WAIE (whatamieating.com)


This is the searchable online international food dictionary with – so far – 64,413 terms in 303 languages plus 14,465 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

Most Recent Upload: 15th August 2010

If you are using this on a smartphone, try whatamieating.mob (whatamieating.mobi). The screen size works much better!

Well. A recent visit to Italy, during which I ate pezzogna in Campania, led me to do a lot of work on fish. Some kind Chowhounds helped out with the difficulties of identifying pezzogna. And then I added about 400 names for fish in Galician, Catalan, Basque and Castilian. It always seems to happen that I end up going off on a tangent like that. Very odd.

Welcome to the new people who have joined the Facebook group. (Facebook group) If you would like to join, you will get occasional updates about what has been added to to the site.

I am still working on improvements to the site. This is a long job and entry of new food terms will happen much more quickly once this structural work is done.

Please do let me know if you see any errors, broken links or pictures.

Description: Fat, pearly, almost round, short-grained risotto rice from Piedmont and the Po valley in northern Italy. Short-grained rice originated in Japan, while long-grained rice varieties originated in India. It is graded as superfino and can absorb a great deal of the cooking liquid without becoming too soft. This is because it is high in amylopectin, the starch that dissolves on cooking. At the same time it is low in amylose, the firm, internal starch. The rice grains are said to absorb as much as five times their volume of liquid during cooking. Arborio is a cross between Vialone and an American strain, Lady Wright.