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112:, while others have descriptive names, such as "broiled ribsteak". Many are named for particular places, sometimes because of a specific association with that place, such as
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Some dishes have many stories about their creation, which can sometimes make it difficult to know the true origin of the name of a dish.
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302:[recipe for Chaliapin steak made at the Imperial Hotel] (in Japanese). U.S. Meat Export Federation. Archived from
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After the inventor, either being given the name by that person or because the dish was created in the inventor's
281:[Chaliapin steak we served for Feodor Chaliapin at the Imperial Hotel] (in Japanese). the Imperial Hotel
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After the first person for whom the dish was prepared: for example, Chaliapin steak, made by the order of the
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as they are made by simply combining two ready-to-eat foods.
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and Ronald Kinton, 10th ed. Hodder
Education, 2004.
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126:Florentine essentially means "poached eggs with
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257:. Versailles: Quae. pp. 82–83.
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19:For the dishware, see
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279:"帝国ホテル生まれのシャリアピンステーキ"
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253:Froc, Jean (2006).
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237:Practical Cookery
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264:2759200175
213:References
65:gastronomy
98:cookbooks
76:tableware
21:Tableware
324:Category
172:See also
206:Garnish
162:kitchen
153:singer
128:spinach
94:ketchup
90:hot dog
83:recipes
54:Croatia
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194:Entrée
104:Naming
239:, by
136:honor
92:with
259:ISBN
124:eggs
61:dish
225:OED
134:To
116:or
69:eat
63:in
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59:A
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