Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.
First of all, I want to thank all of you who have made Five Course Trivia. A year ago, my Food/Drink percentage was .289, and since then, I’ve gone .575 on those questions. Food and Drink is now my 3rd worst category, and with a current average of .436, I hope to make it above 50/50.
I also want to thank the 21 different people who have authored a guest edition here at Five Course Trivia. You guys have been a great blessing, and I look forward to having more people in the coming year. Together, we will all defeat food.
Thanks everyone for a great Year 1, and have a happy New Year’s!
2016 has been a year of lots of folk dying, no question about it. Today’s post is about five folks who contributed to the world of food and passed away in 2016.
1. Pittsburgh-native Jim Delligatti (age 98) is credited as the inventor of what famous food product in 1967? The cost of this item in a given country led to an economic index developed by The Economist to measure purchasing power parity between currencies.
2. British food writer and critic A. A. Gill (age 62) was best associated with what British newspaper, the best-selling weekly newspaper in the United Kingdom not associated with a daily paper, from 1993 until his death?
3. Taiwanese chef Peng Chang-kuei (age 98) was a chef for Chiang Kai-shek and the creator of what dish when he operated a restaurant near the UN building in New York? He was interviewed for a 2014 documentary about this dish and its relationship with Chinese-American culture and cuisine, and this dish is named for a 19th century historical figure.
4. Though he was born in France, Michel Richard (age 68) was a fixture of French cuisine in what American city, where he operated the Citronelle restaurant? Other restaurants in this city include Old Ebbitt Grill, Bullfeathers, and Comet Ping Pong.
5. Give the last name of thoracic surgeon Henry (age 96), seen here standing behind Johnny Carson, who developed a process hopefully unused during your dining experience.
1. Big Mac
2. The Sunday Times
3. General Tso’s chicken
4. Washington DC