This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: The Dordogne is a department formed in 1790 from, and roughly equivalent to Périgord and part of Aquitaine. It is also the name of the river which gives the department its name. The west, especially in the river valleys, is fertile and vines and wheat are cultivated. The Dordogne is known for its chestnuts, walnuts and truffles.
Most frequent country: France
Most frequent region: Dordogne in Aquitaine in Gascony
See places: French food and cuisine, Gascony, Aquitaine, Bergerac, Périgord
See foods and dishes: aiguillettes de canard au vinaigre, friands de Bergerac, mique, Valadou
See drinks, wines etc: Monbazillac, Pècharmant