What's in a Name? The History & Mystery of Famous Foods

Some food names are fairly obvious in their origin, with names taken from their ingredients (BLTs), appearance (pancakes), and/or location (Philly cheesesteak), but many well-known dishes have celebrity inspirations. In most cases, the dishes have become more famous than the people who lent them their names, and as one might expect from cuisine named after celebrity figures, the histories behind some of those recipes are drenched in mystery and controversy.

The Origin Stories of Some Famous Dishes

What we now call Alfredo sauce may have been around for centuries, but it wasn't until the 1900s that it actually got a name. Depending on the tale you're reading, Alfredo di Lelio first made his version either in 1908¹ or 1914². As the story goes, he was looking to create a mild meal his pregnant wife could stomach, and the white cheese-based sauce worked for her. Alfredo would soon add it to the menu of his eponymous restaurant, Alfredo alla Scrofa.

In 1920, American actors Douglas Fairbanks and Mary Pickford tried the sauce on fettuccine pasta. After being given the recipe upon request, they sent di Lelio an engraved golden fork and spoon in gratitude. In the following years, di Lelio sold the restaurant, then later opened another just yards away. To this day, both restaurants claim to own the original set of gold utensils as well as the "most authentic" fettuccine Alfredo, but there's no doubt which Alfredo they mean.

Credit for the creation of Crepes Suzette has been claimed by multiple chefs, but most accounts seem to align with that of Henri Charpentier,³ a French chef. However, Crepes Suzette came about long before he achieved fame for his cooking. Reports vary on whether he was 10, 14, or 16 years old when the dish was created, but Charpentier was working as a waiter at the time.

While serving a party including the Prince of Wales (who later became King Edward VII), he accidentally set the brandy in a crepe recipe on fire. The prince loved what the brief flare did to the flavor, and asked Charpentier for the name of the dish. As there was only one woman present, the dish was given her name, but accounts vary on whether Suzette was a visiting royal, the young daughter of a friend of the prince, or the prince's mistress.

Dame Nellie Melba was an opera singer in the late 19th and early 20th centuries, internationally known for her clear voice and diva tendencies. Melba reached such a level of fame that she was honored with multiple recipes bearing her name, all created by the French chef Auguste Escoffier.⁴ When Dame Melba fell ill and was unable to stomach a normal diet, Escoffier made a thin, dry, and crisp toast the singer enjoyed, which eventually became known as Melba toast.

Escoffier also created Peach Melba,⁵ originally called Pecheau Cygne, inspired by a swan-shaped boat that appeared in one of Melba's performances.

Another dish named after a historical celebrity is pavlova, a meringue cake usually topped with fruit and whipped cream. The cake is named after famed Russian ballerina Anna Pavlova, with various sources citing her fluffy tutu or her light movements as inspiration for the recipe.

The history of the dessert has been the source of much debate, with notorious rivals Australia and New Zealand both claiming credit for its creation. However, more recent research⁶ has indicated that pavlova was most likely invented in the United States and based on a German meringue cake recipe.

Resources

1. Alfredo Sauce: Mystery Solved! Cook with Grazia. Accessed February 2022.
2. The Origins Of Fettuccine Alfredo. HuffPost. Accessed February 2022.
3. Life à la Henri. The New York Times (Archive). Accessed February 2022.
4. Auguste Escoffier: Founder of Modern Cuisine. The International Wine & Food Society. Accessed February 2022.
5. Opera, Escoffier, and Peaches: The Story Behind the Peach Melba. PBS. Accessed February 2022.
6. Pavlova research reveals dessert's shock origins. Good Food AU. Accessed February 2022.