List Of Foods Named After People

For other lists of eponyms (names derived from people) see eponym.

For a list of eponyms sorted by name see List of eponyms.

A-B

• Albert Pudding, and Prince Albert Peas – Queen Victoria's Consort Prince Albert (1819-1861). There is also a Victoria pea.
• Fettuccine Alfredo – Alfredo di Lelio, an early 20th-century Italian chef who invented the dish for his wife in 1914-20 at his Roman restaurant. The dish became famous in part because Mary Pickford and Douglas Fairbanks touted it after their 1927 visit to Rome. The authentic Alfredo recipe contains only several butters, no cream sauce.
• Alexandertorte – possibly Alexander I, the Russian tzar who employed famous 19th-century French chef Antonin Carme. Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tzar's visit there.
• Baby Ruth candy bars – Ruth Cleveland, daughter of Pres. Grover Cleveland, or Babe Ruth
• 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.
• Bartlett pear – accidentally (?) renamed English Williams pear by Massachusetts nurseryman Enoch Bartlett, early 19th century. Williams was a 17th-century English horticulturist.
• Battenburg Cake – probably named after one of the late-19th century princely Battenburg family living in England, who gave up their German titles during World War I and changed their name to Mountbatten.
• Béchamel sauce, named to flatter the matre d'Hotel to Louis XIV, Louis de Bchameil, Marquis de Nointel (16301703), also a financier and ambassador.
• 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 famous matre 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. Ranhofer is said to have included "eggs la Benedick" (sic) in his 1894 cookbook.
• Sarah Bernhardt Cakes – famous French actress Sarah Bernhardt (1844-1923). The pastry may be Danish in origin. "Sarah Bernhardt" may also indicate a dish garnished with a pure of foie gras.
• 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, Sieur 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 ca. 1875, with the help of his Manchurian foreman Bing, after whom he named it.
• Bismarck herring, Bismarcks, Schlosskse 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 these - pickled herring, pastry, and cheese.
• Sole Bolivar – famous South American revolutionary Simon Bolivar (1783-1830).
• Boysenberry - Rudolf Boysen, botanist and Anaheim park superintendent, developed the loganberry/raspberry/blackberry cross ca. the 1920's. The berry was subsequently grown, named and made famous in the 1930's by Walter Knott of Knott's Berry Farm in California.
• 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.

C-D

• Caesar's mushroom – probably named for Julius Caesar, this mushroom of southern France is also called the King of Mushrooms.
• Caesar salad – Caesar Cardini, the Mexican chef who invented it at a Tijuana restaurant in 1924 (contrary to popular belief, it was not named for or invented by Julius Caesar).
• Chateaubriand – a cut and a recipe for steak named for Vicomte Franois Ren de Chateaubriand (1768-1848), French writer and diplomat. His chef Montinireil is thought to have created the dish ca. 1822 while Chateaubriand was ambassador to England.
• Chiboust cream – a cream filling invented by the French pastry chef Chiboust in Paris ca. 1846, and intended to fill his Gteau Saint-Honor. The filling is also called Saint-Honor cream.
• Christian IX cheese – honoring King Christian IX of Denmark (1818-1906), this is a caraway-seeded semi-firm Danish cheese.
• Clementines – named for Pre Clment, 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.
• 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 in 1936-37.
• Cox's Orange Pippin – apple named after its first grower, Richard Cox.
• Dartois – Franois-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 de Jonghe – hors d'oeuvre created by the de Jonghes, a Belgian couple who had an early-20th century restaurant in Chicago.
• Doboschtorte or Dobostorta – Josef Dobos, well-known Hungarian pastry chef, (b. 1847), created the multi-layered chocolate torte in Budapest or Vienna.
• Du Barry Cream Soup – Madame du Barry (1743-1793), favorite of King Louis XV, 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)
• Salad la Dumas – Alexandre Dumas (1802-1870), noted French author.
• Duxelles – a mushroom-based sauce or garnish attributed to the great 17th-century French chef Franois-Pierre de la Varenne (1615-1678) was probably named for his employer, the Marquis d'Uxelles. A variety of dishes use this name.

