The Screw Driver was created in the early 1950's by American engineers working in the Middle East oil fields, who surreptitiously added vodka to small cans of orange juice. Where did the name come from? They stirred the mixture with their screwdrivers.
Kaiser rolls were created in Vienna and brought to America by Austrian bakers. It takes its name from the German Kaiser (from the Latin Caesar), "emperor," and refers to the appearance of the roll, which resembles the high, ornate, velvet-filled crowns of the 19th-century monarchs.
Marshmallows get there name from the marsh mallow, an edible plant closely related to the hollyhock. A jellylike gum can be extracted from the roots. This substance was used by confectioners as a firming agent in soft, puffy "marshmallow candies." Although currently gum arabic or gelatin is used in marsh mallow's place, you can still find it at some herbal or health food shops and makes a delicious tea.
The Bloody Mary was created in the 1920s at Harry's New York Bar in Paris. Vodka, newly arrived in West from Russia and Eastern Europe, inspired a French bartender by the name of Fernand "Pete" Petiot to concoct a blend of tomato juice, vodka, and seasonings. American entertainer Roy Barton christened the drink "Bucket of Blood" after a nightclub in Chicago. After leaving Paris in 1933, Petiot went to work at the St. Regis Hotel in New York City and brought the drink with him. At first is was popular as the (at the time) less offensive "Red Snapper." But it eventually became known as a "Bloody Mary" named after Mary Tudor.
The English, Scots, and Welsh don't always get along as well as most Americans might think. The English traditionally scorned the Welsh as poor and not always trustworthy. When a new dish of melted cheese on toast was devised in the 18th century, it was jokingly called a Welsh Rabbit or Rarebit as it became later known. The joke was to suggest that a Welshman, too poor to have meat, would call his cheese rabbit.
Thousand Island Dressing, Although now found in fast food joints across North America, this dressing was considered gourmet food when it was introduced at two posh restaurants, one in New York, one in Chicago, during the 1920s. Both cities claim credit for it, but it actually originated in Canada, where it was bottled and sold by grocers. It would so happen that both restaurant owners, George C. Boldt, of Waldorf-Astoria in New York and Chef Theodore Reums of the Blackstone Hotel in Chicago, spent summers in the Thousand Islands area along the St. Lawrence River. Each discovered the new dressing there and introduced it in his city. The name recalls the Thousand Islands where it was found, as well as the dressing's numerous bits and pieces.
And now I'm hungry, so I hope you enjoyed this, I'm going to go make myself a snack, maybe a Welsh Rabbit, that sounded pretty damn good