List of Foods Named After People - L

L

• Crawfish Lafayette en Crêpe – the Marquis de Lafayette, Marie Jean Paul Joseph Roche Yves Gilbert du Motier (1757–1834), famed French supporter of the American Revolution, is most likely the name source of this New Orleans dish. Lafayette gingerbread was also a popular cake in the 19th-century U.S., with recipes in many cookbooks.
• Dartois Laguipière – Laguipière (c. 1750–1812) an influential French chef and mentor of Antonin Câreme, worked for the noted Condé family, Napoleon, and finally Marshal Joachim Murat, whom he accompanied on Napoleon's invasion of Russia. He died on the retreat from Moscow. This double-eponym savory pastry, filled with sweetbreads and truffles (see Dartois above), is one of many dishes with his name, either his own recipes or those of other chefs commemorating him, including consommé, various sauces, beef tournedos and fish.
• Shrimp Lamaze – developed by chef Johann Lamprecht at Philadelphia's Warwick Hotel. The dish is named after the proprietor of the Warwick Hotel, George Lamaze.
• Lord Lambourne apple – the apple developed in England in about 1907 was introduced in 1923, and named after the then-president of the Royal Horticultural Society.
• Lamingtons – these small cakes, considered one of Australia's national foods, are usually considered to be named after Charles Cochrane-Baillie, 2nd Baron Lamington, who was governor of Queensland 1896–1901. But there are other interesting claims which can't be covered adequately here. Go to lamingtons.
• General Leclerc pear – the French pear developed in the 1950s and introduced in 1974 is named for Jacques-Philippe Leclerc de Hautecloque (1902–1947), World War II French war hero. General Leclerc, as he was better known, dropped his last name during the Occupation to protect his family.
• Leibniz-Keks – German butter biscuit named for philosopher and mathematician Leibniz
• Li Hongzhang hotchpotch – a stew named after Chinese statesman Li Hongzhang (1823–1901)
• Biff à la Lindström – this Swedish beef dish is thought to be named the man who brought it from Russia to Sweden. Henrik Lindström is said to have been born in St. Petersburg, Russia. Swedish food lore has it that the army officer brought the recipe to the Hotel Witt in Kalmar, Sweden, c. 1862. The beets and capers included may indicate Russian origin or influence.
• Lindy candy bar – Charles Lindbergh (1902–1974), the pioneering aviator who was first to fly solo, non-stop, across the Atlantic, had at least two American candy bars named after him; another – the "Winning Lindy."
• Cream of cardoon soup à la Livingston – Dr. David Livingston (1813–1873), Scottish missionary and explorer has this Delmonico's soup named after him, also available in celery.
• Loganberry - a cross of a blackberry and a raspberry, was accidentally created in 1883 in Santa Cruz, California, by the American lawyer and horticulturist James Harvey Logan.
• Crab Louis – (pronounced Loo-ey) while Louis XIV is often cited as the inspiration because of his notorious fondness for food, The Davenport Hotel (Spokane) in Spokane, Washington claims Louis Davenport is the name source and inventor. Davenport was a Spokane restaurateur from 1889 on, and opened the hotel in 1914. There are several other alleged creators, including Victor Hirtzler (see Celery Victor).
• Macaroni Lucullus – Lucullus (c. 106–56 BC), full name Lucius Licinius Lucullus Ponticus, was perhaps the earliest recorded gastronome in the Western world. After a long spell of wars, the Roman general retired to a life of indulgence and opulence, most evident in his gardens and his cuisine. His name has become associated with numerous dishes of the over-the-top sort, using haute cuisine's favorite luxury staples—truffles, foie gras, asparagus tips, artichoke hearts, sweetbreads, cockscombs, game, Madeira, and so on. Macaroni Lucullus incorporates truffles and foie gras.
• Lussekatter, St. Lucia buns – Swedish saffron buns named for Saint Lucia of Syracuse (283–304), whose name day, December 13, was once considered the longest night of the year. As Lucia means light, the saint was incorporated into the celebration when these buns are traditionally eaten. The Swedish term, Lucia's cats, refers to the bun's curled shape.