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

A

thumb|[[Fettuccine Alfredo with chicken (left)]]

thumb|[[Pommes Anna]]

  • 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: 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
  • 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

thumb|[[Battenberg cake]]

thumb|[[Bing cherry|Bing cherries]]

thumb|[[Eggs Benedict]]

  • 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.
  • 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.
  • 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

thumb|Five [[clementines whole, peeled, halved and sectioned]]

thumb|A [[Cobb salad]]

thumb|[[Cumberland sauce atop duck confit crepes]]

  • 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.
  • 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. He is also among those in whose honour a French consommé has been named.
  • Consommés: there are French consommés named in honour of, among others, Adelina Patti, Baron Brisse, Brillat Savarin, Antonin Carême, Camillo Benso, Count of Cavour, Christopher Columbus, Cyrano de Bergerac, Madame Dubarry, Edward VII, Charles Elmé Francatelli, Giuseppe Garibaldi, Jenny Lind, Leo XIII, Lord Chesterfield, Klemens von Metternich, Molière, Montesquieu, Peter the Great and Gabrielle Réjane.
  • 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 later called Marshall Field's.

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)
  • Soup du Barry – Madame du Barry (1743–1793), favorite of Louis XV after the death of Madame 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.
  • Elvis Sandwich – A favorite of American rock musician Elvis Presley, a peanut butter, banana and bacon sandwich.

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. One theory (without historical evidence) claims that the dish may have been first named "Chicken à la Keene" after James R. Keene, a London-born American staying at London's Claridge's 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 P. Keene, James R.'s son, in the early 1890s, or chef George Greenwald making it for Mr. and Mrs. E. Clark King (II or III) at the Brighton Beach Hotel in New York, about 1898. No royalty is involved in any of the stories.
  • Kneipp bread – A whole wheat bread, common in Norway, named for Bavarian priest Sebastian Kneipp
  • 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 1851–1852.
  • Kung Pao chicken – (also spelled Kung Po chicken) Sichuan cuisine dish, named after Ding Baozhen (1820–1886), a late Qing Dynasty official whose title was Gōng Bǎo (宮保) (palace guardian).

L

  • Crawfish Lafayette en Crêpe – Gilbert du Motier, Marquis de Lafayette (1757–1834), famed French supporter of the American Revolution, is most likely the name source of this New Orleans dish. Lafayette gingerbread was also a popular cake in the 19th-century U.S., with recipes in many cookbooks.
  • Dartois Laguipière – Laguipière (c. 1750–1812) an influential French chef and mentor of Antonin Câreme, worked for the noted Condé family, Napoleon, and finally Marshal Joachim Murat, whom he accompanied on Napoleon's invasion of Russia. He died on the retreat from Moscow. This double-eponym savory pastry, filled with sweetbreads and truffles (see Dartois above), is one of many dishes with his name, either his own recipes or those of other chefs commemorating him, including consommé, various sauces, beef tournedos and fish.
  • Shrimp Lamaze – developed by chef Johann Lamprecht at Philadelphia's Warwick Hotel. The dish is named after the proprietor of the Warwick Hotel, George Lamaze.
  • Lord Lambourne – an apple cultivar developed in England in about 1907 was introduced in 1923, and named after the then-president of the Royal Horticultural Society.
  • Lamingtons – these small cakes, considered one of Australia's national foods, are usually considered to be named after Charles Cochrane-Baillie, 2nd Baron Lamington, who was governor of Queensland 1896–1901. There are other interesting claims.
  • Lane cake – Named after its inventor Emma Rylander Lane, of Clayton, Alabama, who won first prize with it at the county fair in Columbus, Georgia.
  • General Leclerc pear – the French pear developed in the 1950s and introduced in 1974 is named for Jacques-Philippe Leclerc de Hauteclocque (1902–1947), World War II French war hero. General Leclerc, as he was better known, dropped his last name during the Occupation to protect his family.
  • Leibniz-Keks – German butter biscuit named for philosopher and mathematician Leibniz
  • Li Hongzhang hotchpotch – a stew named after Chinese statesman Li Hongzhang (1823–1901)
  • Biff à la Lindström – this Swedish beef dish is thought to be named the man who brought it from Russia to Sweden. Henrik Lindström is said to have been born in St. Petersburg, Russia. Swedish food lore has it that the army officer brought the recipe to the Hotel Witt in Kalmar, Sweden, c. 1862. The beets and capers included may indicate Russian origin or influence.
  • Lindy candy bar – Charles Lindbergh (1902–1974), the pioneering aviator who was first to fly solo, non-stop, across the Atlantic, had at least two American candy bars named after him; another – the "Winning Lindy."
  • Cream of cardoon soup à la Livingston – David Livingstone (1813–1873), Scottish missionary and explorer has this Delmonico's soup named after him, also available in celery.
  • Loganberry – a cross of a blackberry and a raspberry, was accidentally created in 1883 in Santa Cruz, California, by the American lawyer and horticulturist James Harvey Logan.
  • Crab Louis

