This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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 email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Gascony is the anglicised name for Gascogne, a region of France in the west, south of Bordeaux, and constituted a province of France prior to the French Revolution. Gascony is currently divided between the Aquitaine région (départements of Landes, Pyrénées-Atlantiques, south of Gironde, and south of Lot-et-Garonne) and the Midi-Pyrénées région (départements of Gers, Hautes-Pyrénées, southwest of Tarn-et-Garonne, and west of Haute-Garonne). Gascony was historically inhabited by Basque related people. It is home to the Gascon language. It is also the land of d'Artagnan, who inspired Alexandre Dumas's character in the Three Musketeers. Gascony has a long tradition of good food (Gascony is home to foie gras and Armagnac brandy).
|Map of Gascony, or Gascogne, with many thanks to Wikipedia.||
Most frequent country: France
Most frequent region: Gascony
See places: French food and cuisine, Aquitaine, Armagnac, Bergerac, Dordogne, Gironde, Landes, Lot et Garonne, Guyenne, Midi-Pyrenées
See foods and dishes: abignades, aillada, Amou, Amou, armottes, beurre de Gascogne, Bleu du Quercy, chabrol, civet de tripes d'oies au vinaigre, côtes de porc à la gascogne, garbure, gasconnade, Iraty, Laruns, Ossau-Iraty-Brebis Pyrénées
See drinks, wines etc: Armagnac, floc, Monbazillac, Pècharmant
Other web reference: wikipedia.org