/raspberry/blackberry cross around the 1920s. The berry was subsequently grown, named and marketed in the 1930s by Walter Knott of Knott's Berry Farm in California.
* Bramley apple – Matthew Bramley, butcher who in 1846 bought a cottage in Southwell, Nottinghamshire, England, which had previously belonged to Mary Ann Brailsford, who had planted the first bramley tree there in 1809.
* Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of ''The Physiology of Taste'', in which he advocated viewing cuisine as a science.
* Hot Brown – J. Graham Brown, owner of the Brown Hotel, which first served the hot sandwich.
* Parson Brown orange – Rev. Nathan L. Brown, 19th-century Florida minister and orange grower, developed what was to become the leading commercial orange of the time in the U.S.
* Bulhão Pato clams – Portuguese poet, essay writer, memorialist, member of the Royal Academy of Sciences of Lisbon, renowned bon vivant and epicurean.
* Burbank plum – Luther Burbank (1849–1926), renowned American horticulturist, bred many new varieties of plants, including this and the Russet Burbank potato.

C

* Caesar cocktail – named for Julius Caesar by Canadian bartender Walter Chell.
* Caesar's mushroom – probably named for Julius Caesar, this mushroom of southern France is also called the King of Mushrooms. There is also a Caesar potato.
* Caesar salad – Caesar Cardini (1896–1956) or one of his associates created this salad at the restaurant of the Hotel Caesar in Tijuana.
* Carpaccio – named for painter Vittore Carpaccio. So named due to the similarity of the color of the thinly sliced raw beef to the red hue Carpaccio was known for.
* Caruso sauce – Enrico Caruso
* Galantine of pheasants Casimir-Perier – Casimir-Perier (1847–1907) was a French politician working under Sadi Carnot, who briefly took office after Carnot was assassinated. Casimir-Perier was president for six months, until he resigned in 1895 under attacks from the leftist opposition party. Charles Ranhofer named this dish and one of palmettes after him.
* Chaliapin steak – made by the order of Feodor Chaliapin (1873–1938) in Japan.
* Charlotte Corday – Charlotte Corday (1768–1793), the assassin of the radical Jean-Paul Marat was paid tribute with an ice cream dessert by Charles Ranhofer of Delmonico's.
* Charlotte Russe – a dessert invented by the French chef Marie Antoine Carême (1784–1833), who named it in honor of his Russian employer Czar Alexander I ("Russe" being the French equivalent of the adjective, "Russian"). Other historians say that this sweet dish took its name from Queen Charlotte (1744–1818), wife of George III.
* Chateaubriand – a cut and a recipe for steak named for Vicomte François René de Chateaubriand (1768–1848), French writer and diplomat. His chef Montinireil is thought to have created the dish around 1822 while Chateaubriand was ambassador to England. There is also a kidney dish named for him.
* Chiboust cream – a cream filling invented by the French pastry chef Chiboust in Paris around 1846, and intended to fill his Gâteau Saint-Honoré. The filling is also called Saint-Honoré cream.
* Choron sauce – Alexandre Étienne Choron
* Christian IX cheese – honoring King Christian IX of Denmark (1818–1906), this is a caraway-seeded semi-firm Danish cheese.
* Chaudfroid of chicken Clara Morris – Clara Morris (1848–1925) was a popular 19th-century American actress, specializing in the period's emotional dramas. She became something of an overnight success when she debuted in New York in 1870, after growing up and working in Ohio ballet and theater. She had an active career until taste in drama changed in the 1890s and she turned to writing. Ranhofer named this dish for her.
* Clementines – named for Père Clément Rodier, a French monk living in North Africa at the beginning of the 20th century. Allegedly, he either found a natural mutation of the mandarin orange which he grew, or he created a hybrid of the mandarin and the Seville oranges. The fruit, however, may have originated long before in Asia.
* Cleopatra Mandarin – presumably, Cleopatra VII (69–30 BC), of the Ptolemaic dynasty, and the last queen of Egypt, is the name source for this orange and the 'Cleopatra' ( 'Ortley') apple.
* Peach pudding à la Cleveland – Grover Cleveland (1837–1908), 22nd and 24th U.S. president, was given this dish by Charles Ranhofer, who may have felt presidents deserved desserts named after them as much as Escoffier's ladies, even if Cleveland was reputed to not much like French food.
* Veuve Clicquot – a brand of Champagne, named after Barbe-Nicole Ponsardin the widow ('veuve' in French) of François Clicquot.
* Cobb salad – Robert H. Cobb, owner of the Hollywood Brown Derby restaurant, who is said to have invented the salad as a late-night snack for himself around 1936–1937.Gilbar 2008
p. 15

* Scrambled eggs à la Columbus – Christopher Columbus (1451–1506), the Italian sailor who claimed the New World for Spain, has a dish of scrambled eggs with ham, fried slices of blood pudding and beef brains named after him.
* Cox's Orange Pippin – apple named after its developer Richard Cox (1777–1845), a retired brewer, in Buckinghamshire, England.
* Lady Curzon Soup – Lady Curzon, née Mary Victoria Leiter (1870–1906), the wife of the Viceroy of India, Lord George Nathaniel Curzon, has this turtle soup with sherry attributed to her. 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.