M

  • Chicken Maintenon – a chicken dish made with lemon and toast named for Louis XIV's morganatic wife Mme. de Maintenon.
  • Mamie Eisenhower fudge – the wife of U.S. President Dwight D. Eisenhower, Mamie Doud Eisenhower (1896–1979) had this candy named after her when she revealed it was a White House favorite. Mamie Eisenhower was First Lady from 1952 to 1960.
  • Mapo tofu – the name Mapo (麻婆) is thought to refer to a (possibly fictional) old pockmarked-face lady
  • Poulet sauté Montesquieu – culinary tribute to the philosopher and author, Baron de Montesquieu, Charles-Louis de Secondat (1689–1755), major intellect during the French Enlightenment. There is also a frozen dessert, "Plombière Montesquieu."
  • Potage anglais de poisson à Lady Morgan – Lady Morgan, née Sydney Owenson (1776–1859), a popular Irish novelist, was visiting Baron James Mayer de Rothschild in 1829, when Câreme created this elaborate fish soup in her honor.
  • Mornay sauce – diplomat and writer Philippe de Mornay (1549–1623), a member of Henri IV's court, is often cited as the name source for this popular cheese version of Béchamel sauce. The alternative story is that 19th-century French chef Joseph Voiron invented it and named it after one of his cooks, Mornay, his oldest son.
  • 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 à la Mozart" at Delmonico's.
  • Lamb cutlets Murillo – Bartolomé Esteban Murillo (1617–1682), the influential Spanish painter, was apparently a favorite artist of Charles Ranhofer.

N

thumb|right|Nachos in a bowl.

  • Nachos – first created c. 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried corn tortillas covered with melted cheddar cheese and jalapeño peppers.
  • Napoleon – an alternate name for mille-feuille, especially in Eastern Europe, commemorating the French invasion of Russia.
  • Napoleon Brandy – a sort of brandy named for the Emperor Napoleon.
  • Bigarreau Napoleon cherry – unlike the pastry, the French cherry was most likely named after the Emperor Napoleon, his son Napoleon II, or his nephew Napoleon III. The sweet, white-fleshed (bigarreau) cherry often used in maraschino cherry production fell into the hands of Oregon's Seth Luelling of Bing cherry fame (the Napoleon is a forebear of the Bing), and he renamed it the Royal Anne. Subsequently, the cherry also became known as the Queen Anne cherry in North America.
  • Lord Nelson apple – Admiral Horatio Nelson (1758–1805), British hero of the Battle of Trafalgar. Nelson also has a dish of mutton cutlets named after him, as well as an early-19th-century boiled sweet (or hard candy) somewhat indelicately called "Nelson's balls".
  • Nesselrode Pudding – Russian diplomat Count Karl Robert von Nesselrode (1780–1862) had several dishes named for him, usually containing chestnuts, like this iced dessert.
  • Lobster Newberg – variously spelled Newburg and Newburgh, and now applied to other seafood besides lobster, this dish is usually attributed to a Captain Ben Wenberg, who brought the recipe he had supposedly found in his travels to Delmonico's in the late 19th century. The chef, Charles Ranhofer, reproduced the dish for him and put it on the restaurant menu as Lobster Wenberg. Allegedly, the two men had a falling-out, Ranhofer took the dish off the menu, and returned it, renamed, only at other customers' insistence.
  • Marshal Ney – the elaborate Ranhofer dessert—molded tiers of meringue shells, vanilla custard, and marzipan—is named after Napoleon's Marshal Michel Ney (1769–1815), who led the retreat from Moscow and was a commander at Waterloo.

