Caesar salad was invented at Caesar's Palace in Tijuana, Mexico, in the Twenties, by Caesar Cardini, or perhaps by his brother Alex. Some say it was developed out of necessity when there was little in the kitchen other than romaine, Parmesan and croutons. Those anchovies that so many people leave out, along with the Worcestershire, were a later addition.
Carpaccio was created at Harry's Bar in Venice in 1950 by Giuseppe Cipriani to celebrate the opening of Vittore Carpaccio's painting exhibit. The red of the raw beef and the white of the sauce echoed the painter's favorite colors.
Mushroom cappuccino, a frothy savory soup, is listed on French superchef Alain Ducasse's menu in homage to his early mentor and the dish's creator, the late Alain Chapel. In America, where the immersion blender reigns, frothy cappuccino-style soups can be found in flavors as diverse as lobster and lemongrass.
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