Image by ilco @sxc.hu
This is the second part of the Thursday 13 about food named after people.
- Fettuccine Alfredo – Alfredo di Lelio, an early-20th century Italian chef who invented the dish for his wife in 1914-1920 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.
- Béchamel sauce, named to flatter the matre d’Hotel to Louis XIV, Louis de Bchamel, Marquis de Nointel (1630-1703), also a financier and ambassador.
- Caesar salad – Caesar Cardini (1896-1956), an Italian who came to San Diego, California after World War I, is generally thought to have created the salad (sans anchovies, except those in the Worcestershire sauce) at his restaurant in 1924. The restaurant was located in Tijuana, most likely to avoid Prohibition in the U.S. As with many popular dishes, there are more claimants to the salad’s invention, including Cardini’s business partner, his brother, and one of his young sous-chefs who said it was his mother’s recipe. Julius Caesar is not involved, except perhaps as the source of Mr. Cardini’s first name.
- 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 – named after Charles Grey, 2nd Earl Grey, Viscount Howick, and British Prime Minister 1830-1834.
- Kaiserschmarren – the Austrian pancakes were created for Franz Josef I (1848-1916).
- Macaroni Lucullus – Lucullus (c. 106-56 BC), full name Lucius Licinius Lucullus Ponticus, was perhaps the earliest recorded gastronome in the Western world, and he may also be its most famous. After a long spell of wars, the Roman general retired to a life of indulgence and opulence, most evident in his gardens and his cuisine. His name has become associated with numerous dishes of the over-the-top sort, using haute cuisine‘s favorite luxury staples – truffles, foie gras, asparagus tips, artichoke hearts, sweetbreads, cockscombs, wild game meats, Madeira, and so on. Macaroni Lucullus incorporates truffles and foie gras
- Mirepoix – the carrot and onion mixture used for sauces and garnishes is thought to be named after the Duc de Lvis-Mirepoix, 18th-century marshal of France and one of Louis XV‘s ambassadors.
- Mozartkugel – Salzburg, the birthplace of composer Wolfgang Amadeus Mozart (1756-1791), is also the place where this marzipan/nougat-filled chocolate was created c. 1890. Also in the composer’s honor, Ranhofer created “Galantine of pullet la Mozart” at Delmonico’s.
- 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 – Dom Perignon (1638-1715), (Pierre) a blind French Benedictine monk, expert wine maker and developer of the first true champagne in the late 17th century.
- Baby Ruth candy bar – most likely, Babe Ruth (1895-1948) was the inspiration for the name. Although the Curtiss Candy Co. has insisted from the beginning that the candy bar was named after a daughter of Grover Cleveland, Ruth Cleveland died in 1904 at the age of 12, while the Baby Ruth was introduced in 1921 right at a time when George Herman Ruth, Jr. had become a baseball superstar. It is interesting to note that very early versions of the wrapper offer a baseball glove for 79 cents. Babe Ruth’s announced intent to sue the company is probably what drove and perpetuated the dubious cover story.
To see what other Thursday 13ers write about today, visit Thursday 13.