E-F

• Steak Esterhzy - probably a 19th-century Prince Esterhzy of Hungary, of a family close to Austrian royalty.
• Soup Fontanges – the soup of sorrel and peas in consomm with cream and egg yolks is named after Mlle. de Fontanges, Marie Angelique de Scorailles, 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.
• Frangipane – almond pastry filling and tart named for Marquis Muzio Frangipani, a 16th-century Italian (also known as Cesar Frangipani) living in Paris. He invented a well-known bitter-almond scented glove perfume, used by Louis XIII.

G-H

• Green Gage plum or Greengage – Sir William Gage (ca.1656-1727), a botanist and 2nd Baronet of Hengrave, is believed to have brought the plum to England from France in 1724. Knowingly or unknowingly, he renamed the plum that in France was called Reine-Claude, after King Francis I's wife Claude (1498-1524), daughter of Louis XII.
• 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-glce sauce with mustard and anchovies named after him.
• German Chocolate Cake, originally known as German's Chocolate Cake – the 1950's 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.
• Earl Grey tea – Charles Grey, Baron, Viscount Howick, and British Prime Minister 1830-1834.
• Graham crackers, Graham flour – Sylvester Graham, 19th-century American Presbyterian minister and proponent of a puritan lifestyle based on teetotalling, vegetarianism, and whole wheat.
• Bombe Grimaldi – kmmel-flavored frozen dessert probably named for a late-19th century member or relative of Monaco's royal Grimaldi family.
• Docteur Jules Guyot pear – 19th-century French agronomist Dr. Jules Guyot, ca. 1870. Guyot did work for Napolon III in several agricultural fields.
• Hamantaschen – the Yiddish version (Haman's Pockets) of the Hebrew Oznei Haman (Haman's Ears}; a small pastry named for the cruel Persian official outwitted by Queen Esther and hanged, Haman, in the Book of Esther. Hamantaschen are traditionally eaten at Purim.
• 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.
• Schnitzel la Holstein – Baron Friedrich von Holstein (1837-1909), primary German diplomat after Otto von Bismarck, serving Kaiser Wilhelm II. The gourmet Holstein liked to have a variety of foods on one plate, and the original dish consisted of a veal cutlet topped by a fried egg, anchovies, capers, and parsley, and surrounded by small piles of caviar, crawfish tails, smoked salmon, mushrooms, and truffles. Contemporary versions tend to be pared down to the cutlet, egg, anchovies and capers.
• Gteau Saint-Honor – pastry named for the French patron saint of bakers, confectioners, and pastry chefs, Saint Honor or Honorius (d. 653), Bishop of Amiens. The pastry chef Chiboust is thought to have invented it in his Paris shop in 1846.
• Hubbard squash – Elizabeth Hubbard, who talked up the qualities of the heretofore unnamed squash in Marblehead, Massachusetts, in 1842-43.

I-J

• Jansson's Temptation – possibly Erik Janson, 19th-century Swedish/American religious sect leader.
• John Dory – the English name for a saltwater fish known elsewhere in Europe as Saint Peter's (San Pietro, Saint-Pierre, San Pedro) fish is said to be a reference to Saint Peter's role as "janitor" or doorkeeper at the gates of heaven. Legends claim that spots on the fish are either the fisherman apostle's fingerprints, or a reminder of the coin he found in the fish's mouth - a story from the Gospel of Luke.

