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. After Smith lost the presidential election of 1928 to Herbert Hoover, the candy bar was discontinued. Fillet of Beef Prince Albert – Queen Victoria's Consort Prince Albert (1819–1861). Also named for him: Albert sauce a 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. Amêijoas à Bulhão Pato – Portuguese poet, essay writer, memorialist, member of the Royal Academy of Sciences of Lisbon, renowned bon vivant and epicurean. 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 Sebastian 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 – German-born Pope Benedict XVI 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. Ben-Gurion's rice – folk name for Israeli couscous, named for Israeli Prime Minister David Ben-Gurion, who spurred Eugen Proper, one of the founders of Osem, to devise a wheat-based substitute for rice.Gaunt, Doram (9 May 2008) "Ben-Gurion's Rice", Haaretz. Retrieved July 21, 2023. 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). – a cake named after Martha Rocha, the 1954 Miss Brazil. 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. 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.Gilbar 2008, p. 14. 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.Gilbar 2008, p. 5. 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.