Good Lifestyle

Did you know thatfries are not French and Germanchocolate cake Is not it German? Have you ever wondered how hamburgers had their name when they have no ham? Or maybe you stopped thinking, "Who was Joe, and was he reallynegligent enough to have a named sandwich according to him? "

Upon arrival, there are all kinds of surprising stories behind the names of your favorite foods. We have gathered the most incredible, with tales that penetrate centuries, crossed continents and bring us back into the kitchens that have created some of the most emblematic dishes.

Read yourself to familiarize yourself with your favorite foods and drinks in any new way and find out how 40 famous dishes have got their famous names.

And for more, check these15 classical American desserts that deserve a return.

The Stroganoff Beef may have struck the peak popularity in America in the 1950s and 1960s, but it's been a long time since that. The recipe is native to Russia of the 17th century and draws its name from Count Pavel Alexandrovich Stroganov, diplomat of the Russian family Stroganov. The Count was born in Paris, then he would hire French cooks, but he would also ask them to add Russian flair to their dishes.

According to the cookbookA taste of Russia, "The leader of Count Stroganov simply added a very rolling cream with a basic French mustard sauce." It has been paid on somebeef And became a household hit. Thus, the legendary dish is born.

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Although there is a debate onThe origins of ReubenMany believe that the sandwich has emerged in the 1920s at the Blackstone Hotel in Omaha, Nebraska, where Bernard Schimmel was the chef.The granddaughter of Schimmel saidTo save That some poker players at the hotel asked snacks during their match, Schimmel has concocted the corned beef and Sauerkraut Sandwich for one of the players, Ruben Kulakofsky.

The dish took off and started to appear on menus through the state. Then, in 1956, a waitress entered the sandwich in theNational National Sandwich National Restaurant Associationwhere he won the Grand Prix and was catapulted at national fame.

You know now where the "Ruben" comes, but what about the concept of a sandwich itself? Well, according toPbThe sandwich is named an 18th-century aristocrat John Montagu, the fourth Count of Sandwich, who liked to eat sliced ​​meats between two pieces of bread.

And his legacy lives. Montagu de Montagu's grand-back-rear-son, Orlando Montagu, founded a chain calledSandwich Count. The restaurants pay tribute to the first most famous sandwich, the most famous sandwich, called "the original 1762", which is roast hot beef, sharp cheddar and creamy horseradish sauce served on hot bread.

The Waldorf salad, which features apples, celery, grapes and nuts chopped on a green bed, bears the name of the establishment that brought it: the Waldorf-Astoria hotel in New York. According toThe New York TimesThe dish was dreamed by Maitre-d'Hotel Oscar Tschery. When the hotel served it in a charitable balloon for Saint Mary's hospital for children in 1893, rave reviews were met. Today, it is always served in Waldorf and menus throughout the country.

Although some french claims have French origins,National Geographic Said that the first French fries came from Belgium, where the fishermen near the Meuse river started frying potatoes during the long winter months when there was not enough fryish fish.

The American soldiers first learned the dish during the First World War as French-speaking Belgian soldiers, which is why the Americans nicknamed "French". Today you can visit theFrietmuseum In Bruges, Belgium, dedicated only to the history of the now omnipresent accompanying dish.

Although most assume theCesar salad With a connection to Julius Caesar, the popular salad was created in Tijuana, Mexico, in 1924 by the Italian restaurateur Caesar Cardini.

According toFood and wineCardini Rosa's daughter stated that her father came out of the need for the need when her restaurant was weak on supplies. Working with what he had, Cardini created a lettuce salad of Romaine, eggs, olive oil, croutons and sauce at Worcestershire. The rest, as they say, belongs to history.

Although it is not clear, which is exactly responsible for the chicken to the king, according toPoliticoThe most likely story indicates that the meal was originally made by the leader of Brighton Beach Hotel, belonging to E. Clark King II.

In the 1900s, the chief first served the concoction - compound of chicken, peppers, mushrooms and a Bechamel sauce on the noodles - at his boss, who asked for seconds. The next day, the article appeared on the hotel menu for "$ 1.25 part" under the name of the hotelier.

Ben Wenberg, a successful sea captain in the commerce of Western India, is deemed to be responsible for this creamy dish and decadent seafood. In 1876, Wenberg shared his recipe with Charles Delmonico of the Delmonico restaurant in New York, and then appeared on the menu as "lobster at the Wenburg".