K-L

• Kaiser rolls – originally, rolls made by a Viennese baker ca. 1487 for Emperor Frederick V, whose profile was stamped on top.
• Kaiserschmarren – the Austrian pancakes were created for Franz Josef I (1848-1916).
• Chicken la King – this dish may have been first named "Chicken la Keene" after J. R. Keene, an American staying at London's Claridge Hotel in 1881 just after his horse had won a major race in Paris. Other stories make claims for an American origin - Delmonico's chef Charles Ranhofer creating the dish for Foxhall Keene, J. R. 's son, in the early 1890's, or chef George Greenwald making it for Mr. and Mrs. E. Clark King (II or II) at the Brighton Beach Hotel in New York, ca. 1898. No royalty is involved in any of the stories.
• Kossuth Cakes – pastry originating in late 19th-century Baltimore, Maryland, named for Hungarian patriot Lajos Kossuth (1802-1894), leader of the 1848 Hungarian Revolution, who visited the U.S. in 1851-52.
• Crawfish Lafayette en Crpe – the Marquis de Lafayette, Marie Jean Paul Joseph Roche Yves Gilbert du Motier (1757-1834), famed French supporter of the American Revolution, is most likely the name source of this New Orleans dish.
• Lord Lambourne apple – named after the then-president of the Royal Horticultural Society.
• General Leclerc pear – the French pear developed in the 1950's and introduced in 1974 is named for Jacques-Philippe Leclerc de Hautecloque (1902-1947), World War II French war hero. General Leclerc dropped his last name during the Occupation to protect his family.
• Robert E. Lee Cake – southern U.S. cake named for Civil War General Robert E. Lee (1807-1870).
• Crab Louis - (pronounced Loo-ey)while Louis XIV is often cited as the inspiration because of his notorious fondness for food, the Davenport Hotel in Spokane, Washington claims Louis Davenport is the name source and inventor. Davenport was a Spokane restaurateur from 1889 on, and opened the hotel in 1914. There are several other alleged creators, including Victor Hirtzler (see Celery Victor).
• Lussekatter, St. Lucia buns – Swedish saffron buns named for Saint Lucia of Syracuse (283-304), whose name day, December 13, was once considered the longest night of the year. As Lucia means light, the saint was incorporated into the celebration when these buns are traditionally eaten. The Swedish term, Lucia's cats, refers to the bun's curled shape.

M-N

• Margarita – there are many claims for the name of this tequila/lime/orange liqueur cocktail. Dallas socialite Margarita Samas said she invented it in 1948 for one of her Acapulco parties. Enrique Bastate Gutierrez claimed he invented it in Tijuana in the 1940's for Rita Hayworth. Hayworth's real name was Margarita Cansino, and another story connects the drink to her during an earlier time when she was dancing in Tijuana nightclubs under that name. Carlos Herrera said he created and named the cocktail in his Tijuana restaurant in 1938-39 for Marjorie King. Ms. King was reportedly allergic to all alcohol except tequila, and had asked for something besides a straight shot. Around this same general time period, Nevada bartender Red Hinton said he'd named the cocktail after his girlfriend Margarita Mendez. Other stories exist.
• Pizza Margherita – Queen Margherita of Savoy (1851-1926) was presented with this pizza in the colors of the Italian flag on a trip to Naples, ca. 1889. Many people claimed to have created it.
• Sole Marguery – Nicholas Marguery (1834-1910), famed French chef, created and named this dish, along with others, for himself and his restaurant Marguery in Paris.
• Chicken Maria Theresia – Maria Theresia (1717-1780), Queen of Hungary and Bohemia, and wife of Emperor Franz I. Coffee Maria Theresia includes cream and orange liqueur.
• Potage anglais de poisson Lady Morgan – Lady Morgan, ne Sydney Owenson (1776-1859), a popular Irish novelist, was visiting Baron James de Rothschild in 1829, when Creme created this elaborate soup in her honor.
• Mary Janes – peanut butter and molasses candy bars developed by Charles N. Miller in 1914, and named after his favorite aunt.
• Massillon – the small almond pastry is named for noted French bishop and preacher Jean-Baptiste Massillon (1663-1742), a temporary favorite of Louis XIV. The pastry originated in the town of Hyres, where Massillon was born.
• McIntosh apple – John McIntosh (1777-1846), American-Canadian farmer who discovered the variety in Ontario, Canada in 1796 or 1811.
• Melba toast – Dame Nellie Melba (1859-1931), famous Australian soprano, ne Mitchell, took her stage name from her hometown of Melbourne. In 1892-93, she was living at the Savoy Hotel in London, which was then managed by Csar Ritz and Auguste Escoffier. During an illness, the singer favored some extremely dry toast which was subsequently named for her. Around this same time, Escoffier created the dessert Peach Melba in her honor.
• Mozartkugel – Wolfgang Amadeus Mozart
• Napoleon – Napoleon Bonaparte (1769-1821) is usually thought to be the inspiration. However, the pastry is known as milles-feuilles in France, and millefoglie in Italy. It is possible that it originated in Naples, and the French term la Napolitaine was garbled in translation. The Danes claim to have invented it for a visit by Napoleon, but the pastry does not seem to have appeared until later in the century.
• Nesselrode Pudding – Russian diplomat Count Karl Robert von Nesselrode (1780-1862) had several dishes named for him, usually containing chestnuts, like this iced dessert. A contemporary product used for Nesselrode Pie, Nesselro, uses cauliflower to replace part of the chestnuts.