O

  • Potatoes O'Brien – possibly William Smith O'Brien (1803–1864), who led the Irish revolt subsequent to the Great Famine of Ireland is the source of the name.
  • 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.
  • Salade Olivier – a salad composed of diced vegetables and sometimes meat, bound in mayonnaise, invented in the 1860s by Lucien Olivier, the chef of the Hermitage Restaurant in Moscow.
  • Œufs sur le plat Omer Pasha – the Hungarian-Croatian Mihailo Latas known as Omer Pasha Latas (1806–1871), commander-in-chief of Turkish forces allied with the French and English during the Crimean War had this sort of Hungarian/Turkish dish of eggs named for him. In the U.S., Ranhofer made a dish of hashed mutton Omer Pasha, as well as eggs on a dish.
  • 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. Stuffed pheasant à la Prince Orloff was created by Charles Ranhofer.
  • Veal Oscar – Sweden's King Oscar II (1829–1907) The dish was first served at Restaurant Operakällaren, Stockholm, Sweden in 1897 in conjunction with the world fair. It was composed by the French mâitre de cuisine of the Operakällaren restaurant, Paul Edmond Malaise, for the 25th anniversary of the accession of King Oscar II to the throne. Choron sauce that has the color of red as the same as the kings royal mantle is piped in the shape of an "O" around a slice of fried fillet of veal. On top the fillet, a white slice of lobster tail and a slice of black truffle are placed to symbolize the black and white outer trimming on the royal mantle and you create King Oscar's crowned monogram. This is topped with two white sticks of asparagus, forming a Roman number two as for the number of the king being Oscar the 2nd. Contemporary versions may substitute chicken and crab.
  • Oysters Rockefeller – a cooked hors d'ouervre identified with New Orleans, it is named after John D. Rockefeller
  • Osmania Biscuit – biscuit named after Mir Osman Ali Khan, the last Nizam of Hyderabad

P

  • Selle d'agneau à la Paganini – Niccolò Paganini (1782–1840), Italian opera composer and brilliant violinist, has this lamb dish named after him, probably by Charles Ranhofer.
  • Parsnips Molly Parkin – Molly Parkin, Welsh artist and novelist. The dish, comprising parsnip, cream, tomatoes and cheese, was created for her by the food writer Denis Curtis in the 1970s.

thumb|right|Hachis Parmentier.

  • Potatoes Parmentier – Antoine-Augustin 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, is said to have accompanied her to Paris on her marriage to Henri IV, and created some form of the tablets named after him there.
  • Lobster Paul Bert – Paul Bert (1833–1886) was a French physiologist, diplomat, and politician, but is perhaps best known for his research on the effect of air pressure on the body. Charles Ranhofer was either a friend or fan of the father of aerospace medicine.
  • Pavlova – Anna Pavlova (1881–1931), Russian ballerina. Both Australia and New Zealand have claimed to be the source of the meringue ("light as Pavlova") and fruit dessert.
  • Pedro Ximenez – a Vinifera grape, named after the soldier who allegedly brought it to Spain.
  • Dr Pepper – Charles T. Pepper. The soft drink invented by pharmacist Charles Alderton 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 Pérignon (wine) – Dom Pérignon (1638–1715), (Pierre) a French Benedictine monk, expert winemaker and developer of the first true champagne in the late 17th century.
  • Petre Roman cake – marshmallow and vanilla cream cake named after Petre Roman, the first Prime Minister of Romania after the 1989 revolution.
  • Eggs Picabia – Named by Gertrude Stein in her The Alice B. Toklas Cookbook after Francis Picabia (22 January 1879 – 30 November 1953) and his recipe.
  • Chicken Picasso – this creamy chicken dish was named after Pablo Picasso.
  • Sole Picasso – this fruity fish was named after Pablo Picasso. The dish consists of fried or grilled sole and warm fruit in a ginger-lemon sauce.
  • Pio Quinto – this Nicaraguan dessert was named after Pope Pius V.
  • Pizza Di Rosso – pizza topped with sliced tomatoes, black olives, mozzarella, eggplant and capsicum. Named after Count Enrico Di Rosso who selected the ingredients to create this variety of vegetarian pizza the colours of which resemble the red and white of the Order of St. George of which the Count is Patron.
  • Pozharsky cutlet (or Pojarski) – Pozharsky family were innkeepers in Torzhok, Russia. Darya Pozharskaya was favored by Tsar Nicholas I for her version of minced veal and chicken cutlets. An especially juicy and tender consistency was achieved by adding butter to minced meat. The originals were reformed on veal chop or chicken wing bones, respectively, for presentation.
  • Rissoles Pompadour – Jeanne Poisson, the Marquise de Pompadour (1721–1764), official paramour of Louis XV from 1745 until her death, has had many dishes named after her besides these savory fried pastries. Mme. Pompadour's interest in cooking is remembered with lamb, sole, chicken, beef, pheasant, garnishes, croquettes, cakes and desserts, created by a number of chefs during and after her life.
  • Praline – César de Choiseul, Count du Plessis-Praslin (1598–1675), 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.
  • Princess cake – three Swedish princesses, Margaretha (later Princess of Denmark), Märtha (later Crown Princess of Norway), and Astrid (later Queen of the Belgians).
  • Prinzregententorte – Luitpold, Prince Regent of Bavaria
  • Toronchino Procope – Charles Ranhofer named this ice cream dessert after the Sicilian Francesco Procopio dei Coltelli, whose Café Procope, opening in Paris in 1686, introduced flavored ices to the French.