However, according toWhat cooks AmericaThe two finally had a fall and Delmonico Banni Wenberg from his establishment and hit the menu article. However, when customers started to claim for this, Delmonico decided to restore the dish, but with a new name: the "Newburg" anagram.

Salisbury's steak pulled his name from Dr. James Henry Salisbury, a nineteenth century doctor who served him first to the soldiers of the Civil War during a study. Salisbury used the dish that is basically resistant to chopped beef as a steak with potatoes and a sauce - to treat chronic diarrhea between Union's soldiers.

Three decades after the end of the war, Salisbury published a book in which he claimed that "lean beef, mined to break down any connective tissue and fully cooked, was the best and easiest food to digestate", according toSmithsonian Magazine. Salisbury initially refers to the dish as a "muscular beef pulp", but as it grew up in popularity, its name has also evolved too.

This dessert dish consists of cakes and ice cream wrapped in the meringue, then burned outside. The improbable cooking method was designed by an eighteenth century scientist named Sir Benjamin Thompson, according toNPR.

Thompson was the first to realize that the air bubbles in the meringue protected and kept the temperature of the ice cream inside. His method for "Omelette Norwegge", the name of the Treat at the time, was then adopted by Charles Ranhofer, a Parisian chief working at Delmonico in New York. Ranhofer had a penchant for making subtle cultural comments with his food.

As the legend goes, after buying the Alaska of Russia in 1867, Ranhofer proposed a nickname of the dish: "Alaska, Florida", a play on the contrasting dessert temperatures. The name "in the oven in Alaska" stuck and evolved in the treatment we know and love today.

You are hardly alone if you think that the Benedict eggs have been named after the famous traitor Arnold Benedict or Pope Benedict XIII. According toAtlas obscuraThis Staple brunch pulled his name Lemuel Benoît, a rich playboy of the golden age that ordered the meal components on a morning (probably Hippover) at the Waldorf-Astoria Hotel.

Benoît's original demand included ordinary bacon instead of the Canadian bacon that we hope to expect today's menus. But the Master'Hotel, Oscar Tschery-the same man proposed Waldorf - Droom salad of the recipe to create the dish as we know.

Nowadays, Carpaccio can be made from raw fish, vegetables, beef and many other types of food. But the original and the most true version is made of pieces of raw meat trenched at thin or crushed slices.

It was initially introduced into the world in the 1950s by Giuseppe Cipriani, the owner of the Bar de Harry in Venice, Italy. But in a rare example of the inventor not taking all credit, Cipriani has named this aperitif for its vibrating color. According toThe New York TimesThe word "carpaccio" references from the sixteenth century Veneto Renenetian Renaissance Painter Vittore Carpaccio, known for using bloody red shades in his work.

It is one of the least authentic sushi rolls, but the most popular in America, but it is not even in the state of its name. The roller of California - an inverted roll consisting of imitation crab, of sliced ​​cucumber and avocado - was created by Vancouver, Sushi Chef Sushi Hidekazu Tojo, who helped bring popular cuisine to North America in the 1960s .

"When I arrived in Vancouver, most Westerners did not eat raw fish," Toojo saidThe globe and the mail. "Another thing the Westerners did not eat were algae. So I tried to hide it. I made the roller upside down. People loved it. Many people in the city came to My restaurant - a lot of Los Angeles - and they liked that's how it was called the Californian roller. "

Chef Auguste Escoffier of the Hotel Savoya de London created the fishing Melba-a dessert composed of peaches and raspberry sauce with the ice cream with vanilla and named after the Australian opera singer Nellie Melba.

According toPbBoth were familiar in the early 1890s while Melba occurred in London and stayed at Savoy. After seeing his interpretation in the Richard Wagner OperaLohengrin, which included a swan-shaped boat, Escoffier was inspired to create its frosted peach dessert, which it served in a sculpted swan of ice. A decade later, Escoffier continued to become head of the Ritz Carlton, where he perfected and popularized the recipe.

The dish we know asFettuccine Alfredo was almost "Fettuccine INES". According toItalyMagazine, The Italian restaurateur Alfredo di Lelio first made the butter and the parmesan pasta dish in 1908 for his wife, Ines, when she had trouble finding her strength after giving birth.

