page_title: List of foods named after people
section_title: B
hierarchical_section_title: List of foods named after people / B
context_page_description: This is a list of foods and dishes named after people.
context_section_description: Bachwürfel – a cubiform confectionery named after Johann S. 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 – Pope Benedict XVI, born Joseph Alois Ratzinger (1927) 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.
  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
caption: Eggs Benedict
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