Bartolomeo Scappi (circa 1500 - 1570) was a Renaissance Italian author and cook. During his career, he cooked for six popes, and in fact was cooking at the Vatican at the same time as Michelangelo Buonarroti was working on the Sistine Chapel.
Bick's are the top line of pickle products in Canada, though the product has been made in the United States from 2012 onwards. As of 2010, Bick's make 41 different products: pickles, relishes, and speciality items.
Billy Reed's was probably the first restaurant in America to serve Caesar Salad, and certainly popularized it as the press became aware that the stars eating there were consuming this garlic salad. At Billy Reed's, Judy Garland met Sid Luft (her husband from 1952 to 1965), a piano player named Cy Coleman (1929 to 2004) got his first job playing cocktail lounge music (before he went on to write songs such as Witchcraft, The Best is yet to Come, Hey, Look Me Over, and Big Spender,) and the world first got a look at a singer named Doris Day.
Catherine de Medici is credited with introducing many food innovations to France. She's said to have taught the French how to eat with a fork, and introduced foods and dishes such as artichokes, aspics, baby peas, broccoli, cakes, candied vegetables, cream puffs, custards, ices, lettuce, milk-fed veal, melon seeds, parsley, pasta, puff pastry, quenelles, scallopine, sherbet, spinach, sweetbreads, truffles and zabaglione.
César Ritz was the first, great modern hotelier. He created the concept of the grand hotel, which turned out to also be the perfect stage for the grande cuisine being created by his business partner, Auguste Escoffier.
Despite his name and his French training, Charles Elmé Francatelli was English by nationality. He wrote several important cookbooks, and held in succession three of the most prestigious cooking positions in England at the time.
Clarissa Dickson Wright (24 June 1947 – 15 March 2014) gained overnight fame as one of the two principals on the TV series called Two Fat Ladies. Besides being a TV personality, she was also a food historian, a scholar and an archivist.
Crosse & Blackwell is the brand name of a well-known British line of foodstuffs. The business was actually founded in 1706 as the West and Wyatt grocery business, which made and sold among other things condiments and pickles during the 1700s.
So large a national icon is Delia Smith in the United Kingdom, that the wonder is that she remains unknown across the pond in America or Canada. She focusses on British classics, while being open to new approaches and ingredients.
Founded by Swiss immigrants in 1824, Delmonico's Restaurant was the first luxury restaurant in New York, and for almost 100 years defined haute cuisine in America. Dishes invented at Delmonico's include Baked Alaska, Delmonico Potatoes, Delmonico Steak, Eggs Benedict and Lobster Newburg.
Egon Ronay (1916 to 2010) was one of the world's most famous restaurant reviewers, and publisher of a series of restaurants guides that spanned 40 years. Many of the guides had sponsors, though the sponsors were all unrelated to the hotel and food industry, and Ronay would not accept advertisements from hotels or restaurants.
Eliza Acton was born 17th April 1799 in Battle, East Sussex, England; she died 13 February 1859 in Hampstead, England (now a suburb of London.) She was the author of two cookbooks: Modern Cookery for Private Families (1845) The English Bread Book (1857) She grew up in Ipswich, Norwich, where her father, originally from Hasting, had moved to work as a partner in a wine and brewery business. Around 1817, at the age of 18, she and a friend opened their own boarding school just a bit south in Suffolk, where she worked for four years.
Elizabeth Raffald was the author of the 1769 book, The Experienced English Housekeeper. She provides 800 recipes written with such clear directions and quantities, that you can still cook from them today.
Fannie Merritt Farmer wrote one of America's definitive cookbooks, and created standardized North American measurements.  A feisty red-head who never married at a time when women were encourage to do just that and stay home, she not only got out and made a career for herself, and a name in history, but did all this despite a handicap which came to her early in life.
Francois Pierre de la Varenne was a French chef who practised in the first half of the 1600s. Varenne established the foundation for what would became one of the basics of French cooking: to complement, and not to hide or imitate flavour.
Francois Vatel is known as the great French chef  who killed himself on the morning of the 24th of April 1671 at Chantilly, France over a food delivery that went wrong. Francois was born Fritz Karl Watel in Switzerland, the son of Charles Frédéric Watel, an ordinary worker (the name Watel is still common in Zurich.) His birthdate is disputed: dates suggested are 1625, 1631 or 1635.
François Latry was maître chef at the Savoy Hotel in London for 23 years, from 1919 to 1942. Today, he is remembered particularly for the Second World War rationing recipes he helped create for Lord Woolton at the Ministry of Food, particularly the one named Woolton Pie.
Quintus Fulvius Lippinus (aka Fulvius Hirpinus) was a Roman who lived around the middle of the first century BC in the formerly Estruscan areas of Italy. He is remembered for his development of farming methods, particularly his method of farming and fattening edible water snails.
Grimod de la Reynière was one of the world's first food reviewers and restaurant critics. Scathing and witty in his observations, he wrote the Manual for Hosts (Manuel des Amphitryons) and published the annual L'Almanach des gourmands in the early 1800s in Paris.
Many times we simply do as we're told when working in a kitchen, because the person or source telling us to do it has more experience. Harold McGee, though, was the saucy child who through wondering why found that scientific evidence didn't always back up these just do it orders.
Very little has been written about the personal, or professional, life of Harriet Anne de Salis (23 January 1829 - 18 April 1908), who often published under the name of Mrs de Salis. She was a very well-selling English cookbook and household management author at the end of the Victorian age -- the Gilded Age, as some call it.
Harumi Kurihara is a celebrity TV homemaker in Japan, and the author of around 40 cookbooks, with 15 million in sales (as of 2009.) She is not a chef, but a home cook, whose advice includes the presentation of food down to setting tables, and arranging flowers -- presentation of food still being an important aspect to Japanese cooking. Her fans are known as Haru-ra.
