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Quiz about Eat and Drink Your Words
Quiz about Eat and Drink Your Words

Eat (and Drink) Your Words Trivia Quiz


How many of these eponymous dishes and drinks can you recognize?

A multiple-choice quiz by FatherSteve. Estimated time: 7 mins.
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Author
FatherSteve
Time
7 mins
Type
Multiple Choice
Quiz #
329,065
Updated
Jul 23 22
# Qns
15
Difficulty
Average
Avg Score
11 / 15
Plays
1443
Awards
Top 10% Quiz
Last 3 plays: Guest 165 (10/15), Mepastor (6/15), Figgin (4/15).
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Question 1 of 15
1. Veal Oscar is a dish of medallions of veal, dressed with sauce Béarnaise, topped with white asparagus and crabmeat. After whom was it named?
Hint


Question 2 of 15
2. Bananas Foster is a dessert made of bananas flamed in rum served atop vanilla ice cream. Who is the "Foster" in Bananas Foster? Hint


Question 3 of 15
3. What is the name (in many clubhouses, anyway) of the non-alcoholic drink made of half iced tea and half lemonade, served on the rocks with a slice of lemon? Hint


Question 4 of 15
4. Earl Grey tea is a curious blend of black tea flavoured with oil of bergamot. Who is the "Earl Grey" in its name? Hint


Question 5 of 15
5. A Bellini is a tall cocktail made of a puree of white peaches and Prosecco, an Italian sparkling wine, with a dash of raspberry juice. After whom did Giuseppe Cipriana, its inventor, name it? Hint


Question 6 of 15
6. Pizza Margherita is arrayed with tomato sauce, mozzarella cheese and fresh basil to resemble the colours of the Italian national flag. In whose honour was it named? Hint


Question 7 of 15
7. Chicken Kung Pao (or Kung Po chicken or Gung Po chicken) is a spicy hot Chinese dish of chopped chicken, peanuts or cashews, Sichuan peppercorns, and vegetables in a Shaoxing wine sauce. It originated in the Sichuan Province of Western China but has spread around the world as a favourite dish. After whom was this classic dish named?
Hint


Question 8 of 15
8. In 1829, the Graham cracker was invented and marketed (albeit under the name "honey biscuits" rather than "crackers"). Who invented this essential ingredient to both S'mores and graham-cracker crust for cheesecake? Hint


Question 9 of 15
9. A Cobb Salad is a delightful mixture of lettuce, tomato, diced chicken breast, bits of bacon, hard-boiled egg, chives, blue cheese and avocado. It was first served at the Brown Derby in Hollywood in 1936 or 1937. How did it get its name? Hint


Question 10 of 15
10. Potage Parmentier is a pureed leek-and-potato soup; unpureed it is called Potage Parisien. It is named after the French army pharmacist and nutritional chemist who promoted the potato as human food when most French people considered it fit only to feed livestock. Who was this man? Hint


Question 11 of 15
11. Beef Wellington is a tenderloin of beef coated in pâté de foie gras (and truffles, mushrooms, herbs and spices, and/or Madeira sauce), wrapped in puff pastry and baked. After whom is this classic dish named? Hint


Question 12 of 15
12. Peach Melba is a dessert composed of vanilla ice cream topped with peeled peach halves poached in simple syrup, over which a seedless raspberry sauce is poured. In honour of what or whom was it named? Hint


Question 13 of 15
13. Fettuccine Alfredo is a hot pasta dish in which fettuccine is tossed with butter and grated Parmesan cheese to create a sauce. Who's Alfredo? Hint


Question 14 of 15
14. In 1987, Ben & Jerry's Ice Cream named a flavour after a legendary rock-and-roll star. It went on to become among the most popular of all of the company's offerings. After whom was it named? Hint


Question 15 of 15
15. Antoine's Restaurant in the French Quarter of New Orleans is famous for Oysters Rockefeller. Who did chef-owner Jules Alciatore name this dish after? Hint



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Most Recent Scores
Dec 02 2024 : Guest 165: 10/15
Oct 28 2024 : Mepastor: 6/15
Oct 22 2024 : Figgin: 4/15

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quiz
Quiz Answer Key and Fun Facts
1. Veal Oscar is a dish of medallions of veal, dressed with sauce Béarnaise, topped with white asparagus and crabmeat. After whom was it named?

