This chapter investigates the intersection of gastronomy, celebrity culture and fandom at the turn of the nineteenth and twentieth centuries, when dishes named after theater and opera stars became both culinary innovations and vehicles of popular devotion. Beginning with the creation of Peach Melba – Auguste Escoffier’s tribute to soprano Nellie Melba – the study situates such eponyms within a broader cultural economy where chefs, confectioners and entrepreneurs capitalized on the allure of stage performers and argues that food operated as a medium of fan engagement, allowing admirers to cultivate intimacy with their idols through synaesthetic practices of consumption. Focusing on confectionary and drawing on scholarship in performance studies, food history and the anthropology of the senses, it is argued that desserts and delicacies functioned as affective intermediaries, fusing memory, desire and admiration. By foregrounding the multisensory and material dimensions of fan practice, the chapter reframes historical fandom as an embodied mode of engagement, distinct from but resonant with digital celebrity culture today. It argues that theatrical memory has persisted less through archives than through recipes, flavors and the lingering affective traces of taste.