Henri Charpentier was a French chef who lived in America, and who every year, received (and looked forward to) a Christmas card from Britain's Royal Family. Henri was more a chef (in the true sense of leader) or restaurateur than a cook, usually having people work for him, with him looking after overall direction, and the customers.
The Hermitage Restaurant was a famous restaurant in Moscow, operating in Moscow for 53 years, from 1864 to 1917. It was located in a building, which is still extant, at the corner of Petrovsky Boulevard and Neglinnoj Street on Trubnaya Square (Trubnaya Ploshchad.) The building now (as of 2009) houses the Moscow School of Modern Drama Theatre.
Hugh Fearnley-Whittingstall is an English food personality and writer who seems to embody many of the food trends that were popular at the turn of the 21st century. In fact, for him, food at times seems more political than it does seem to be about food itself.
Anyone who has heard of Mrs Beeton probably thinks of her as a stately, stout, tough matron, the kind that went out into the world to beat back the bush in the name of God and Queen. In fact, she died young, at the age of 28, and was very avant-garde -- she even worked as a journalist, something practically unheard of in her times.
James John Howard Gregory lived from 7 November 1827 to 20 February 1910. He ran an important seed catalogue business  which helped introduce vegetables now considered heirloom stock such as the Hubbard Squash and the Burbank potato.
Brillat-Savarin, while not a chef, has been one of the most influential food writers of all time. He is known for his book Physiologie du Goût (translated variously into English as The Physiology of Taste, The Philosopher in the Kitchen, etc.) Brillat-Savarin's goal was to raise cooking to a level of true science.
Jean-Pierre Clause is known now as the creator of Pâté de Contades. Cynics point out that really what Clause really achieved was to take a peasant dish, dress it up, and make all the rich people swoon over it.
Jean Paré (pronounced Gene Perry) is the world's top selling cookbook author, with 23 million copies of her books sold as of 2006, though Britain's Delia Smith comes a close second. And Jean got a late start -- her writing career didn't begin until she was 54.
Jennifer Paterson gained overnight fame as one of the two principals on the TV series called Two Fat Ladies, and as co-author of the accompanying cookbooks. She also wrote columns for The Spectator and The Oldie, did TV appearances on Food and Drink on BBC 2, and was often on the BBC Radio 4 programme called Questions of Taste.
Julia Child was the person who more than anyone else brought French cooking to North American middle-class households as a TV personality and author. She is only familiar to North Americans, though; she remains mostly unknown in Britain and in Europe.
Katherine Caldwell Bayley (10 September 1889 to 1976) was a Canadian Home Economist in the first half of the 1900s. Together, with her husband Walter Stillman Bayley (1886 to 1959), they ran a Home Economics consulting company called Ann Adam Homecrafters out of their Toronto home at 42 Roselawn Avenue.
Luther Burbank was an American botanist and scientist, most remembered for the potato still named after him. He was a self-promoter, but his hype about some of his plant creations didn't live up to reality when they were grown elsewhere in the world outside of the idyllic California environment, where he worked.
Madhur Jaffrey is a TV food personality and cookbook writer who demystifies Indian cooking for English-speakers. On her programmes, she frequently dons the dress of the particular region of India featured in that episode.
Marcella Hazan (15 April 1924 – 29 September 2013) was to Italian cooking in America as Julia Child was to French cooking. Marcella Hazan was born as Marcella Polini in 1924, in Cesenatico on the Adriatic coast of Emilia-Romagna, Italy.
Margaret Costa lived from 1917 to 1999. Though a relatively well-known British food personality, she wrote only one cookbook on her own (though she assisted with a few others.) She also wrote, though, for magazines such as the Sunday Pictorial, the Farmer and Stockbreeder, and Gourmet magazine (a regular column called London at Table.
Marguerite Patten has had a very long career in the United Kingdom, writing about and teaching about food. Though she turned 85 in 2000, she was still working on books and magazines, despite being struck by arthritis later in her years, which she brought under control by diet.
Marie-Antoine Carême was a French chef and food writer who lived from 8 June 1784 -- 12 January 1833.  Though named in honour of Marie Antoinette, he preferred to call himself Antonin -- no doubt for many reasons, particularly after the French Revolution.
The Mars Family story and business empire starts with Franklin Clarence Mars ( 24 September 1883 - 1934.) The company was later taken over by his son, Forrest Edward Mars. Franklin was born in Newport, Minnesota.
One of the earliest promoters of raw-food diets was the Swiss doctor Maximilian Oskar Bircher-Benner  (born 22 August 1867 in Aarau, Switzerland; died 24 January 1939.) Max's father, Heinrich Bircher, had been a notary public in Aarau, Switzerland. His mother was Berta Krüsi.
Milton Snavely Hershey lived from 13 September 1857 to 13 October 1945. Famed now for both his candy products and his enlightened business practices, many of his ideas actually came from Cadbury's in England.
Mithaecus lived around 400 BC. He is probably the first cookery writer in history, or more fairly, that we know of, though we have only one recipe from him (quoted in Athenaeus.) Mithaecus was a Greek living in the Greek colony of Sicily long before Italians or even Romans had padded onto the scene.
Paul Blangé (1900 to 1977) was the Executive Chef at Brennan's Restaurant at 417 Royal Street in New Orleans starting in 1946, working for Owen Edward Brennan Sr. He created Bananas Foster, Eggs Hussarde and Chicken Pontalba at Brennan's, and was a regular for years on the Midday programme on WDSU TV.
St Patrick's Day is a day to celebrate all things Irish. As a major festival, it was big first in America before it was in Ireland -- just as Cinco de Mayo is coming to be a bigger deal now in America than it is in Mexico.