Talk:List of foods named after people

message: Would it not make sense to explain this specific dish?
Tournado Rossini is a filet mignon served on a crouton and topped with pate de foie gras but from what country is this?
Crouchend524 (talk) 22:42, 26 February 2008 (UTC)
thread_title: Tournado Rossini

message: http://www.takeourword.com/TOW119/page2.html says that the Noah Ketchup inventing ketchup story is ridiculous. Jay 19:14, 19 Feb 2004 (UTC)
replies: text: Why, then, did you add it to the list?  Dominus 20:40, 19 Feb 2004 (UTC)
replies: text:  Sorry about that. I added first and googled later. Jay 07:06, 20 Feb 2004 (UTC)

text: And also . They looked like well-written articles and didn't appear as fabrication. I didn't do a google-test on them, but was planning to make a mention of the etymolgy in each of the food's talk pages. I think we can maintain the incorrect list on this talk page, so that no contributor makes the mistake of adding it to the main article. Its good however that this page is well policed ! Please have an eye on the other eponymical lists I've initiated. (Lists of etymologies) Jay 07:06, 20 Feb 2004 (UTC)
thread_title: Noah Ketchup

message: The "Ruth Cleveland" etymology for Baby Ruth candy bars is the official one, but it's suspect.  When the candy bar was introduced, Babe Ruth was tremendously popular, and Grover Cleaveland hadn't been president for twenty years.  It's easy to imagine that the candy bar was named to suggest Babe Ruth, and that the "Ruth Cleveland" story was dreamed up by the manufacturer to avoid having to pay Ruth for the use of his name. -- Dominus 15:14, 2 Jul 2004 (UTC)
replies: text: Check out Snopes on this. older≠wiser 15:25, 2 Jul 2004 (UTC)
thread_title: Baby Ruth

message: I don't know if this is where I should put it.  Someone got annoyed with me somewhere else for doing it wrong. However, over on the history page, someone suggested listing lords' names alphabetically, which I can see makes sense.  I'm getting to another problem which is similar - many many dishes of sole, veal, chicken etc. which I think should be listed by the person's name - so Oscar, Veal instead of Veal Oscar, or d'Albufera, Chicken à la instead of Chicken à la d'Albufera.  Any thoughts, anyone??
Mothperson 18:35, 24 Mar 2005 (UTC)
thread_title: Alphabetization

message: 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, ca. 1862. The beets and capers included may indicate Russian origin or influence.
This isn't true at all. Lindstrøm was Norwegian, and he made up this dish when he was on an expedition with Roald Amundsen to the South Pole. That entire paragraph is made up.  —Preceding unsigned comment added by 87.252.68.180 (talk) 21:36, 29 April 2009 (UTC)
thread_title: Biff a la Lindstrøm

message: Where to start? First, my most confounding and/or annoying, therefore most desired:
*Biff (beef) à la Lindstrom.  Swedish.  I cannot find who Lindstrom was.
* A Hungarian - Munkácsy - 19th-century landscape painter, has a dish of jellied eggs in remoulade sauce named after him.  I can't find him or the name of the dish.  See note about artists at end.
*Ettinger avocado - developed in Israel in second half of 20th century.  I wouldn't advise this one, as I spent hours on it, and couldn't track down for sure who Ettinger was, despite some good possibilities.  But I'm still curious.
*Madeleines - I did the research.  Hours.  In March.  But I have this odd resistance to writing it up, to the point where it's gotten ridiculous.  Coummercy, France.  Exiled king of Poland Stanislaus living in France where his nephew is king - one of the Louis's (I forget which).  Pastry chef quits before making dessert.  Local girl helps out with grandmother's recipe.  That's my favorite version, but there are others.  Mary Magdalen connections, et al.  I have developed a Madeleine phobia.  It's been on my to-do list countless days.
*Dishes Doria - somebody related to Andrea Doria was living in Paris in the 19th century,  Don't know who, and have forgotten dishes, other than Ranhofer's sweetbreads.
*The Xavier de Bavoy apple  (want more x's!  and i's!)
*Toque du President Adolphe Clerc - this is an interesting meat pie, the recipe for which was supposedly found by Brillat-Savarin's mother (la belle Aurore).  Clerc was president of some obscure jurist thing in the town B-S was from.  I don't know why I haven't followed it up.
*Potage Camerani - a very famous soup once, invented, allegedly, by Camerani, who was some sort of comic actor in France (Italian, though). I don't know much more. 
Now for stuff with less baggage.  The following are things that Charles Ranhofer created in N.Y.C. between the 1860's - 1890's.  Many of his names are doubtlessly lost in the mists of time  (i.e.  I wouldn't suggest you try "Poulet sauté à la Dodds," or "Salmon à la Bedlow", etc.), but sometimes when I've googled a name, I've been shocked to find the person was very famous in his/her time.  So here are some dishes I've been meaning to follow up, which sound likely.  Or you could go directly to the master yourself - hit the link for Charles Ranhofer's cookbook The Epicurean on Feeding America (it's somewhere on the list), readable in HTML or PDF, go to the second volume, and cruise the index at the end to see what might interest you.  Or you could go to one of the other digitized cookbooks Feeding America has on-line ("Browse the Collection") and see what you can find.  Victor Hirtzler might be productive, but there are lots of books available.  Here are some of the dishes I've been meaning to follow up: (and the recipes are in The Epicurean, so again, the index is helpful to locate)
*Hashed partridge Clémenceau
*Kulibiac Smolenska
*Œufs frits à la Eugéne André
*Macaroni à la Brignoli
*Lobster à la Gambetta
*Goronflot cakes
*Bonito à la Godivier
*Kingfish Montgolfier (and I think others, in France)
*Lamb Carbonnade à la Rambuteau
*Veal kidneys à la Roederer, also other dishes - gâteau
*anything St. Cloud, sweetbreads here, but also in France (it may be a place, but I have a feeling it's a person)
*Omelet with caviare à la Stoeckel (and I think other dishes
*Constantine "bomb"  
*Jambon décoré à la Gatti
*Lamb croquettes à la De Rivas
and much much more...
Finally, there is the whole world of fruit:  apples, pears, plums, cherries, avocadoes, et al.  I won't even bother to list the names I've got stored in notebooks.  Just google the fruits and you will find them.  Vegetables might be another interesting search - potatoes, for example.  That's where I found my first food named after an artist.  Artists get short shrift in the food world.  Probably because when they were alive, they were poor, so chefs had no reason to flatter them.  And when they were dead - eh.
If you choose to work on Ranhofer stuff, it might help to know his political bent.  As far as I can tell, he was a moderate republican, French and American.  
Also, a big, flashing red warning.  Do NOT trust food sites on the web.  Most of them copy each other's inanities.  And wiki isn't much better at times.  Remember, this list once had listed Noah Ketchup, because the Great British Cooking site had an article that looked scholarly.  How Jorgé Luis Avocado and Matthew Pilchard didn't make it on, I don't know.
But really, this can be a lot of fun.  Many bizarre things to learn.  --Mothperson 14:32, 6 Jun 2005 (UTC)
replies: text: Acknowledged. Yup, sounds fun. Might be better to move some of this stuff to my talk page, but for now, leave it here. Maybe some other Wikipedian would spot some of these things and be able to help out too! --HappyCamper 14:51, 6 Jun 2005 (UTC)
replies: text: I want it noted for future reference that I do not know you personally, nor anything about you other than what's on your pages, and I have had no opportunity to drug you or hypnotize you, or in any way interfere with your exercising your own free will.  --Mothperson 15:05, 6 Jun 2005 (UTC)
replies: text: The sentiment is likewise duly reciprocated :) --HappyCamper 16:52, 6 Jun 2005 (UTC)
thread_title: Happy Camper

