From Carpaccio to Caesar Salad: 10 Dishes Explained

We regularly order carpaccio, nachos and Pizza Margherita when we eat out, but do we actually know why these dishes are called what they are? For example, which icons they were named after? You’ll know after reading this!

Eggs Benedict

There are many stories about where the name Eggs Benedict comes from. One of the best-known dates back to 1894 and involves American stockbroker Lemuel Benedict. At the time, he walked into the Waldorf Hotel in New York with a massive hangover and wanted just one thing: a hangover breakfast. But an original one. The chef got to work and created a dish made with toasted English muffins, poached eggs, Canadian bacon and hollandaise sauce. It was such a hit that it became a permanent fixture on the menu under the name Eggs Benedict. And it is now ordered all over the world — with or without a hangover.

Sandwich

Huh? A sandwich is just a sandwich, right? No, the bread roll was named after someone too. Namely the Earl of Sandwich from the 18th century: John Montagu. Story goes that the English earl was a serious gambler who spent hours at the gaming table. He was so absorbed in his game that he no longer wanted to take time to prepare his food. He did not even want to sit down and eat properly anymore. So he asked his butler to make an easy meal that he could eat with his hands, with meat in it. The result was a bread roll with slices of meat in between. That way, he could eat with one hand and continue playing cards with the other. Ideal.

Caesar salad

No, a Caesar salad was not created for or by some Greek god. Even if the name might suggest otherwise. The dish was created by Italian-American chef Caesar Cardini. So there was a Caesar involved after all. In 1924, he worked in a restaurant in Tijuana, Mexico. One day, a huge influx of customers arrived at his restaurant. He thought he did not have enough food for them. But with the leftovers he had and his creative eye, he quickly put together the now world-famous Caesar salad.

Pavlova

It is the most elegant-sounding dessert there is: pavlova. And if you decorate it well, perhaps the most elegant-looking dessert too. Pavlova — in other words, a large meringue with whipped cream — originated either in Australia or New Zealand. It is a never-ending discussion. What is certain is that the name was inspired by Russian ballerina Anna Pavlova. She toured both countries in the 1920s. Chefs were so charmed by Anna’s tutu that they paid tribute to it in the form of a dessert. Pavlova, of course!

Carpaccio

In Dutch restaurants, it may well be the most frequently ordered starter of all time: carpaccio. It was invented in the 1950s by Giuseppe Cipriani, who founded the famous Harry’s Bar in Venice. He created a dish based on raw, thinly sliced beef tenderloin with a light dressing. Giuseppe thought the red and white hues of his dish resembled the colors used by Renaissance painter Vittore Carpaccio in his works of art. Hence the name.

Nachos

Is there a better snack to have with drinks than nachos? I don’t think so. And to think that this dish was once invented ‘by accident’. The inventor was Ignacio (nickname: Nacho) Anaya, who in the 1940s was the manager of the Victory Club restaurant in Piedras Negras, Mexico. One evening, a group of American military wives came in looking for something to eat. Unfortunately, the kitchen was closed. Ignacio then improvised with various ingredients he still had on hand. He cut tortillas into triangles and fried them until crisp, poured melted cheese over them and sprinkled them with jalapeños. News that this dish was delicious spread like wildfire, and for many years now it has been a favorite snack with drinks for many people.

Granny Smith apples

They may well be the prettiest little apples in the apple class: Granny Smiths. Did you know that the name of the apple was not chosen at random at all? In 1860, Australian Maria Ann ‘Granny’ Smith was walking through her backyard when she discovered a mysterious seedling. She loved the apples from the tree: deliciously tart and crisp. So she decided to take good care of the tree. The Granny Smith grew and grew and became increasingly popular in the area. Now you can find it at greengrocers and supermarkets around the world.

Pizza Margherita

Another classic, like carpaccio: Pizza Margherita. The history of pizza goes way back — to 1889, in fact. An Italian baker was then commissioned to make a special pizza in honor of Queen Margherita of Savoy. He came up with a pizza featuring the colors of the Italian flag: red (the tomato sauce), white (the mozzarella) and green (the basil). Had you ever made that connection?

Sachertorte

Anyone in Vienna cannot miss the Sachertorte. Did you know that this dessert was once created by a 16-year-old chef, Franz Sacher? Well, if you can make something that divine at such a young age, you have every right to name it after yourself immediately.

Béchamel sauce

At its core, béchamel sauce is a simple sauce made from butter, flour and milk, but it is so delicious. It is not for nothing that it is made constantly in French (and Italian) cuisine. The sauce’s name derives from Louis de Béchameil, a prominent French politician at the court of King Louis XIV. You know, the Sun King. The French king’s chef — François Pierre La Varenne — made the sauce for the first time. He regarded Louis de Béchameil as his patron and named the sauce after him.

Read also:

• Come on, stop calling everything ‘carpaccio’
• 4x the best tips for perfect loaded nachos
• 10 sandwiches that should be banned

Source: BoredPanda