5 bunch of IMMORTALISED FOODIES
Russian oligarchs the Stroganov family – richest in the tsardom since the late 1500s – had a fondness for sautéed beef in sour cream sauce. Blame the French for adding mushrooms and renaming it Stroganoff.
When 18th century English toff John Montagu, 4th Earl of Sandwich, told his lackeys to get him meat between two pieces of bread so he could continue playing cribbage, his invention caught on.
Short for Ignacio, the nacho is named for Mexican maître d’ Ignacio Anaya, who in 1943 served up fried tortillas with melted cheese and jalapeños to the wives of US soldiers stationed on the Rio Grande.
Arthur Wellesley, hero of the Battle of Waterloo, also lent his title to the wellington boot – but the 1st Duke of Wellington’s yen for beef with pâté, mushrooms, truffles and Madeira sauce in pastry is now foodie folklore.
Late-1800s Neapolitan pizzaiolo Raffaele Esposito was hired to create a special dish for Queen Margherita of Savoy. The result mirrorred the Italian flag: red (tomato), white (mozzarella) and green (basil).