Q

thumb|A [[Queen Mary (cocktail)|Queen Mary cocktail: beer, grenadine and maraschino cherries]]

  • Queen of Puddings - though it is unclear which Queen it was named after, it became famous in the early 20th century, possibly linking it to Queen Victoria.
  • Queen Mary (beer cocktail) – a mix of beer and grenadine, named after Queen Mary of Teck.
  • Queen Mother's Cake – in the 1950s, 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.
  • Queen of Sheba cake – the originally French gâteau de la reine Saba, a chocolate cake, is named for the 10th-century-BC African Queen of Sheba, guest of King Solomon of Israel.

R

  • Lamprey à la Rabelais – François Rabelais (c. 1484–1553), French monk, turned physician, turned famed writer and satirist, was honored in this dish by Delmonico's chef Charles Ranhofer.
  • Tournedos Rachel – from singing in the streets of Paris as a child, Swiss-born Elisa-Rachel Félix (1821–1858) went on to become known as the greatest French tragedienne of her day. Her stage name Rachel is used for a number of dishes—consommé, eggs, sweetbreads, et al.—many created by Escoffier. In New York City, Charles Ranhofer created "artichokes à la Rachel" in her honor.
  • Ramos Gin Fizz – Henry C. Ramos, New Orleans bartender, created this cocktail c. 1888, at either Meyer's Restaurant or the Imperial Cabinet Saloon, and named it after himself.
  • Chicken Raphael Weill – Raphael Weill (1837–1920) arrived in San Francisco from France at the age of 18. Within a few years he had founded what was to be one of California's largest department stores. Later he helped found the well-known Bohemian Club, which still exists. He liked to cook, and is remembered in San Francisco restaurants with this dish.
  • Reggie Bar – Reggie Jackson (born 1946), American baseball player of the 1970s, had this now-discontinued candy bar named for him.
  • Salad Réjane – Gabrielle Réjane was the stage name for Gabrielle-Charlotte Reju (1856–1920), a French actress at the start of the 20th century. Escoffier named several dishes for her, including consommé, sole, and œufs à la neige.
  • Reuben sandwich – possibly Reuben Kolakofsky (1874–1960) made it for a poker group gathered at his restaurant in an Omaha, Nebraska hotel c. 1925, or Arnold Reuben, a New York restaurateur (1883–1970), may have created and named it c. 1914.
  • Rigó Jancsi – the Viennese chocolate and cream pastry is named after the Gypsy violinist, Rigó Jancsi 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.
  • Biscuit Tortoni – the Italian Tortoni, working at the Café Velloni which had opened in Paris in 1798, bought the place and renamed it the Café Tortoni. It became a very successful restaurant and ice cream parlor in the 19th century. This ice cream dish is said to be one of his creations.
  • General Tso's chicken – Named for General Zuǒ Zōngtáng (1812–1885; variously spelled Tzo, Cho, Zo, Zhou, etc.) of the Qing Dynasty,
  • Lamb chops Victor Hugo – the renowned French author, Victor Hugo (1802–1885), is commemorated with these, and with fillets of plover.
  • 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, several sauces, a cherry spice cake, a bombe, small tarts, et al. There is also a Victoria pea and a Victoria apple.
  • Vidal blanc – a hybrid grape variety, named after its breeder, Jean-Louis Vidal

