List of Foods Named After People - P

P

• Selle d'agneau à la Paganini – Niccolò Paganini (1782–1840), Italian opera composer and brilliant violinist, has this lamb dish named after him, probably by Charles Ranhofer.
• Potatoes Parmentier – Antoine-Augustin Parmentier (1737–1817), chief proponent in reversing the French public view about the once-despised potato. Parmentier discovered the food value of the vegetable while a prisoner of war in Germany, where the potato had already been accepted.
• Pastilles – Giovanni Pastilla, Italian confectioner to Marie de' Medici, is said to have accompanied her to Paris on her marriage to Henri IV, and created some form of the tablets named after him there.
• Lobster Paul Bert – Paul Bert (1833–1886) was a French physiologist, diplomat, and politician, but is perhaps best known for his research on the effect of air pressure on the body. Charles Ranhofer was either a friend or fan of the father of aerospace medicine.
• Pavlova – Anna Pavlova (1881–1931), Russian ballerina. Both Australia and New Zealand have claimed to be the source of the meringue ("light as Pavlova") and fruit dessert.
• Pedro Ximenez – a Vinifera grape, named after the soldier who allegedly brought it to Spain.
• Dr Pepper – Charles T. Pepper. The soft drink invented by pharmacist Charles Atherton in 1885 at a Waco, Texas drugstore owned by Wade Morrison is said to be named for Morrison's first employer, who owned a pharmacy in Virginia.
• Dom Pérignon (wine) – Dom Pérignon (1638–1715), (Pierre) a French Benedictine monk, expert winemaker and developer of the first true champagne in the late 17th century.
• Eggs Picabia - Eight eggs well mixed, lightly salted, cooked in a half-pound butter over a very, very, very low flame. Named by Gertrude Stein in her The Alice B. Toklas Cookbook after Francis Picabia (22 January 1879 – 30 November 1953) and his recipe.
• Sole Picasso – this fruity fish was named after Pablo Picasso. The dish consists of fried or grilled sole and warm fruit in a ginger-lemon sauce.
• Pio Quinto – this Nicaraguan dessert was named after Pope Pius V.
• Pizza Di Rosso - is a pizza topped with sliced tomatoes, black olives, mozzarella, eggplant and capsicum. Named after Count Enrico Di Rosso who selected the ingredients to create this variety of vegetarian pizza the colours of which resemble the red and white of the Order of St.George of which the Count is Patron.
• Veal cutlets Pojarski – Pojarski is said to have been a cook/innkeeper favored by Tsar Nicholas I because of his version of minced veal or beef cutlets. Sometimes called meat balls Pojarski, the originals were reformed on veal chop bones for presentation.
• Rissoles Pompadour – the Marquise de Pompadour, Jeanne Poisson (1721–1764), official paramour of Louis XV from 1745 until her death, has had many dishes named after her besides these savory fried pastries. Mme. Pompadour's interest in cooking is remembered with lamb, sole, chicken, beef, pheasant, garnishes, croquettes, cakes and desserts, created by a number of chefs during and after her life.
• Praline – César de Choiseul, Count du Plessis-Praslin (1598–1675), by his officer of the table Lassagne, presented at the court of Louis XIII. The caramelized almond confection was transformed at some point in Louisiana to a pecan-based one. This praline has gone on to be known by another eponym in the U.S.: Aunt Bill's Brown Candy. Aunt Bill's identity is apparently unknown.
• Prinzregententorte – Luitpold, Prince Regent of Bavaria
• Toronchino Procope – Charles Ranhofer named this ice cream dessert after the Sicilian Francesco Procopio dei Coltelli, whose Café Procope, opening in Paris in 1686, introduced flavored ices to the French.