Carpaccio

Here's one that really chaps my hide. Anything that's sliced thin and served flat, whether animal or vegetable, is now called Carpaccio. I suppose it's fairly common for a term to be appropriated in this way, but in this case it reflects a particularly unfortunate ignorance of its origins. The dish was named by Giuseppe Cipriani, then proprietor of Harry's Bar in Venice, because the colors of the dish reminded him of Vittore Carpaccio, a painter of the Venetian School. A retrospective of the painter's works appeared around the time of the creation of the dish, and the painter favored a palette full of reds and whites. The original recipe from Harry's Bar consists of thinly sliced shell steak, crisscrossed with a mayonnaise-based sauce.