D

* Dartois – François-Victor-Armand Dartois (1780–1867), once very well known author of French vaudeville plays, is commemorated by this pastry, made in several versions both sweet and savory.
* Shrimp DeJonghe – shrimp and garlic casserole created at DeJonghe's Hotel, an early-20th-century restaurant in Chicago, owned by brothers from Belgium.
* Sirloin of beef à la de Lesseps – Ferdinand de Lesseps (1805–1894), French builder of the Suez Canal and first to try to build the Panama Canal, was honored with a dinner at Delmonico's in 1880. A banana dessert at the dinner was afterward termed "à la Panama." Ranhofer named this beef dish after de Lesseps, probably well before de Lesseps' 1889 bankruptcy scandal.
* Delmonico steak – named for the Delmonico brothers' restaurant Delmonico's, at one time considered the finest restaurant in the United States. Delmonico steak and Lobster à la Delmonico are among the many named for the restaurant and/or its owners. The restaurant's chef Charles Ranhofer (1836–1899) named many dishes after historic figures, celebrities of the day, and favored customers.
* Chicken Demidov – Anatoly Nikolaievich Demidov, 1st Prince of San Donato (1813–1870), from a wealthy Russian industrialist family, lived in Paris from an early age with his mother, Elizaveta Alexandrovna Stroganova, whose family's name is found on this list with Beef Stroganoff. Both were extreme admirers of Napoleon, to the point where Demidov had a brief marriage to Princess Mathilde Bonaparte, niece of Napoleon, and he also bought the Elba house of exile to turn into a museum. He was a patron of artists, and a ''bon vivant''. There are two chicken dishes named after him. This one is elaborately stuffed, smothered, tied up and garnished. The Demidov (also seen as "Demidoff") name is also applied to dishes of rissoles and red snapper.
* Veal pie à la Dickens – probably around the time the popular novelist Charles Dickens (1812–1870) was making his second visit to New York, in 1867, Charles Ranhofer created this dish in his honor at Delmonico's. Ranhofer also had Beet fritters à la Dickens on the menu.
* Doboschtorte or Dobostorta – Josef Dobos, well-known Hungarian pastry chef, (born 1847), created the multi-layered chocolate torte in Budapest or Vienna.
* Dongpo pork – squares of pork, half lean meat and half fat, pan-fried then braised. Named after poet Su Dongpo (1037–1101)
* Du Barry Cream Soup – Madame du Barry (1743–1793), favorite of Louis XV of France after the death of the Marquise de Pompadour in 1764, had several dishes named for her, often involving cauliflower, as in this soup. The cauliflower is said to have been a reference to her elaborate powdered wigs.
* Sole Dubois – named for the 19th-century French chef Urbain Dubois. (see Veal Prince Orloff)
* Sole Dugléré – Adolphe Dugléré (1805–1884), starting as a student of Antonin Carême, became head chef at the famed Café Anglais in Paris in 1866, where he created and named many well-known dishes. Several dishes of fish bear his own name.
* Salad à la Dumas – Alexandre Dumas, père (1802–1870), noted French author. Apparently a favorite of Charles Ranhofer, there are also timbales, stewed woodcock, and mushrooms à la Dumas.
* Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef François Pierre La Varenne (1615–1678) was probably named for his employer, Nicolas Chalon du Blé, marquis d'Uxelles. A variety of dishes use this name.

E

* Poularde Edouard VII – like his mother Queen Victoria, Edward VII (1841–1910), noted as a gourmand, had many compliments paid him in the form of foods, both when he was Prince of Wales and later as King. Besides this chicken stuffed with foie gras, there are dishes of turbot, brill, sole, eggs, cake, the King Edward VII potato, the Edward VII apple, et al.
* Elliott Blueberry named for Arthur Elliot
* Endicott Pear – John Endicott (c. 1588–1665), early settler and governor of Massachusetts, imported pear trees from England (variety name unknown) c. 1630. The fruit was given his name.
* Esterhazy torte – named after Paul III Anton, Prince Esterházy, diplomat of the Austro-Hungarian Empire.
* Steak Esterházy – probably a 19th-century Prince Esterházy of Hungary, of a family close to Austrian royalty.
* Sweetbreads à l'Eugénie – Eugénie de Montijo (1826–1920), wife of Napoleon III, was very probably the inspiration for this dish by Charles Ranhofer.
*Eve's Pudding – British apple pudding named after Eve, because of the presence of apples in the dessert. The pudding was first mentioned in 1823.

