7 Foods You Never Realized Are Named After Real People
18:57
A lot of times we don't realise that the food we're about to eat is the invention of someones' imagination, that some cooking virtuoso is behind that delicious concoction that you're about the blindly stuff your face with. What's worse is that, sometimes the origin and history of an ingenious dish is lost over the years, thanks to people who falsely claim themselves to be its creator.
While the origins of a number of dishes and cocktails are fiercely debated, there are a slew of prolific culinary staples that one should take an effort to find out how and why they got their names.
Here are a few dishes and cocktails that you might not have known, were named after real people.
1.The Peace Melba
Named after the Australian Opera singer, Nellie Melba
The dessert was invented by the French chef Auguste Escoffier, in 1892 or 1893, at the Savoy Hotel, London, to honour the Australian soprano Nellie Melba.
I fact, the legendary chef invented 3 more foods in Melba's honour; the Melba sauce, a sweet purée of raspberries and red currant, Melba toast, a crisp dry toast and Melba Garniture, chicken, truffles and mushrooms stuffed into tomatoes with velouté sauce.
Source: The Raging Piglet
2.Beef Carpaccio
Named after Vittore Carpaccio, a Venetian painter known for signature red and white tones used in his works
In 1950, a Countess named Amalia Nani Mocenigo visited the famous Harry’s Bar in Venice. Giuseppe Cipriani, founder of Harry's Bar, prepared the dish for her when she informed him that her doctor has advised her to consume more raw meat.
The dish was named carpaccio after Vittore Carpaccio, the Venetian painter known for the characteristic red and white tones of his work. For more on the dish, click here.
Source: suggestkeyword
3.The Sachertorte
Named after Franz Sacher, then a 16 year old kitchen apprentice
In 1832, the Austrian Prince Wenzel von Metternich told his head chef to create a special dessert for several important guests. Because the head chef was ill, he transferred this responsibility to a 16 year old kitchen apprentice, one Franz Sacher, then into his second year in the kitchen of the prince.
The young chef managed to create a specific kind of chocolate cake with an apricot jam filling, which delighted all the guests. The recipe is still popular today, in fact, December 5 is even now known as "National Sachertorte Day" in Austria.
Source: Audio Gourmet Gifts
4.Egg Benedict
Named after Lemuel Benedict, a dude looking for a hangover cure
A retired Wall Street stock broker, one Lemuel Benedict had wandered into the Waldorf Hotel in 1894 with a major hangover and, hoping to cure the same, he ordered toast, poached eggs, crisp bacon, and a hooker of hollandaise".
Oscar Tschirky, the head waiter, was so impressed with the dish that he put it on the breakfast and lunch menus but substituted ham for the bacon and a toasted English muffin for the toast.
Source: Imgur
5.Margarita
Named after a woman called Marjorie King
It's origin is debated, but mostly people agree that it was created in the late 1930s in a bar south of Tijuana by a bartender named Carlos “Danny” Herrera. He was said to have made it for a woman named Marjorie King, who was allergic to all booze except tequila.
Albert Hernandez, who is known for popularising Margaritas in San Diego after 1947, at the La Plaza restaurant in La Jolla has also corrobrated by stating that the owner of La Plaza, Morris Locke, knew Herrera and visited Mexico often.
Source: flickr
6.Fectuccini Alfredo
Named after Alfredo de Lelio, a restaurateur in Rome
The Fettuccine Alfredo is a dish very Italian, born in Rome in 1914 in a restaurant in the path of Sow at the hands of its owner, Alfredo de Lelio, for his pregnant wife. He prepared the sauce by mixing cream, butter and loads of cheese and combining it with the fettuccine pasta.
Alfredo sauce is now sold at grocery stores as a convenience food for aiding pasta dishes.
Source: Way
7.Beef Stroganov
The name of the dish is probably derived from the important Russian family, the Stroganovs
The recipe for this dish was first seen in the classic Russian cookbook A Gift to Young Housewives written in 1861 written by Elena Molokhovet which gives the first known recipe for Beef à la Stroganov, with mustard". The dish involved lightly floured beef cubes sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream.
Source: Blogspot
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