Fancy a Soupe à l'Oignon?

Do you know what Vichyssoise means? 10 exotic dishes’ names explained

Image: Sam Loyd

Whenever browsing through the menu of a foreign restaurant, the names can make food appear exotic, fancy, enticing, or straight-out odd. In these cases, the logic dictates that we ask the waiter for help. But a few of these foreign dishes have become famous all over the world and their names pop up in all sorts of restaurants, not just foreign ones. Take a look at the following ten and see if you already know the meaning of any of them!

Image: Philippe Murray-Pietsch

A staple name when it comes to "fancy" meals, Coq au Vin is French for rooster in wine, even if the rooster is usually replaced with chicken. Coq au Vin was a peasant dish in origin due to the fact that rooster meat is tough and sinewy and it takes a long time to marinate and braise to make the meat tender.

As legend goes, this dish originated during the Roman conquest of Gaul. The rooster was a symbol of valor to the Gauls. The chief of the tribe Arverne sent a symbolic rooster to Julius Caesar to show they would never be defeated. Caesar returned this gesture with a surprising twist, serving the chief with a delicious dish of rooster in wine.

Image: Mgg Vitchakorn

A literal translation of "spring pasta", Pasta Primavera certainly sounds Italian. But this dish originated in 70s America, not Italy. Sirio Maccioni, the co-owner of New York restaurant Le Cirque, initially introduced pasta primavera as an off-menu special.

Maccioni is said to have taken a dish of pasta, vegetables, and cream his wife had mixed from a hunger-induced raid of their kitchen, refined it, and started serving it to his guests. Despite its humble beginnings, pasta primavera gained huge popularity amongst diners and critics, eventually being adopted by home cooks in America and beyond.

Image: Bakd&Raw by Karolin Baitinger

Just pronouncing the name of this dish sounds like speaking French. Vichyssoise is a soup made of cooked and mashed leeks, potatoes, onions, and cream, served chilled and garnished with chopped chives. It was invented in the early 20th century by Louis Diat, a cook working as head chef of the Ritz-Carlton Hotel in New York.

Leek and potato soup is a traditional staple of French cuisine. 19th-century French cookbooks give recipes for a simple leek and potato soup, called potage Parmentier or potage à la Parmentier. The name Vichyssoise means "ice-cold cream from Vichy".

Image: Toa Heftiba

A familiar yet exotic name, Chicken Tikka Masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce, often creamy and orange-colored. The dish was created by cooks from South Asia living in Great Britain and is popular in restaurants around the world.

The sauce usually includes tomatoes, cream, coconut cream, and a masala spice mix. The sauce and chicken pieces may be colored orange using foodstuffs such as turmeric, paprika, tomato purée, or food dye. Tikka translates to "roasted", and Massala is "a mix of spices".

Image: Becca Tapert

Moussaka is an eggplant or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.

Many versions have a top layer made of custard or béchamel sauce.

In Greece, the dish is layered and typically served hot. There’s a vegan version that replaces meat with mushrooms or a mix of sautéed onions and rice. And, in Turkey, moussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. The word moussaka itself translates to "cold, or dipped in liquid".

Image: silvia trigo

Ceviche is a Peruvian dish consisting of fish or shellfish marinated in citrus and seasonings. The fish is usually cured in lemon or sour lime juice, marinated together with sliced or chopped onion, and served with chopped cilantro. The dressing also includes some local varieties of chili pepper or chili, replaced by mustard in some locations in Central America.

In Peru, it is served with garnishes of boiled root vegetables such as sweet potatoes, cassava, or, very rarely, potatoes, and grains or seeds such as corn, legumes such as zarandaja, fried plantain, seaweed, and lettuce.

Image: Mulan Sukrisno

A colorful array of small Chinese dishes traditionally consumed for brunch, Dim Sum is commonly associated with Cantonese cuisine. In the 10th century, travelers frequented Cantonese teahouses for small-portion meals with tea. Cantonese dim sum was originally based on local foods. As dim sum continued to develop, chefs introduced influences and traditions from other regions of China.

Dim Sum has a very broad range of flavors, textures, cooking styles, and ingredients and can be classified into regular items, seasonal offerings, weekly specials, banquet dishes, holiday dishes, house signature dishes, and travel-friendly items, as well as breakfast or lunch foods and late-night snacks. The term Dim Sum translates to "touch the heart."

Image: Viktor Ritsvall

Doner kebab is a dish of Turkish origin made of seasoned meat stacked in the shape of an inverted cone, turned slowly on the rotisserie, next to a vertical cooking element. The operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks.

The sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into bread as a sandwich, or wrapped in a thin flatbread such as filo. Doner kebab has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab." The term, donner kebab itself, translates to "roasted lamb."

Image: Alyssa Kowalski

An exotic dish that has become famous all over the world, Pad Thai is a rice noodle dish fried in a wok and commonly served as a street food. As Thailand's national dish, it is typically made with rice noodles, shrimp, peanuts, scrambled eggs, and bean sprouts.