F

* Marechal Foch – a hybrid grape variety, named after the French Field Marshal Ferdinand Foch.
* Soup Fontanges – the soup of sorrel and peas in consommé with cream and egg yolks is named after Mlle. de Fontanges, Marie Angelique de Scorailles (1659–1681), Louis XIV's mistress between Mme. de Montespan and Mme. de Maintenon.
* Bananas Foster – named after Richard Foster, regular customer and friend of New Orleans restaurant Brennan's owner Owen Brennan, 1951.
* Frangelico – Fra Angelico
* Frangipane – almond pastry filling and tart named for Marquis Muzio Frangipani, a 16th-century Italian of the Frangipane family (also known as Cesar Frangipani) living in Paris. He invented a well-known bitter-almond scented glove perfume, used by Louis XIII.

G

* Green Gage plum or Greengage – Sir William Gage, 7th Baronet (1695–1744) is believed to have brought the plum to England from France around 1725. Knowingly or unknowingly, he renamed the plum that in France was called Reine Claude, after Francis I's wife Claude (1499–1524), daughter of Louis XII.
* Galliano (liqueur) – Giuseppe Galliano
* Cherry Garcia ice cream – Ben & Jerry's homage to Grateful Dead leader Jerry Garcia (1942–1995).
* Garibaldi biscuits – English biscuits named for Giuseppe Garibaldi (1807–1882), Italian patriot and leader of the drive to unite Italy, after his wildly popular visit to England in 1864. There is also a French demi-glâce sauce with mustard and anchovies, and a consommé named after him.
* Baron de bœuf à la St. George – a dinner in honor of British guests was probably being held at Delmonico's when Ranhofer named this dish. Saint George, a Roman soldier, was martyred c. 304, and was adopted as England's patron saint in the 13th century. The dinner finished with "Plum Pudding à la St. George."
* Chicken sauté George Sand – George Sand, the pseudonym of French author Amandine-Aurore-Lucile Dupin, Baronne Dudevant (1804–1876), a major figure in mid-19th-century Parisian salons, had several dishes named for her, including fish consommé and sole.
* German chocolate cake – originally known as German's chocolate cake – the 1950s American cake took its name from Baker's German's Sweet Chocolate, which in turn took its name from Sam German who developed the sweet baking chocolate (between milk and semi-sweet) in 1852.
* Graham crackers, Graham flour – Sylvester Graham, 19th-century American Presbyterian minister and proponent of a puritan lifestyle based on teetotalling, vegetarianism, and whole wheat.
* Granny Smith – Granny Smith is an apple originating in Australia from 1868 from a chance seedling propagated by Marie Ana (Granny) Smith, hence the apple is named after her.
* Earl Grey tea – Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister 1830–1834.
* Lady Grey Tea
* James Grieve apple – an old variety of apple. It gets its name from its breeder, James Grieve, who raised the apple in Edinburgh, Scotland some time before 1893.
* Bombe Grimaldi – kümmel-flavored Bombe glacée, a frozen dessert probably named for a late-19th-century member or relative of Monaco's royal Grimaldi family. There is also an apple flan Grimaldi.
* Gundel palacsinta – Hungarian chef Gundel Károly is credited with inventing some 20 dishes, the best known this crêpe-like pancake stuffed with rum-infused raisins and nuts and served with a chocolate-rum sauce.
* Estomacs de dinde à la Gustave Doré – Gustave Doré (1832–1883) was France's most popular book illustrator of the 19th century. Charles Ranhofer created this dish of turkey in his honor.
* Gustavus Adolphus pastry – named for Swedish King Gustavus Adolphus the Great and eaten every year on his death day, the 6 November, especially in Gothenburg.

H

* Hamantash – a small pastry allegedly named for the hat of the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. The pastries are traditionally eaten at Purim.
* Hass avocado – in the 1920s, California postal worker Rudolph Hass set out to grow a number of Lyon avocado trees in his backyard. One of the seedlings he bought was a chance variant which produced fruit, his children apparently noticed as unique. Hass patented the variety in 1935, and it now makes up about 75% of U.S. avocado production.
* Heath bar – the American "English toffee" bar is named for brothers Bayard and Everett Heath, Illinois confectioners who developed it in the 1920s and eventually turned the local favorite into a nationally popular candy bar.
* Oh Henry! – the candy bar introduced by the Williamson Candy Company in Chicago, 1920, was named for a young man who frequented the company store and was often commandeered to do odd jobs with that call.
* Hillel Sandwich – a traditional seder food, it consists of matzot