Understanding Famous Food

Understanding Famous Food

Our tradition, society and culture determine eating habits. The food we eat Food determine our society and highlights the society we have grown in.

Eating habits are not same in the world and certain foods are popular in certain countries. So, the question may arise to us;

What is the most popular food throughout the world?

The answer is simple and easy.

salad
chicken
cheese
rice
tea
coffee
milk
eggs
apples
soup
yogurt
bread
fish
pasta
chocolate
meat
grains
dairy
pizza

Tasting the local cuisine of a country is absolutely essential to understanding that country identity, it's past and present.

Restaurants offer typical foods, so you won't find much speciality there and if they're aimed at tourists you can expect to find higher-than-normal prices too. your best bet for local cuisine will often be on the street.

Besides that, let's talk about origin of some famous foods,

Beef Wellington :-

Who put the beef in Wellington? The Duke of Wellington, a war hero who defeated Napoleon at Waterloo in 1815, frequently dined on steak, pate and mushrooms, so after he emerged from his military duties, this rich dish was created in his honor. A possible connection to Wellington, New Zealand also shares the credit.

Beef Stroganoff :-

The first known recipe appeared in a Russian cookbook in 1871 Beef à la Stroganov, with mustard, the name was derived from a Russian diplomat and Minister of the Interior, Alexander Stroganov. Many countries have similar variations, including China, all claiming origin, but it remains a mystery.

Chateaubriand :-

A tenderloin of beef named for a French ambassador and viscount in the early 1800s by his personal chef, the Viscount Chateaubrant hailed from a region in France bearing the same name; a large cut of prime steak, it's usually served as a meal for two, accompanied by a rich sauce and potatoes, but apparently the Viscount had a hearty appetite.

Oysters Rockefeller :-

This one is easy. Created by the son of famous New Orleans restaurateur who names it after after John D. Rockefeller, who at the time was the richest man in America and the most powerful family in the world. The original recipe was never shared, hence all future chefs have had to wing it.

Cherries Jubilee :-

Nobody was named Jubilee, but this special dessert was created by renowned chef Escoffier, who prepared the dish for one of British Queen Victoria's Jubilee celebrations widely thought to be the Diamond Jubilee in 1887.

Caesar Salad :-

A San Diegan named Caesar Cardini owned a restaurant called Hotel Caesar in Tijuana during Prohibition, thus enabling him to serve alcohol during the 1920s. It was in his kitchen that this popular salad was created. Californians flocked there to munch on Romaine lettuce, anchovies and a special dressing; diners could also enjoy a cocktail or two.

Lobster Newberg :-

A Captain Ben Wenberg, who discovered a delightful seafood dish in his worldly travels, brought back the recipe and offered it to Delmonico's, a thriving restaurant in New York City during the late 1800s. The chef happily recreated it for the Captain after tweaking the rich ingredients a bit, and named it in his honor. Fast forward several decades, when the two men had a falling out and the offended chef renamed it; there was no one named Newberg, it just sounded better. A first cousin to Lobster Thermidor, which we'll give to the French, who named it after a popular play.

Noodles Romanoff :-

Originally appearing at Romanoff's, a favorite restaurant back in the mid-1950s, located in Beverly Hills. Years later giant Stouffer's Foods popularized it at their now-defunct restaurants in Chicago, as well as a frozen version. A top item on the menu, it featured a sharp Cheddar cheese sauce and sour cream, sinfully rich and delicious by any standards.

Brandy Alexander :-

Some sources recognize the Russian Tsar Alexander II as its namesake, but more likely it was named by Troy Alexander, a bartender at Rector's, a New York City restaurant. Seems he wanted to create a white drink for a dinner celebrating Phoebe Snow, a fictitious character portrayed as a New York socialite who was a spokeswoman for a railway and always wore white. Regardless of the origin, it remains a delicious dessert drink made with creme de cocoa, cream and brandy, purported to have been legendary Beatle John Lennon's favorite cocktail.