Di Lelio added the article to the menu of his restaurant in Rome, where two famous American film movies Stars-Mary Pickford and Douglas Fairbanks - tried it and brought the recipe at home with them. And although we had to call it "Fettuccine Alfredo" in the United States, the dish is known as "Fettuccine Al Burro" or "Fettuccine Burro e Parmigiano" in Italy. (Just in case it was unclear, yes, "burro" means butter.)

This one is a bit controversial, but that does not like a debate, especially on a brunch cocktail or two? Some say the name of the belovedBloody Mary is a reference toThe Murdering Queen Marie I of Englandand others insist that the name is in honor ofA woman named Marie du Bucé de Blood Club in Chicago. But no matter how the drink has had its name, it is Bartender Fernand Petiot, the New York Bar of Harry in Paris, who credited with the creation of the drink that has changed from Brunch forever. He ends up bringing him back to the United States, where it is almost known as Snapper Red, but that name just did not hold Bloody Mary.

Joe Sloppy also has several original stories, with three different institutions claiming the property of the recipe and the name, according toBlue Apron.

First, a bar in the Havana, Cuba, called Sloppy Joe's Sense that their bulk meat sandwiches were the first to pierce the concept in the 1920s. Ernest Hemingway frequented this establishment during the banning age and encouraged. A key owner of the western bar to change the name of his own place to the sloppy joe bar with reference to the original. Now, the hot spot of Hemingway says they were the ones that have arranged the sandwich.

And yet, a third claim (and widely accepted)Sort of Sioux City, Iowa Ye Olde Tavern. The legend has a man named Dave Higgin created the sandwich there in 1924, but the connection to the famous Joe, in this case, is not very clear.

You might think that a book cake pulls his name from his dense weight, but it's not really good. The name References actually the fact that a book cake, according toPopsugar, Requires a book of each key ingredient: butter, flour, eggs and sugar. No wonder they are so delicious.

These rollers of white bread without pretension from Vienna, Austria, where the word "Kaiser" means "Emperor". The roller monikeer is a nod to the Emperor Franz Joseph I, according toBe the hero of your own kitchen. He deregulated the price of bread in the 19th century in Austria at the insistence of the local bolicy guild. In return, the guild appointed the most popular bread after him.

This rich and sticky chocolate dessert is named after its appearance and texture: it looks and feels like the muddy banks of the Mississippi River. According to the bookOur fifty statesThe first confirmed mention of this legendary southern delicacy came from Jenny Meyer, a waitress in Vicksburg, Mississippi. She pointed out that the melting of frozen pies, which came from the leader of Chief Percy, reminded him of Mississippi's mud after the big flood in 1927.

Chicken Kung Pao - which is composed of dice chicken, chilis, leeks and peanuts - is a polarizing dish. It is extremely popular in the United States and U.K., but it is disdained as an inauthentic foreign rate in the province of Chinese Sichuan. "Chicken Kung Pao" is an Americanization of the Chinese name for the meal "Gong Bao Ji Ding." "Gong Bao" translates into "governor" and "ding" referencesDing Baozhen, a governor of the Qing dynasty, which would have been the largest fan of the dish. So clearly,Americans have really slaughtered the name of it.

You would not be alone to assume that this dish, which can be found in almost every Chinese restaurant menus in America, is from China. But, by all accounts, Chop Suey was invented in America.According toFood and winemagazineSome say that the recipe was originally created in 1896 by a Chinese diplomat based in New York, organizing a dinner for the Americans, while others say that it was created by Chinese immigrants in San Francisco during the rush to the California gold in 1849.

But what everyone can agree that the name sounds like "Tsap seasough", which translates into "various remains" in Cantonese. And it sounds almost good for this recipe that consists of meat, poultry or seafood, as well as eggs, bean germs, cabbage and celery in a foax sauce.

Nachos became on the stage in 1943, in a small town called Piedras Negras, Mexico, which is just south of a US military base in Fort Duncan, Texas.TimeReports that a group of military women fell to Piedras Negras for a shopping trip and found that all restaurants were closed. When they went to a place of the city called Victory Club, the master of named Ignacio "Nacho" Anaya - took pity on the pity on women. He offered to get them out of the ingredients he had on his hand in his closed kitchen. When he saw how much the women appreciated the dish, he added it to the menu under his own nickname. Now we can all be grateful for Nacho.