Answer: King Oscar II, King of Norway and Sweden (1829-1907)

The original Veal Oscar (which differs from the more modern dish in that its sauce was red and it was served with black truffles) was conceived by Paul Edmond Malaise at the Restaurant Operakällaren in Stockholm for the 25th anniversary of King Oscar's ascension to the throne.
2. Bananas Foster is a dessert made of bananas flamed in rum served atop vanilla ice cream. Who is the "Foster" in Bananas Foster?

Answer: Richard Foster, a friend of the owner of Brennan's restaurant in New Orleans

Bananas Foster was created in 1951 by Chef Paul Blangé at Brennan's to honour Richard Foster, a New Orleans businessman and crime fighter, at the request of the restaurant's owner Owen Edward Brennan. The recipe appeared in "Holiday" magazine in an article about Brennan's famous French Quarter restaurant. Variations call for the addition of cinnamon, allspice or nutmeg.
3. What is the name (in many clubhouses, anyway) of the non-alcoholic drink made of half iced tea and half lemonade, served on the rocks with a slice of lemon?

Answer: an Arnold Palmer

Also called a "half and half," this drink was a favourite of Arnold Palmer in the 1960s. It now appears in bartenders guides under his name. A company in Florida licenses bottlers to sell it under the great golfer's name.
4. Earl Grey tea is a curious blend of black tea flavoured with oil of bergamot. Who is the "Earl Grey" in its name?

Answer: Charles Grey, 2nd Earl Grey, Prime Minister of the United Kingdom (1830-1834)

Bergamot is a kind of Southeast Asian citrus fruit grown also in Italy. Devotees of "Star Trek: The Next Generation" will know that Captain Jean-Luc Picard drinks Earl Grey tea.
5. A Bellini is a tall cocktail made of a puree of white peaches and Prosecco, an Italian sparkling wine, with a dash of raspberry juice. After whom did Giuseppe Cipriana, its inventor, name it?

Answer: Giovanni Bellini (c. 1430-1516), a Venetian painter known for his sensuous colours

Cipriani concocted the Bellini at Harry's Bar in Venice, Italy, sometime before 1948. Harry's Bar was then frequented by Ernest Hemingway, Humphrey Bogart, Sinclair Lewis and Orson Welles. He named it after the Venetian painter because its pink colour reminded him of a painting by Bellini.

It is sometimes made with champagne but this does dishonour to both the peaches and the champagne.
6. Pizza Margherita is arrayed with tomato sauce, mozzarella cheese and fresh basil to resemble the colours of the Italian national flag. In whose honour was it named?

Answer: Queen Margherita of Savoy (1851-1926)

There are numerous claims to the creation of Pizza Margherita. One of the best is that of Raffaele Esposito who asserted that he invented this pizza in honour of a visit by King Umberto I and Queen Margherita of Savoy to Naples in 1889. She was so taken with this pizza that he said he named it after her.

While it is uncertain who created it, there is absolute certainty that it was named to honour Queen Margherita.
7. Chicken Kung Pao (or Kung Po chicken or Gung Po chicken) is a spicy hot Chinese dish of chopped chicken, peanuts or cashews, Sichuan peppercorns, and vegetables in a Shaoxing wine sauce. It originated in the Sichuan Province of Western China but has spread around the world as a favourite dish. After whom was this classic dish named?

Answer: Ding Baozhen, 19th Century governor of Sichuan province

Ding Baozhen (1820-1886) served the province of Sichuan so well that the Emperor named him Gung Bao -- the protector of the palace -- and it was after this title that his favourite dish was named. Sichuan peppercorns, which were unavailable in the United States for 37 years, became available in 2005 and now lend the authentic flavour to this dish prepared correctly in the USA.
8. In 1829, the Graham cracker was invented and marketed (albeit under the name "honey biscuits" rather than "crackers"). Who invented this essential ingredient to both S'mores and graham-cracker crust for cheesecake?