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Surely the list would make more sense if organised by the name of the food? As it stands, the list seems hugely chaotic. I can observe, for example, that under the "A" category, there are two entries for "Omelette" (which starts with "O" anyway). The first entry says "André Theuriet – the French novelist and poet André Theuriet (1833–1907) has this omelette with truffles and asparagus named for him." while the second says "Arnold Bennett – an unfolded omelette with smoked haddock invented at the Savoy Hotel for the writer Arnold Bennett" - both link to the same article and have no sources to back up either claim. They're not even listed next to eachother in the "A" section anyway. This leads me to think that the article would make more sense if it was organised by the name of the food. -Gohst (talk) 12:44, 22 September 2011 (UTC)
thread_title:  Organize by name of food? 

message: The :Category:Foods named after people is about to be deleted (Wikipedia:Categories for discussion/Log/2013 January 29#Category:Foods named after people). In case some of the are not listed here, these are the members of that category as of now:
*Poularde Albufera
*Alexandertorte
*Fettuccine Alfredo
*Lady Arundel's Manchet
*Béchamel sauce
*Bellini (cocktail)
*Eggs Benedict
*Bloody Mary (cocktail)
*Caesar (cocktail)
*Caesar salad
*Carpaccio
*Charlotte (cake)
*Chateaubriand steak
*Chivas Regal
*Courvoisier
*Delmonico steak
*David Eyre's pancake
*Garibaldi biscuit
*Graham cracker
*Graham cracker crust
*Graham flour
*St. Honoré cake
*Horlicks
*İskender kebap
*Janssons frestelse
*Joffre cake
*Kitchener bun
*Lamington
*Jenny Lind Soup
*Lumumba (drink)
*Luther Burger
*Macon (food)
*Peach Melba
*Melba toast
*Arnold Palmer (drink)
*Hachis Parmentier
*Pavlova (food)
*Dom Pérignon (wine)
*Pilgrim (sandwich)
*Rob Roy (cocktail)
*Oysters Rockefeller
*Tournedos Rossini
*Sachertorte
*Sandwich
*Soubise sauce
*Beef Stroganoff
*Tetrazzini
*Beef Wellington
*Woolton pie
-- Michael Bednarek (talk) 07:32, 3 February 2013 (UTC)
replies: text: The discussion closed with a consensus to listify the category. I have crossed out those foods and drinks (34 out of 49) that already appear on the list so that editors can work on incorporating the rest. -- Black Falcon (talk) 19:39, 19 February 2013 (UTC)
thread_title: Category:Foods named after people

message: I note there are a few references to fruit but there's plenty more not mentioned. Should I add some or are they not welcome?
Jonewer (talk) 07:36, 6 June 2014 (UTC)
replies: text: There are quite a few apples and pears listed; the Cavendish banana is not, but it should be. What did you have in mind? -- Michael Bednarek (talk) 13:57, 6 June 2014 (UTC)
thread_title:  Apples and other fruit 

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