Margherita Pizza is an Italian and Italian American cuisine, but have you ever stopped asking where the name comes from? It turns out, asItalyMagazine Reports, "Margherita" refers to the old Queen of Italy, Margherita de Savoie. In 1889, during a visit to Naples, her and her husband, King Umberto I, visited Pizzeria brandi. The chef of the restaurant, Raffaele Esposito, and his wife honored their feast guests by facing a pizza with three ingredients each representing a different color of the Italian flag: red sauce, white mozzarella cheese and fresh green basil.

RELATED: The easy way to docomfortable comforts healthier.

Most people assume that the German chocolate cake bears the name of the country of its name, but it is actually named after its creator, Sam German, who was English or American descent. According toNPR, German created "German chocolate" in 1852 for the baker's chocolate company, which named the product after him.

Fast forward until more than a century later, when Texas Homemaker has created a recipe for a cake using chocolate, coconut and pecans, and sent it to a Dallas newspaper in 1957. Soon, the cake saved popularity, and somewhere along the way, the "German chocolate cake" in "German's Chocolate Cake" lost its apostrophe, which is why the origin of this dessert is often confused .

Rockefeller oysters, which is oven oysters on the half-shell, garnish with green butter emerging in 1899 in a New Orleans restaurant called Antoine. According toSprkerBecause of its rich flavors, the restaurant named the dish after the richest man at the time, John D. Rockefeller.

This dish is a total problem: it does not contain any rabbit, and could even be Wales. It turns out, calling something "Welsh" in the 17th and 18th centuries, Great Britain was actually a way of saying that it was of poor quality - a bad quality in Wales itself. So, by this theory, a "Welsh rabbit" -as this dish was initially called, according to the dictionary of Oxford, would be a rabbit dish where the ingredients were so poor, there was no meat of meat. It's a dry British humor at its end.

And for those of you who have never had fun, Welsh Rareebit is actually a cheese sauce looks like a fondue on grilled bread. And if you ask ourselves, it's pretty decadent.

Like most "Chinese" dishes on this list, you would have trouble finding TSO's general chicken on restaurant menus in China. The dish that is shredded and fried chicken with broccoli in a sweet sauce and lacette chili - was created in the 1950s in Taiwan by a man from the Hunan Province of China named Peng Chang-Kuei. He named it after Tso Tsung-Tang, a major 19th century Hunanese military figure.

According toNPRHe always spoke that the general had liked to eat the meal regularly; But in reality, his death preceded the recipe of 75 years. "General Tso chicken has not pre-existed in Hunanaise," said Peng at NPR, noting that his original version did not include sugar. "But at the origin, the flavors of the dish were typically Hunanese-heavy, acids, hot and salty."

This emblematic minced salad was supported out of practicality. Robert "Bob" Cobb, owner of the famous restaurant Derby Brown in Beverly Hills, created the salad while in the late kitchen one night. He threw all he had in his hand, a lawyer and roasted chicken chopped with eggs and hard bacon.

Cobb shared the dish with his friend, Sid Grauman of the Chinese theater of Grauman more legendary, and the next day,Grauman returned to ask for a "COBB salad". In 1937, the all-but-cooking-sink dish was officially added to the restaurant menu and stars like Spencer Tracy, Clark Gable and Lucille Ball swelled.

You probably supposed that Earl Gray tea is named after Earl Gray, but who in the world is anyway? Charles Gray was the second Earl Gray and the British Prime Minister in the 1830s. According to Tea Expert Breda Desplat,Rumor has it This gray Charles has received this particular blend of tea, which is flavored with bergamot oil as a diplomatic gift of Chinese representatives. And so, the name is born.

Sylvester Graham, theInventor of Cracker Graham, was an evangelical minister of the nineteenth century with a little bit of an orthodox approach to fight against sin. Called by bread mass production supplied with the industrial revolution, it decided to create a whole wheat flour that people could cook at home, forcing them to come back to simpler moments. He called the concience "Graham Flour" and the bishop cookies made with her "Graham Crackers". We can only imagine that it would have been horrified to learn that its creation is now one of the main ingredients of a hedonistic dessert as IMS.