Many of the ingredients on a Pad Thai dish are provided on the side as condiments, such as red chili pepper, lime wedges, roasted peanuts, bean sprouts, garlic chives, and other miscellaneous fresh vegetables. The term Pad translates to "fried".

Image: Bakd&Raw by Karolin Baitinger

Wiener schnitzel is made of a thin, breaded, pan-fried veal cutlet served without sauce.

It is one of the best-known specialties of Viennese cuisine and one of the national dishes of Austria.

This dish is prepared from veal slices, butterfly cut, lightly pounded flat, slightly salted, and rolled in flour, whipped eggs, and bread crumbs. Finally, the Schnitzel is fried until it is golden yellow. The term Wiener schnitzel translates, literally to "small, breaded, veal cutlet."

ANCHORED IN SUPERSTITION

10 Strange Nautical Beliefs That Put Old-Timey Sailors On Edge

Image: Clément Falize

Ahoy, landlubbers! Sailors of yore were a superstitious bunch, believing in omens and all sorts of rituals to keep them safe on the treacherous seas. But who can blame them? It was a dangerous profession to be a sailor in their times.

From bananas to anchor tattoos, here are 10 eerie maritime superstitions that were once part of the unwritten laws of the sea.

Image: Giorgio Trovato

"Why forbid a good source of fiber and vitamins during a long journey at sea?" you might rightly wonder. While at first glance the taboo doesn’t seem to make much sense, it has been argued that the main reasons were the fruit’s tendency to rot quickly and bring with it all sorts of bugs and critters, particularly the lethal Brazilian wandering spider. Eventually, the real reason got buried beneath the superstition, and the fruit became synonymous with calamity.

Image: Vidar Nordli-Mathisen

Whistling was forbidden on board as it was believed to summon fierce winds. The superstition likely stemmed from the sound mimicking the howling of a gale, striking fear into sailors' hearts. So, should you ever find yourself at sea, resist the temptation to whistle - lest you be blamed for inviting misfortune onboard!

Image: Terry Vlisidis

Spilling wine on the deck was seen as a good omen, believed to appease the sea gods and ensure a safe voyage. Similarly, when a ship is launched for the very first time, a bottle of champagne is smashed on the bow to bring her good fortune. Nevertheless, unless you are the captain, refrain from pouring wine on the deck without asking first - or you might end up scrubbing it!

Image: udit saptarshi

Tossing a coin overboard before setting sail was thought to appease the gods and guarantee a prosperous journey. This tradition persisted across cultures, from ancient Greece to Viking Scandinavia. On the contrary, dropping a stone from a departing vessel was considered a bad omen, as it seemingly had the opposite effect, ensuring the ship would never return.

Image: Chris Barbalis

"Red sky at night, sailors' delight. Red sky at morning, sailors take warning."

This age-old adage served as an ancient way of predicting the weather, with a red sky at night signaling fair weather on the horizon, and a red dawn announcing stormy or treacherous weather. Sailors trusted this rhyme to heart, and according to modern meteorologists, there is an inkling of truth in it. A red sky often means that there is a lot of water vapor in the atmosphere, and since in mid-latitude regions storms tend to move from west to east, the rhyme was an easy mnemotechnic device to broadly estimate weather patterns.

Image: 2H Media

Although Fridays actually seem like one of the best days of the week to go sailing, this is surprisingly an enduring nautical superstition. Old sailors believed that Fridays were unlucky for embarking on a seafaring journey (especially on the 13th). This superstition likely originated from the Christian belief that Jesus was crucified on a Friday, instilling fear in sailors.

Image: benjamin lehman

Sailors adorned themselves with tattoos not only for personal expression but also for protection at sea. Designs like anchors and nautical stars were believed to ward off evil spirits and ensure a safe return home. These two designs actually served very specific purposes, as an anchor was said to ensure a sailor would not get lost at sea should he fall overboard, and a nautical star allegedly helped sailors find their way home.

Image: Fer Nando

The sight of an albatross trailing a ship was seen as a symbol of good fortune. Believed to be the souls of dead sailors, the birds were revered among seafaring adventurers, and killing one was said to bring great misfortune upon a ship. This superstition was likely popularized by Samuel Taylor Coleridge's poem "The Rime of the Ancient Mariner," which warned sailors against harming these majestic birds.

Image: Kalen Emsley

Historically, women were considered bad luck on ships, believed to anger the sea gods and stir up tempests. During the Age of Sail, women who wanted to heed the call of the sea were forced to disguise themselves as men, but in spite of the difficulties some even became feared pirates, like Mary Read and Anne Bonny, who sailed under the command of the infamous Captain Jack Rackham. This misogynistic superstition persisted for centuries, despite the invaluable contributions of female sailors to the art of sailing.

Image: Kevin Keith

To this day, when passing the equator, sailors often engage in all sorts of rituals and celebrations in the name of King Neptune. This quirky tradition actually goes back almost 400 years, beginning in the British Navy, and becoming popular even in civilian or scientific crews. The ancient ritual is said to ensure safe passage into the Southern Hemisphere, and even Charles Darwin witnessed it during his voyages!