O-P

• Bath Oliver biscuits – Dr. William Oliver (1695-1764) of Bath, England concocted these as a digestive aid for his patients. Oliver had opened a bath for the treatment of gout, and was largely responsible for 18th-century Bath becoming a popular health resort.
• Veal Prince Orloff – Count Gregory Orloff, paramour of tzarina Catherine the Great is often cited. Much more likely, Urbain Dubois, noted 19th-century French chef, created the dish for his veal-hating employer Prince Nicolas Orloff, minister to tzar Nicolas I, hence the multiple sauces and seasonings.
• Veal Oscar – Sweden's King Oscar II (1829-1907) was fond of this combination of veal, white asparagus, lobster and barnaise sauce. Contemporary versions may substitute chicken and crab.
• Potatoes Parmentier – Antoine Auguste Parmentier (1737-1817), chief proponent in reversing the French public view about the once-despised potato. Parmentier discovered the food value of the vegetable while a prisoner of war in Germany, where the potato had already been accepted.
• Pastilles – Giovanni Pastilla, Italian confectioner to Marie de Medici, accompanied her to Paris on her marriage to Henri IV.
• Pavlova – Anna Pavlova(1881-1931), famous Russian ballerina. Both Australia and New Zealand claim to be the source of the meringue ("light as Pavlova") and fruit dessert.
• Dr Pepper – Dr. Charles Pepper. The soft drink invented by pharmacist Charles Atherton in 1885 at a Waco, Texas drugstore owned by Wade Morrison is said to be named for Morrison's first employer, who owned a pharmacy in Virginia.
• Dom Perignon (wine) – Dom Perignon (1638-1715), (Pierre) a blind French Benedictine monk, expert winemaker and developer of the first true champagne in the late 17th century.
• Praline – Duke of Choiseul-Praslin, by his officer of the table Lassagne, presented at the court of Louis XIII. The caramelized almond confection was transformed at some point in Louisiana to a pecan-based one. This praline has gone on to be known by another eponym in the U.S. - Aunt Bill's Brown Candy. Aunt Bill's identity is apparently unknown.

Q-R

• Queen Mother's Cake – in the 1950's, Queen Elizabeth, the Queen Mother (1901-2002) was served this flourless chocolate cake by her friend Jan Smeterlin (1892-1967), well-known Polish pianist. Smeterlin had acquired the recipe in Austria, and the Queen Mother's fondness for the cake produced its name, via either Smeterlin, food writer Clementine Paddleford or dessert maven Maida Heatter.
• Ramos Gin Fizz – Henry C. Ramos, New Orleans bartender, created this famous cocktail ca. 1888, at either Meyer's Restaurant or the Imperial Cabinet Saloon, and named it after himself.
• Salad Rjane – Gabrielle Rjane was the stage name for Gabrielle-Charlotte Reju (1856-1920), a famous French actress at the turn of the century. Escoffier named several dishes for her, including consomm, sole, and ufs la neige.
• Reuben sandwich – Possibly Arnold Reuben, a New York restaurateur (1883-1970), created and named it ca. 1914, or Reuben Kolakofsky (1874-1960) ca. 1925 may have made it for a poker group gathered at his Omaha, Nebraska grocery.
• Oysters Rockefeller – John D. Rockefeller or family, by son of Antoine Alciatore Jules, 1899, at New Orleans restaurant Antoine's. The original recipe remains a family secret, but the mixed greens are not the spinach that now characterizes most versions.
• Strawberries Romanoff – although there are a number of claimants for the creation of this dish, including the Hollywood restaurateur self-styled "Prince Michael Romanoff", credit is most often given to Antonin Creme, when he was chef to tzar Alexander I ca. 1820. Romanoff was the family name of the Russian rulers.
• Tournedos Rossini – Gioacchino Rossini (1792-1868), famous Italian composer known almost as well as a gastronome. A friend of Creme, Prince Metternich, et al., Rossini had many dishes named for him - eggs, chicken, soup, salad, cannelloni, sole, risotto, pheasant, and more. Escoffier was responsible for many of these.
• Souffl Rothschild – a dessert souffl created by Antonin Creme for Baron James de Rothschild (1792-1868) and Baroness Betty de Rothschild (1805-1886) in the 1820's. The Baron was a notable French banker and diplomat.