Answer: The Rev. Sylvester Graham

Sylvester Graham was a Presbyterian minister who believed that temperance and sexual probity could be achieved through a bland diet. He urged vegetarianism, abstinence from alcohol and "Dr. Graham's Honey Biscuits" as means for achieving such Christian ends. He was one of the founders of the American Vegetarian Society and was much admired by John Harvey Kellogg of Battle Creek.
9. A Cobb Salad is a delightful mixture of lettuce, tomato, diced chicken breast, bits of bacon, hard-boiled egg, chives, blue cheese and avocado. It was first served at the Brown Derby in Hollywood in 1936 or 1937. How did it get its name?

Answer: All of these are plausible explanations

All three of these explanations have been set forth as authoritative. None can be proved absolutely. This is one of many examples of the difficulty in tracking down the stories of the names of dishes.
10. Potage Parmentier is a pureed leek-and-potato soup; unpureed it is called Potage Parisien. It is named after the French army pharmacist and nutritional chemist who promoted the potato as human food when most French people considered it fit only to feed livestock. Who was this man?

Answer: Antoine-Augustin Parmentier (1737-1813)

Parmentier was captured by the Prussians in the Seven Years War and spent time in a prison in Prussia where the prisoners were fed potatoes. The Germans had been quicker to accept the potato after its introduction to Europe around 1640. Parmentier's efforts were "assisted" by a bad harvest in 1785, when starving people turned to potatoes, and by the siege of the first Paris Commune in 1795, when potatoes averted the resulting famine.
11. Beef Wellington is a tenderloin of beef coated in pâté de foie gras (and truffles, mushrooms, herbs and spices, and/or Madeira sauce), wrapped in puff pastry and baked. After whom is this classic dish named?

Answer: Arthur Wellesley, 1st Duke of Wellington (1769-1852), soldier

Although other explanations exist, the most likely ascription of Beef Wellington is to Arthur Wellesley who defeated Napoleon at the Battle of Waterloo. The French name for this dish -- filet de boeuf en croûte -- was hardly suitable when relations between England and France were strained. The popularity of this dish soared in the 1960s and is now kept alive by a few chefs such as Gordon Ramsay.
12. Peach Melba is a dessert composed of vanilla ice cream topped with peeled peach halves poached in simple syrup, over which a seedless raspberry sauce is poured. In honour of what or whom was it named?

Answer: Dame Nellie Melba, a soprano opera singer

George Auguste Escoffier (1846-1935) invented this simple dish in honour of singer Helen Porter Mitchell (1861-1931), whose stage name was Nellie Melba. She chose her professional name to honour her home city of Melbourne, Australia. There is even a Peach Melba Day kept in the USA on January 13th.
13. Fettuccine Alfredo is a hot pasta dish in which fettuccine is tossed with butter and grated Parmesan cheese to create a sauce. Who's Alfredo?

Answer: Alfredo di Lelio, Roman restaurateur

Alfredo di Lelio was the chef-owner of Alfredo alla Scrofa in Rome. He adapted this dish from the more common Fettuccine al burro to encourage his pregnant wife to eat. In 1927, it became a favourite of Mary Pickford and Douglas Fairbanks, who carried its praises to the USA. True Alfredo sauce is thickened only with cheese, never a roux or other starches.
14. In 1987, Ben & Jerry's Ice Cream named a flavour after a legendary rock-and-roll star. It went on to become among the most popular of all of the company's offerings. After whom was it named?

Answer: Jerry Garcia

Cherry Garcia ice cream was named after Jerry Garcia (1942-1995), the lead guitarist and songwriter of The Grateful Dead. The ice cream is made of vanilla custard, cherry chunks and flakes of dark chocolate.
15. Antoine's Restaurant in the French Quarter of New Orleans is famous for Oysters Rockefeller. Who did chef-owner Jules Alciatore name this dish after?

Answer: John D. Rockefeller, the founder of the Standard Oil Company

The original recipe remains a family secret. The dish is made of oysters on the half shell, dressed with a butter puree of parsley, scallions, chives and capers, bread crumbs, Parmesan cheese, Pernod, garlic, and a dash of Louisiana hot sauce, which is then baked in a hot oven.

The resulting dish was so rich that Chef Jules named it after "the richest man in the world": John D. Rockefeller (1839-1937).
Source: Author FatherSteve

This quiz was reviewed by FunTrivia editor LadyCaitriona before going online.
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