We all stretch the truth sometimes. Little fibs to make ourselves a bit more interesting or to spare someone’s feelings are often harmless and quickly forgotten.
However, some mistruths linger, especially when it comes to food names. Many dishes are named after a place, or so we assume. But what if they’re not? Let’s explore some culinary misnomers.
Here are 10 dishes that aren’t from the place they’re named after.
Hawaiian Pizza
Pineapple on pizza: a beloved or hated combination. It has been a staple in pizza restaurants for years, however, not because of Hawaiians.
Pineapple with ham on pizza was created in Canada. Sam Panopoulos, a Greek immigrant, had extra pineapple at his pizza parlor and shared it with customers, who enjoyed it. For a long time, his shop in Ontario was the only place to find this pizza. So, why the Hawaiian name?
Panopoulos created this dish in 1962, just three years after Hawaii became a U.S. state. North America was fascinated with Tiki culture and the island lifestyle, and most pineapples came from Hawaii. Plus, Panopoulos used “Hawaiian” brand pineapple. Thus, the name stuck.[1]
London Broil
Ask someone from Britain if they’ve ever eaten London broil, and they may not know what you’re talking about. The term “broil,” meaning grill, is not used in England, hinting that London broil is not from the UK.
This simple dish consists of marinated steak, thinly sliced and broiled or seared. Originating in the 1930s, the “London” in the name was a marketing trick to make it seem sophisticated, even though it’s just cooked meat. Ironically, a tough cut of steak is typically used requiring it to be thinly sliced. [2]
Turkey
Which came first, the country or the bird?
The bird we call turkey was discovered by European traders in North America in the 15th century. At that time, Europe mostly traded with Asia through the Ottoman Empire (modern Turkey). They believed the bird came from the Turkish area; thus, the name “turkey” stuck, even though it comes from a different continent.
So, while the country of Turkey existed before the bird, the bird’s name comes from the country. [3]
Salisbury Steak
This processed meat dish is made from ground beef, chicken, pork, and other meats. It’s popular in America, often served in school lunches and frozen dinners.
Although it shares a name with a small town in the UK, it has nothing to do with the country or town. It’s named after James Salisbury, an American physician and chemist who promoted a meat-centered diet. He created Salisbury steak for Union soldiers during the Civil War, especially those with digestive issues.
While there’s no proof it helped with stomach problems, it was an inexpensive, high-protein meal that comforted soldiers. It was used again during World War I as food for soldiers and a convenient meal at home. Today, it’s found in TV dinners and other frozen meals, usually covered in gravy. [4]
Singapore Noodles
In the 1950s, Hong Kong saw a boom in international trade. Spices and curries from India came into the country, leading to the rise of Indian-style food. One popular dish was noodles, vegetables, meat, and curry powder. This mix of Indian and Chinese flavors resembled Singaporean dishes, so the noodles were named after Singapore.
As Chinese food became popular in Europe and North America, so did Singapore noodles. However, Singaporeans will tell you that this dish isn’t commonly eaten in Singapore since Singaporean food doesn’t typically use as much curry. [5]
Mongolian Barbeque
Mongols are known for their adventurous lifestyle and their barbecue, which isn’t even theirs.
In the 1950s, Chinese immigrant Nam Yip introduced Taiwan to cooking food on a large, flat grill. Mongolian food is usually cooked on an open fire, but Yip’s invention used Chinese stir-fry techniques. Yip named it “Mongolian barbeque” to make the food sound exotic, not for its history or flavor, which are Chinese and Taiwanese. [6]
Danish Pastries
Danish pastries are known for their buttery layers and sweet fillings. They’re actually Austrian.
After an 1850s labor strike in Denmark, Danish bakers learned pastry-making from Austrian bakers. They adapted the techniques to local tastes, filling the pastries with fruit and cream cheese. The Austrian kipferl became associated with Denmark, where they were called “wienerbrod.” As the pastry spread worldwide, it became known as “Danish” because of its connection to the Danish people.
Denmark doesn’t seem to mind that their famous pastry isn’t originally from Denmark. They still celebrate “Danish Pastry Day” every April 17. [7]
Russian Dressing
Similar to Thousand Island dressing, Russian dressing is a tangy, mayonnaise-based salad dressing. Unlike Thousand Island, Russian dressing includes a bit of spice from horseradish and chili peppers.
The sauce dates back to the early 1900s, with American cookbooks listing a mayo-based dressing as an alternative to vinaigrettes in salads. It’s believed to be called “Russian” because the original recipe included caviar, a Russian staple.
A 1927 article credits James E. Colburn from New Hampshire as the creator of Russian dressing. Colburn had been selling “Colburn’s Mayonnaise salad dressing” at his store since at least 1910. While there’s some debate over whether Colburn was the first, he certainly popularized it through retailers and hotels.
Interestingly, in Germany, Russian dressing is called American dressing. [8]
German Chocolate Cake
European chocolate is known to be decadent and luxurious, with brands like Lindt and Cadbury being world-famous for their rich flavors. Within the European Union, Belgium produces the most chocolate per year, with Germany following closely behind. Therefore, the name for German chocolate cake makes sense, right?
Wrong. It’s named after Samuel German, the 19th-century chocolatier who developed the dark baking chocolate used in the first coconut-pecan layered cake. When the recipe was published in 1957, the Dallas Morning News titled it “German’s Chocolate Cake” in honor of German’s Sweet Chocolate.
Over time, the possessive form “German’s” was dropped, either by accident or for brevity. The misleading name stuck, and even though you can’t make the cake with German’s chocolate, you can still make the cake named after him. [9]
French Fries
French foods are known for being elegant. Dishes such as escargot, ratatouille, foie gras, and macarons suggest fancy restaurants, not greasy diners. So, why are salted and fried potatoes named after French cuisine?
French fries are from Belgium. There’s an unresolved debate between France and Belgium as to where the concept originated; however, the most common theory credits Belgian villagers along the River Meuse. They usually ate fried fish, but one winter, the river froze. The villagers fried potatoes instead, and French fries were born.
They’ve been in Europe since the 1700s and were popular in Paris during the Victorian Era. When American soldiers were in Belgium during World War II, they called “frites” “French fries” because French was spoken in southern Belgium. When they brought the food home, they called them French fries. The United States is the only country that calls them this, with most of Europe using “fries” and the UK calling them “chips.” [10]
Conclusion
These dishes prove that food names can be deceiving. The stories behind their names are interesting and show how culture, history, and chance can affect our food.
What’s your favorite dish on the list? Leave your comment below!
