List of Foods Named After People - K

K

• Kaiser rolls – originally, rolls made by a Viennese baker in about 1487 for Holy Roman Emperor Frederick III, whose profile was stamped on top.
• Kaiserschmarrn – the Austrian pancakes were created for Franz Joseph I (1848–1916).
• Poached eggs à la Kapisztrán – Italian lawyer/judge of German parentage, turned Franciscan monk and itinerant preacher, János Kapisztrán (né Capistrano, 1386–1456) became a Hungarian hero at the age of 70 when he helped defeat the Turkish invasion at Belgrade on the direction of Pope Calixtus III. Canonized in 1690, he is also known as St. John Capistran.
• Lady Kennys, also Ledikenis – this Bengali sweet of fried chhana balls (a milk-based dough) stuffed with raisins is named after Lady Charlotte Canning (1817–1861), Lady-in-Waiting to Queen Victoria, and the wife of the Governor-General of India (1856–1862), Lord Charles John Canning. The Cannings were in India during the Indian Rebellion of 1857, and Lady Canning's popularity there is remembered in this sweet which was one of her admitted favorites.
• Chicken à la King – William King of Philadelphia has been credited in 1915 (upon his death) as the inventor of this dish. One theory (without historical evidence) claims that the dish may have been first named "Chicken à la Keene" after James R. Keene, a London-born American staying at London's Claridge's Hotel in 1881 just after his horse had won a major race in Paris. Other stories make claims for an American origin: Delmonico's chef Charles Ranhofer creating the dish for Foxhall P. Keene, James R.'s son, in the early 1890s, or chef George Greenwald making it for Mr. and Mrs. E. Clark King (II or III) at the Brighton Beach Hotel in New York, about 1898. No royalty is involved in any of the stories.
• Kneipp bread - A kind of bread, common in Norway, named for Bavarian priest Sebastian Kneipp
• Kossuth Cakes – pastry originating in late-19th-century Baltimore, Maryland, named for Hungarian patriot Lajos Kossuth (1802–1894), leader of the 1848 Hungarian Revolution, who visited the U.S. in 1851–1852.
• Kung Pao chicken – (also spelled Kung Po chicken) Szechuan cuisine dish, named after Ding Baozhen (1820–1886), a late Qing Dynasty official whose title was Gōng Bǎo (宮保) (palace guardian).