(1680–1767), French governor of Louisiana and founder of New Orleans (1718). Bing cherry – Oregon horticulturist Seth Luelling (or Lewelling) developed the cherry around 1875, with the help of his Manchurian foreman Bing, after whom he named it. Bintje - a very successful potato variety created by Dutch schoolteacher Kornelis Lieuwes De Vries who in 1905 named it after one of his pupils: the then 17 year old Bintje Jansma. In 1976 she died in Franeker (Friesland) at age 88. The Bintje is equally suitable for boiling, baking, and for French fries, mashed potato and potato chips. It is the most widely cultivated potato in France and Belgium. Bismarck herring, Bismarcks, Schlosskäse Bismarck – Otto von Bismarck (1815–1898), chief figure in the unification of Germany in 1870 and first Chancellor of the German Empire, has many foods named after him, including pickled herring, pastry, and cheese. Eggs in a Mold Bizet – Georges Bizet (1838–1875), the French composer of Carmen and other operas, has a consommé named for him as well as these eggs cooked in molds lined with minced pickled tongue, served on artichoke hearts. Sole Bolivar – South American revolutionary Simón Bolívar (1783–1830). Bonaparte's Ribs – an early-19th-century English sweet named after Napoleon Bonaparte Boysenberry – Rudolf Boysen, botanist and Anaheim park superintendent, developed the loganberry/raspberry/blackberry cross around the 1920s. The berry was subsequently grown, named and marketed in the 1930s by Walter Knott of Knott's Berry Farm in California. Bramley apple – Matthew Bramley, butcher who in 1846 bought a cottage in Southwell, Nottinghamshire, England, which had previously belonged to Mary Ann Brailsford, who had planted the first bramley tree there in 1809. Brillat-Savarin cheese – Jean Anthelme Brillat-Savarin (1755–1826) has many dishes named for him besides this cheese, including partridge, eggs, garnishes, savory pastries, and the Savarin cake. Brillat-Savarin was the influential French author of The Physiology of Taste, in which he advocated viewing cuisine as a science. Hot Brown – J. Graham Brown, owner of the Brown Hotel, which first served the hot sandwich. Parson Brown orange – Rev. Nathan L. Brown, 19th-century Florida minister and orange grower, developed what was to become the leading commercial orange of the time in the U.S. Bulhão Pato clams – Portuguese poet, essay writer, memorialist, member of the Royal Academy of Sciences of Lisbon, renowned bon vivant and epicurean. Burbank plum – Luther Burbank (1849–1926), renowned American horticulturist,