This is a list of food items named after people .
A
- Poularde Adelina Patti – probably not the only dish named for 19th-century singing superstar Adelina Patti. Adela Juana Maria Patti (1843–1919), born in Spain of Italian parents, grew up in New York City, singing on stage at 7 and debuting at the opera at 16. Patti quickly went on to become a sensation in Europe, and was eventually world-famous.
- Pâté de filets d'oie Adolphe Hardy – the young Belgian poet Adolphe-Marie Hardy (1868–1954), first published in 1888, and subsequently rising to be a major figure in French literature, was favored early on by Charles Ranhofer with this goose liver pâté.
- Woodcock salmis Agnès Sorel – one of the dishes Agnès Sorel (1422–1450) is reputed to have created herself; she was the first mistress of a French king (Charles VII) to be recognized officially. A garnish, soup, timbales, and tartlets all bear her name, as later chefs remembered her for her interest in food. She died of acute mercury poisoning.
- Big Hearted Al candy bar – early-20th-century presidential candidate Al Smith (1873–1944) had this candy bar named after him by a candy-company owning admirer.
- Fillet of Beef Prince Albert – Queen Victoria's Consort Prince Albert (1819–1861), also has an English white sauce, the Prince Albert Pea, and Prince Albert apple named for him, and probably Albert Pudding.
- Poularde Albufera, Albufera Sauce – Louis Gabriel Suchet (1770–1826), one of Napoleon's generals and Marshal of France for a time, was named duc d'Albufera after a lake near Valencia, Spain, to mark his victory there during the Peninsular War. Famed 19th-century French chef Marie-Antoine Carême (Antonin Carême) created several dishes in the duke's honor, including duck, beef, and the sauce that accompanies this chicken.
- Alexandertorte – possibly Alexander I, the gourmet Russian tsar who employed Antonin Carême. Finland claims the creation, allegedly by Swiss pastry chefs in Helsinki in 1818, in anticipation of the tsar's visit there.
- Gâteau Alexandra – like her husband Edward VII, Alexandra of Denmark (1844–1925) was honored by an assortment of foods named after her when she was Princess of Wales and Queen. Besides this chocolate cake, there is consommé Alexandra, soup, sole, chicken quail, and various meat dishes.
- Lobster Duke Alexis – the Russian Grand-Duke Alexis made a highly-publicized visit to the U.S. in 1871. A dinner for him at Delmonico's featured this, and was kept on the menu by chef Charles Ranhofer.
- Fettuccine Alfredo – Alfredo di Lelio, an early-20th-century Italian chef who invented the dish for his wife in 1914–1920 at his Roman restaurant and popularized it among tourists.
- Consommé Princess Alice – this consommé with artichoke hearts and lettuce is named for Princess Alice (1883–1981), one of Queen Victoria's granddaughters.
- Amundsen's Dessert – Roald Amundsen (1872–1928), the great Norwegian polar explorer, was served this dish by Norwegian-American friends in Wisconsin not long before he died in an Arctic plane crash.
- Omelette André Theuriet – the French novelist and poet André Theuriet (1833–1907) has this omelette with truffles and asparagus named for him.
- Angelina Burdett plum – this plum, bred by a Mr. Dowling of Southampton, England around 1850, was named after Baroness Angelina Burdett-Coutts (1814–1906), a notable philanthropist. The Baroness inherited great wealth from her grandfather, banker Thomas Coutts, and devoted much of it to helping the needy at home and abroad.
- Pommes Anna – the casserole of sliced potatoes cooked in butter was created and named by French chef Adolphe Dugléré for the well-known 19th-century courtesan/actress Anna Deslions, who frequented Dugléré's Café Anglais (Paris). "Potatoes Annette" is a version of Potatoes Anna, with the potatoes julienned instead of in rounds.
- Omelette Arnold Bennett – an unfolded omelette with smoked haddock invented at the Savoy Hotel for the writer Arnold Bennett
- Oreiller de la Belle Aurore – Claudine-Aurore Récamier, the mother of Jean Anthelme Brillat-Savarin, has a lobster dish named after her, but it is this elaborate game pie which was one of her son's favorite dishes. The large square pie contains a variety of game birds and their livers, veal, pork, truffles, aspic, and much else, in puff pastry.
- Château Ausone red Bordeaux wine – Ausonius (310–395 A.D.), the poet employed by Valentinian I to tutor the Roman emperor's son, retired to the Bordeaux region and wrote about oyster farming. The wine named after him is said to be made of grapes grown on the site of his villa.
B
- 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.
- Bartlett pear – accidentally renamed English Williams pear by Massachusetts nurseryman Enoch Bartlett, early 19th century. Williams was a 17th-century English horticulturist.
- 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 famous 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 Benedict XVI
- 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.
- Bismarck herring, Bismarcks, Schlosskäse Bismarck – Otto von Bismarck (1815–1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including pickled herring, pastry, and cheese.
- Eggs in a Mold Bizet – Georges Bizet (1838–1875), the French composer of Carmen and other operas, has a consommé named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts.
- Sole Bolivar – famous South American revolutionary Simón Bolívar (1783–1830).
- Bonaparte's Ribs – an early-19th-century English sweet named after Napoleon Bonaparte
- Boysenberry – Rudolf Boysen, botanist and Anaheim park superintendent, developed the loganberry/raspberry/blackberry cross around the 1920s. The berry was subsequently grown, named and made famous in the 1930s by Walter Knott of Knott's Berry Farm in California.
- Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of The Physiology of Taste, in which he advocated viewing cuisine as a science.
- Hot Brown – J. Graham Brown, owner of the Brown Hotel, which first served the hot sandwich.
- Parson Brown orange – Rev. Nathan L. Brown, 19th-century Florida minister and orange grower, developed what was to become the leading commercial orange of the time in the U.S.
- Burbank pl
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