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: A common, large, late-season, green Victorian cooking apple with red flush, with solid, sweet flesh, found growing on the thatch of the Hardinge Arms in King's Newton in Derbyshire by the innkeeper, Mr Taylor around 1870. It was introduced commercially in 1887 by JR Pearson, a nursery in Nottingham. It received the Royal Horticultural Society First Class Certificate in 1887 and the Award of Garden Merit in 1993. It is though that it might be a cross between Dumelow's Seedling and Blenheim Orange. This variety cooks to a purée and is good in salads as it keeps its colour. is a very good keeper. This late-season variety is harvested from mid-October in South-East England and is at is best from November to March.