Today, Gordon Ramsay is the King of Beef Wellington - a steak fillet covered with paste and duxelles of finely chopped mushrooms, then baked in a puff pastry. And according to the famousChef's siteThere are two possible origins for the name.

Some say the dish is named for Arthur Wueesley, the Duke of Wellington, after his historical leadership in the battle of Waterloo in 1815. Others insist that it was created for a reception held in Wellington, in New- Zealand. But no matter how roots, Belef Wellington is certainly something to add to your Foodie bucket list.

The etymology of this one is right in the name, but it is always easy to miss. The dough is literally the dough that has the shape of a "nut", as in the type of nut you associate with a bolt. According toSmithsonianMagazineDutch settlers are responsible for creating Olykoes-aka "oily cakes" - what was new Amsterdam-aka New York City - in the 1800s. But it was an American by Hanson Gregory who struck First a hole in the middle of the pastry, creating "the first donut hole ever seen by mortal eyes."

This Louisiana clip is packed with meat or seafood, onions, peppers and celery. Original recipes apparently also featured Okra, whom we know because the name of the dish comes from the West African word for the vegetable ("ki ngombo" or "quingombo"), according to theAlliance of South Food.

The dish goes back at least the 1800s, but he won a widespread popularity in the 1970s, thanks to the Senator of Louisiana Allen Ellender. The politician loved so much Cajun cooking than after his death in 1972, the American Senate cafeteria added Gumbo to his menu in his honor, according toSpoon.

Why are they called wings buffaloes if they are made of chicken, do you ask? It is because of their place of origin. These wings appeared for the first time in Anchor Bar in Buffalo, New York, in 1964.TimeReports that they have been created when the restaurant has been shipped from chicken wings instead of other parts they had ordered.

For their appeal, the owner Teresa Bellissimo decided to raise the wings in a sauce of his own creation. She served them with blue cheese stems and celery because that's what she had readily available. The merry accident of Bellissimos would forever change sports bars and party parties.

The Bar of Harry in Venice, Italy, is responsible for more than Carpaccio; It's also behind another of your favorite brunch cocktails. The owner of Harry's, Giuseppe Cipriani, created the drink in 1948.

According toCity and countrysideSimilar in the name of Carpaccio, the title of Bellini also has artistic roots. Cipriani named him after the fifteen of the 15th century Giovanni Bellini, because the color of the drink reminded him of the shadow of a Toga of Saint in one of his favorite paintings of Bellini.

Bananas Foster is another famous creation of Louisiana, but it was emerging from Brennan, a restaurant from the French Quarter, in the 1950s. At the time, New Orleans was a major port for banana shipments from South America and Central America. The owner of Brennan, Owen Brennan, challenged his leader, Paul Blange, to propose a new use for abundant fruits, according toNeworleans.com.

The creation of Blange was a success and Brennan named the Caramelized dessert and flambé after his friend, Richard Foster, President of the New Orleans Commission. If you are purist and a banana lover who went to the big easy,You can always get bananas to dock in Brennan today.

Just like there is no buffalo in Buffalo wings, there is also no ham hamburger. These chopped beef cakes have their name from their place of origin ... a kind of. In the 1880s,German emigrants brought the dish with them to the United States of Hamburgwhere many ships in America swallow. In 1904, the dish was presented at the Fair of the World in Saint-Louis in its current sandwich form.

Soon, they appeared on menus across America, where they were qualified as "Hamburg style net" to attract German customers. Finally, the name has been shortened to old "hamburgers". Thank you, Germany!

"Gross" can be synonymous with southern cuisine, but the word for the dish comes from the English word "gyrt" that refers to the outer layer of all grain. The grains were initially made by Native Americans, which rise corn kernels to make a porridge. According toSouthern life, the first settlers imitated the process and named the "grains".

Yes, this mixture of two classic summer drinks is well named after the famous Golfer Arnold Palmer. And the story of how it came to be is simple enough: Palmer wentA combination of lemonade and iced tea for years.

One day, in the late 1960s, he sat in a restaurant in Palm Springs and asked the waitress for a half-lemonade, half-fried tea. In a veryWhen Harry meets Sally Moment, a woman nearby heard the order and said, "I'm going to have this drink from Arnold Palmer!" The drink took and early enough, he became an American classic.