S-T

• Sachertorte – Franz Sacher, Vienna, 1832, working for Prince Metternich.
• Salisbury Steak – Dr. James H. Salisbury (1823-1905), early U.S. health food advocate, created this dish and advised his patients to eat it three times a day, while limiting their intake of "poisonous" vegetables and starches.
• Chicken saut 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 consomm and sole.
• Sandwich – John Montagu, 4th Earl of Sandwich
• Schillerlocken – two quite distinct foods named after the curly hair of the German poet Friedrich von Schiller (1759-1805). One is cream-filled puff pastry cornets; the other is long strips of dried, smoked shark meat.
• Wild Duckling la Walter Scott – the dish named for the Scottish writer Walter Scott (1771-1832) includes Dundee marmelade and whisky.
• Granny Smith apple – named for Mrs. Anne Smith of Ryde, New South Wales
• Stroganoff – named for a Count Stroganov (possibly Count Pavel Alexandrovitch Stroganov or Count Grigory Stroganov)
• Crepes Suzette – said to have been created for then-Prince-of-Wales Edward VII on 31 January, 1896, at the Caf de Paris in Monte Carlo. When the Prince ordered a special dessert for himself and a young female companion, Henri Charpentier, then 16 (1880-1961), produced the flaming crepe dish. Edward reportedly asked that the dessert be named after his companion (Suzette) rather than himself. However, Larousse disputes Charpentier's claim.
• Tarte Tatin – Stephine Tatin (1838-1917) and Caroline Tatin (1847-1911). In French, the tarte is known as la Demoiselles Tatin for the sisters who ran the Hotel Tatin in Lamotte Beuvron, France. Stephine allegedly invented the upside-down tart accidentally in the fall of 1898, but the pastry may be much older.
• Beef Tegetthoff – Admiral Wilhelm Tegetthoff (1827-1871), Austrian naval hero, is celebrated by this beef dish with seafood ragut.
• Chicken Tetrazzini - named for operatic soprano Luisa Tetrazzini, the "Florentine Nightingale" (1871-1941), and created in San Francisco.
• Tootsie Rolls – Clara "Tootsie" Hirshfield, the small daughter of Leo Hirshfield, developer of the first paper-wrapped penny candy, in New York, 1896.
• General Tso's Chicken – the Chinese-American dish (variously spelled Tzo, Cho, Zo, Zhou, etc.) may be named after General Zou Zang-Tang of the Qing Dynasty.

U-V

• Victoria plum and Victoria Sponge or Sandwich Cake – Queen Victoria (1819-1901). Many dishes are named for the British Queen - including sole, eggs, salad, a garnish, a sauce, a cherry spice cake, small tarts, et al.
• Celery Victor – Victor Hirtzler, (ca. 1875-1935) well-known American chef from Strasbourg, France considered this braised celery dish one of his two best recipes, the other being Sole Edward VII. Both dishes were created at San Francisco's St. Francis Hotel, where Hirtzler was head chef from 1904 to 1926.

W-Z

• Washington Pie – George Washington (1732-1799), first U.S. president, has this cake named after him, as well as a French sauce or garnish containing corn.
• Martha Washington's Cake – Martha Washington (1731-1802), wife of George Washington, is remembered for this fruitcake. Her original recipe for her "Great Cake" called for 40 eggs, 5 pounds of fruit, and similar quantities of other ingredients.
• Beef Wellington – Duke of Wellington
• Lord Woolton Pie – Frederick Marquis, Lord Woolton, was the British Minister of Food during World War II. This root vegetable pie created by the chef at London's Savoy Hotel marked Woolton's drive to get people to eat more vegetables instead of meat.

• Pasteurization – Louis Pasteur

See also

• List of food topics
• Lists of people
• lists of foods

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