Famous Foodies: The Gastronomes Quiz

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Known as the founder of the Church of England, this king was also a hefty eater and weighed 400 pounds (181 kilograms) at his death.

In a typical year, King Henry VIII's royal kitchen would slaughter and serve 1,240 oxen, 8,200 sheep, 2,330 deer, 760 calves, 1,870 pigs and 53 wild boars.

True or false: John Montagu, Fourth Earl of Sandwich is credited with creating the sandwich.

He's also the name sake of the Sandwich Islands.

What famous food writer wrote "<i>Physiologie du Gout</i>" ("The Physiology of Taste")?

Brillat-Savarin wrote in the early 1800s and is one of the most influential food writers of all time.

Who wrote<i> </i>"<i>L'Art de la Cuisine Francaise</i>" ("The Art of French Cooking") and classified French sauces into the four groups they remain in today?

Careme was a French chef in the late 18th and early 19th centuries who is now considered the founder of French haute cuisine.

What Italian-born queen of France is credited with introducing the French with many food innovations?

Catherine de Medici, who married King Henry II, is credited with teaching the French how to use utensils.

What man became the first great modern hotelier?

Cesar Ritz created the concept of the grand hotel, which turned out to be the perfect stage for the cuisine created by his business partner, Auguste Escoffier.

Who is the author of the popular cookbook "The Epicurean"?

Ranhofer was also chef at the famous Delmonico's restaurant in New York.

What food is Catherine de Medici NOT credited with introducing to France?

Catherine de Medici is credited with introducing many foods to France, including artichokes, aspics, baby peas, broccoli, cream puffs, custards, lettuce, parsley, pasta, spinach and truffles.

What celebrity chef from the 1970s was known as the Galloping Gourmet?

Graham Kerr filmed episodes of "The Galloping Gourmet," one of the first classic cooking shows, from 1969 to 1972.

True or false: Julia Child wasn't a fan of Italian or Mexican food.

She thought Italian food lacked the sort of technique that interested her, and Mexican food was too spicy.

Irma Rombauer was the author of one of America's most influential cookbooks. What is it?

"The Joy of Cooking" is one of the most loved American cookbooks because it provides all the basics that a cook will need.

This beloved TV chef's kitchen was donated to the Smithsonian in 2002 and is now a permanent exhibit there.

Of course it's Julia Child, one of television's favorite chefs. Her kitchen was donated to the museum after her death in 2002.

True or false: Alice Waters was the first female chef to win the James Beard Award for outstanding chef.

In 1992, Waters received two awards, the James Beard Award for outstanding chef and the Best Restaurant Award for Chez Panisse.

True or false: Lydia Bastianich was the first female chef to earn a three-star review from The New York Times.

In 1981, Bastianich opened her own restaurant, Felidia, which earned a three star review from The New York Times, a first for a female chef.

What popular TV chef wrote "Kitchen Confidential," a behind-the-scenes look at the restaurant industry?

"Kitchen Confidential" is Anthony Bourdain's look at the gritty world of the restaurant industry, which he says is no place for "hobbyists."

Eric Ripert is chef and owner of what famed New York restaurant?

Le Bernardin has maintained three Michelin stars since opening in 2005.

What British chef runs a nonprofit apprentice program at a restaurant called Fifteen?

Jamie Oliver opened Fifteen in 2002. Every year the restaurant recruits 18 people between 18 and 25 years old and trains them to become professional chefs.

Who was the host of the first food program on the brand new medium of TV in 1946?

James Beard, dubbed "dean of American cookery” by The New York Times in 1954, was host of the first food show ever on TV.

True or false: David Chang and Momofuku group also publish Lucky Apple food magazine.

It's actually Lucky Peach magazine, and the publication has won multiple James Beard awards since it began operations.

What prolific food writer is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi?

At the alliance, Edge studies and documents the diverse food cultures of the American South.

What late African-American chef and author helped make black Southern cooking a foundation of our national cuisine?

Edna Lewis's cookbook "The Taste of Country Cooking," published in 1976, is still revered for showcasing the simplicity of food made seasonally.

What two chefs are credited with contributing most to kicking off California cuisine?

Waters and Puck were both early pioneers of California cuisine.

What Japanese-born chef helped make sushi bars a staple in the United States?

Best known as simply Nobu, Matsuhisa was trained as a sushi chef in Japan and helped make sushi a popular dish in America.

True or false: Thomas Keller is the first and only American-born chef to hold multiple three-star ratings from the Michelin Guide.

Keller, who is chef and owner of the famed French Laundry in Yountville, California, is also the first American male chef to be designated a chevalier of the French Legion of Honor, the highest decoration in France.

Who was the first woman to become executive chef at the White House?

Cristeta Comerford also became the first female chef of Asian descent and Filipino descent.

True or false: There are only 68 Certified Master Chefs in the United States.

The last two chefs to pass the rigorous eight-day Master Chef Certification administered by the American Culinary Federation were in 2014.

True or false: The Bocuse d'Or is a biennial world chef championship that takes place in Paris.

The Bocuse d'Or is a world chef championship named for chef Paul Bocuse, but the event is held in Lyon, France, not Paris.

What Charleston, South Carolina, chef is known for seed saving?

Sean Brock is an advocate for seed preservation and grows a number of heirloom crops.

True or false: April Bloomfield is an American chef known for holding Michelin stars at her two restaurants, The Spotted Pig and The Breslin Bar & Dining Room.

She's actually a British chef. Everything else is true.

What food TV show became the first to be captioned for the deaf in 1972?

Julia Child's "The French Chef" was the first television program to be captioned for the deaf using the preliminary technology of open captioning.

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About This Quiz

Some of them helped changed the culinary world with their contributions, and some are just incredible foodies. How well do you know these famous gastronomes? Take this quiz to find out.

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