Rice, a burger patty and brown gravy, now crowned with a fried egg: loco moco was first served in 1949 at the Lincoln Grill in Hilo, Hawaii. Teen regulars named it after a friend nicknamed 'Crazy' (loco in Spanish).
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📍 Venice, Italy
Carpaccio was created at Harry's Bar in Venice by Giuseppe Cipriani for a countess whose doctors had told her to avoid cooked meat. He named the paper-thin raw beef after Vittore Carpaccio, a Venetian painter known for his rich reds.
📍 Berlin, Germany
Currywurst was first sold in Berlin in 1949 by Herta Heuwer, who made a sauce for fried sausage from ketchup and curry powder she got from British soldiers. Germans now eat an estimated 800 million a year.
📍 Lima & the coast, Peru
Beef strips stir-fried in a wok with soy sauce, onion and tomato, served with both fries and rice: lomo saltado is a Peruvian favourite born in chifa, the cooking of Chinese immigrants who came to Peru from 1849.
📍 Sydney region (Georges River), Australia
Boomerang comes from an Aboriginal language of the Sydney area, written down as 'bou-mar-rang' in 1822. Yet the oldest known boomerang, carved from a mammoth tusk, was found in a cave in Poland.
📍 New Zealand
Mako is a Māori word from New Zealand for the shark or its tooth; Samoans say mago and Hawaiians manō. The shortfin mako is the fastest known shark and is famous for leaping high out of the water when hooked.
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📍 Tonga
Captain Cook picked up 'taboo' in Tonga in 1777, when Tongan nobles he'd invited to dinner wouldn't eat because they were taboo: forbidden. Similar words exist across Polynesia, like Hawaiian kapu.