W

thumb|A cross-section view of a [[Beef Wellington sliced open]]

  • Waldorf salad – salad made at the Waldorf hotel originally as a joke for a particularly persnickety patron.
  • Wallenberg Steak – Scandinavian dish of minced veal named after the prominent and wealthy Swedish Wallenberg family. Contemporary versions use turkey and moose meat.
  • Wild Duckling à la Walter Scott – dish named for the Scottish writer Walter Scott (1771–1832) includes Dundee marmalade and whisky.
  • Pears Wanamaker – of the Philadelphia merchant Wanamaker family, Rodman Wanamaker (1863–1928) seems most likely to be the inspiration for this dish. The son of John Wanamaker, founder of the family business, Rodman Wanamaker went to Paris in 1889 to oversee the Paris branch of their department store. When he returned to the U.S. in 1899, he kept his Paris home and contacts.
  • 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.
  • Beef Wellington – Arthur Wellesley, 1st Duke of Wellington (1769–1852), British hero of the Battle of Waterloo, has this dish of beef with pâté, mushrooms, truffles and Madeira sauce, all encased in a pastry crust, named after him. It was probably created by his personal chef. Theories vary: either the Duke had no sense of taste and didn't care what he was eating (leaving his chef to his own devices), or he loved the dish so much that it had to be served at every formal dinner, or the shape of the concoction resembles the Wellington boot.
  • Lobster Wenberg – see Lobster Newberg.
  • Wibele – Jakob Christian Carl Wibel, he invented this sweet pastry in 1763
  • Fraises Wilhelmine – A dessert of strawberries, macerated in orange juice, powdered sugar and kirsch, served with Crème Chantilly, created by Auguste Escoffier and named after Queen Wilhelmina of the Netherlands. Wilhelmina Pepermunt, a Dutch peppermint candy, is also named after her.
  • Prince William Cider Apple – Created to celebrate the 21st birthday of Prince William. It was named the "Prince William" after he said in an interview that he was a cider drinker. Large, robust yet mild in nature with a red flush and will make a cider of fair complexion, well balanced with much character. The "Prince William" will be the first of more than 360 varieties of traditional English cider apples grown over the centuries to be given a royal name.
  • Fillets à la Peg Woffington – Peg Woffington, Irish actress (1720–1760). A recipe exists for "Woffington Sauce" for fish, and also for an orange-based sweet, Corbeilles à la Peg Woffington.
  • Eggs Woodhouse – Named after Woodhouse, long suffering valet of Sterling Archer in the animated sitcom Archer. It is a variation of Eggs Benedict, with the main differences being the addition of artichoke hearts, creamed spinach, bechamel sauce, Ibérico ham, black truffle and beluga caviar.
  • Woolton pie – Frederick Marquis, 1st Earl of Woolton. Lord Woolton was the British Minister of Food during World War II. This root vegetable pie created by the chefs at London's Savoy Hotel marked Woolton's drive to get people to eat more vegetables instead of meat.

X

  • Potage à la Xavier – this cream soup with chicken has at least two stories associated with its name. Some sources say that King Louis XVIII (1755–1824), a noted gourmand, invented the soup when he was Comte de Provence, and known as Louis Stanislas Xavier de France. Others suggest the soup was named after Francis Xavier (1506–1552), a Basque missionary to Goa and India.

Y

  • Yemas de Santa Theresa de Ávila – these sweets made from lemon-flavoured candied egg yolks from the Spanish city of Ávila are named after its Saint, Theresa of Ávila.
  • Pasteurization – Louis Pasteur

See also

  • List of words derived from toponyms
  • List of foods and drinks named after places
  • Lists of etymologies

References

Bibliography

Further reading

  • The Epicurean by Charles Ranhofer. Cookbook including many dishes Ranhofer named after various individuals. Feeding America: Historic American Cookbook Project (Michigan State University Library).