The Stories Behind Bizarre Food Names | Eater
"A major university in Columbus whose students helped make Johnny Marzetti—a comforting 1896 pasta casserole of tomato sauce, cheese, and pasta—into a campus staple. Invented by Teresa Marzetti and associated with a local restaurateur, the dish was served at the family’s restaurants into the early 1970s and spread through community-cookbook culture across the Midwest, acquiring regional aliases such as American chop suey or American goulash and becoming known in parts of the South as “slumgullion.”" - Amy McCarthy
