foodpanda ZINE | 9th Issue | MARCH 2015 THE ORIGINS OF FOOD | Page 4

Eggs
Benedict

Not so surprisingly, these miraculous eggs began from a long night out. It was
back in 1894, when New York socialite Lemuel Benedict returned to his hotel,
the Waldorf-Astoria, after a big night of drinking and asked the maitre d’hotel for
a specific remedy. His request included a piece of toast, a poached egg, bacon
and hollandaise sauce. He received his order but an English muffin was substituted for toast and ham for bacon and hey presto- Eggs Benedict were born. To
this day, it still remains one of the best cures for a hangover and one of the most
famous brunch dishes.

Carpaccio
If you hear Carpaccio and you think
of Italian Renaissance -Botticelli, Masaccio, Giotto, Parmigianino,
Bellini,Caravaggio- you’re right. This
dish was named after Vittore Carpaccio, a Venetian School painter
born in 1465 and was dedicated to
him because the redness of the meat
reminds the vivid hue of red he was
known for.