Buzz
Everyone tells harmless lies now and then. Whether to protect someone’s feelings or to make ourselves seem a bit more impressive, these harmless untruths usually fade away quickly.
However, some lies have a way of lingering. Foods, in particular, often carry the names of the places they’re supposedly from. But do they really?
Here are 10 dishes that actually come from somewhere other than the places you’d expect.
10. Hawaiian Pizza
Whether or not you think pineapple has a place on pizza, this combination has been a mainstay in pizza parlors for years. But not because of Hawaiians.
Pineapple and ham on pizza actually made its debut far from a tropical haven: Canada. Greek immigrant Sam Panopoulos had some extra pineapple at his pizzeria and offered it to his customers, who loved it. For a long time, this small shop in Ontario was the only one offering this creation. So why did it get named after Hawaii?
Panopoulos’ innovative dish was born in 1962, just three years after Hawaii became the 50th state. This was a time when North America was enamored with Tiki culture and island life, and most pineapples came from Hawaii. Also, the brand of pineapple Panopoulos used was called “Hawaiian,” and the name stuck.
9. London Broil
If you ask a Brit if they’ve ever heard of a London broil, they’ll likely wonder what on earth a broil is. This term for grilling isn’t used in England, which is a clue that the London broil isn’t from the UK at all.
This straightforward dish consists of marinated steak, sliced into thin strips, and broiled or seared at high heat. First appearing in the 1930s, the addition of 'London' to the name was a marketing tactic to make the dish seem more refined and exotic, even though it was essentially just cooked meat. The irony lies in the fact that the cut of steak typically used for a London broil is tough and muscular, which is why it has to be sliced thinly.
8. Turkey
Which came first, the country or the bird?
It’s a tricky question, so let’s break it down. The bird we know today as turkey was encountered by European traders in North America in the 15th century. At that time, Europe primarily traded with Asia through the Ottoman Empire (modern-day Turkey), which led to the mistaken belief that the bird originated in the Turkish region. As a result, the name 'turkey' stuck, even though the bird comes from an entirely different continent.
So, although the country of Turkey existed before the bird, the bird’s name did indeed come from the country.
7. Salisbury Steak
This processed meat consists of a mixture of ground beef, chicken, pork, and other meats. It’s particularly common in America, where it’s frequently served in school lunches and as part of frozen meals.
Despite sharing its name with a small town in the United Kingdom, Salisbury steak has no real connection to the country or town. It’s named after James Salisbury, an American physician and chemist who promoted a meat-heavy diet. His version of Salisbury steak was made for Union soldiers during the American Civil War, especially those suffering from digestive issues.
While there’s no evidence that this meat dish helped with digestive problems, it was an affordable, high-protein meal that provided comfort to soldiers. It was also used during World War I, both to feed soldiers and as a convenient meal at home. Nowadays, it’s commonly found in TV dinners and other frozen meals, usually smothered in gravy. That’s a surefire sign that it’s American.
6. Singapore Noodles
In the 1950s, Hong Kong, still under British rule at the time, saw a surge in international trade. Spice powders and curries from India flooded the region, influencing local cuisine. One of the most popular creations was a simple dish consisting of noodles, vegetables, meat, and curry powder. This blend of Indian and Chinese flavors was similar to dishes from Singapore, and the noodles became associated with the nation.
As Chinese food became more popular across Europe and North America, the simple yet flavorful Singapore noodles gained traction. However, any native Singaporean will tell you that these noodles are not commonly eaten in Singapore, as the country’s cuisine typically doesn’t use as much curry as this dish requires.
5. Mongolian Barbeque
The Mongols are famous for their bold, adventurous way of life—and their barbecue, which isn’t actually theirs.
In the 1950s, Chinese immigrant Nam Yip introduced Taiwan to the concept of cooking food on a large, flat grill. Traditional Mongolian cuisine is prepared over an open flame, but Yip’s method incorporated Chinese stir-fry techniques. He chose the name 'Mongolian barbeque' for his style of cooking to make the dish sound more exotic and thrilling, even though its origins and flavors are rooted in China and Taiwan.
4. Danish Pastries
Danish pastries, famous for their flaky layers and sweet fillings, aren’t actually from Denmark. They’re Austrian.
In the 1850s, following a labor strike in Denmark, Danish bakers learned the art of pastry-making from their Austrian counterparts. They modified the recipes to suit local preferences, such as adding fruit and cream cheese. The Austrian kipferl evolved into what became known in Denmark as 'wienerbrod.' As the pastry gained popularity worldwide, it became known as the 'Danish' due to its association with Denmark.
Denmark doesn’t seem bothered that one of their most iconic foods wasn’t originally theirs. They still celebrate 'Danish Pastry Day' every April 17.
3. French Fries
French cuisine is renowned for its sophistication and opulence. Dishes like escargot, ratatouille, foie gras, and macarons are synonymous with upscale dining experiences, not the casual fare of a greasy diner. So, how did the simple, salted, fried potato make its way onto a French menu?
Well, it probably shouldn’t be there, because French fries actually originate from Belgium, not France. There's an ongoing debate between the two nations regarding who first came up with the concept of deep-fried potatoes, although the prevailing theory credits Belgian villagers along the River Meuse. They were used to eating fried fish, but when the river froze one winter, they turned to frying potatoes instead. That’s how French fries were born.
French fries have been part of European cuisine since at least the 1700s and were particularly popular in Paris during the Victorian Era. When American soldiers were stationed in Belgium during World War II, they began calling the local 'frites' 'French fries' because French was spoken in the southern parts of Belgium. Upon returning to the U.S., they continued using the term 'French fries.' Interestingly, America is one of the few countries that calls them this, while most of Europe simply refers to them as 'fries' and the UK calls them 'chips.'
2. German Chocolate Cake
European chocolate is rich and indulgent, with iconic brands like Lindt and Cadbury known worldwide for their luxurious flavors. Within the European Union, Belgium produces the most chocolate each year, with Germany not far behind. So, given Europe’s chocolate expertise, the name 'German chocolate cake' might seem logical, right?
It’s not named after the country but after Samuel German, a 19th-century chocolatier who created the dark baking chocolate that was used in the first-ever coconut-pecan layered cake. In 1957, when the recipe was published for the first time, the Dallas Morning News named it 'German’s Chocolate Cake,' in tribute to German’s Sweet Chocolate.
As the cake’s popularity grew over time, the possessive 'German’s' was dropped, either accidentally or for simplicity. Despite this, the misleading name stuck. Even though German’s chocolate isn’t used to make the cake anymore, the dessert remains named after him. In fact, many people might not even realize it was named for someone in the first place.
1. Russian Dressing
Russian dressing, much like Thousand Island, is a tangy, mayonnaise-based salad dressing. However, unlike Thousand Island, it has a kick due to the addition of horseradish and chili peppers.
The sauce has been around since at least the early 1900s, with various American cookbooks listing mayo-based dressings as an alternative to vinaigrettes. It is thought that the name 'Russian' originated because the original recipe contained caviar, a traditional part of Russian cuisine.
A 1927 article attributes the creation of Russian salad dressing to James E. Colburn, a New Hampshire native, calling him 'the originator and first producer of that delectable condiment known as Russian salad 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 truly the first to make it, he was certainly the one who made it popular through retailers and hotels.
In an interesting twist, Russian dressing is known as American dressing in Germany.
