WAIE (whatamieating.com)


This is the searchable online international food dictionary with – so far – 63,471 terms in 303 languages plus 13,340 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: 14th July 2010

I have been busy with other things just recently but have now managed another upload. I have had the great good fortune to make the acquaintance of Babette Blaedel-Flajsner who has started to do some really high quality work on my Danish and Swedish lists. I *love* it when good people add to my work and brush it into really good shape. Also Susi Arendt has kindly looked at German plural terms for me and I am slowly adding these. Many thanks to Babette and Susi.

I am just starting work on developing some apps so people can carry the largest food dictionaries in about 60 different languages with them wherever they go. I'll keep people posted as to how this goes.

I have also just met David Lyne-Gordon on-line. He has written a great work on edible plants and, to my great excitement, is keen to help out with some of my entries concerning the more uncommon plants. It is lovely for me to get help in this way.

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 us know if you see any errors, broken links or pictures. Some of the changes I am making may lead to this happening and it would help if you could let us know.

Description: A region of Italy which occupies the heel of the boot in south Eastern Italy. Provinces include Foggia, around which the flat plains are known for the production of wheat, Bari, Brindisi, Ionio and Lecce. Another major town is Taranto. It is a wine producing area, the produce of which is generally used for blending as the quality is not high. The region has an ideal climate for growing peppers, olives, tomatoes and fennel, which appear in much of the cuisine, and, of course, with 440 miles of coastline, seafood plays a major part.

Dishes from the area include gniumereddi, ‘ncapriata and ciceri e tria, while cheeses are well represented with Provolone, Scamorza and Caciocavallo among them. Pastas include orecchiette and cavatelli.

Puglia is renowned for its odd buildings, the trulli. In ancient Greek, troullos meant cupola. In Puglia, the model followed in the construction of a false dome, in which a space is covered with stones laid in regular courses but with each layer stepped inward until the stones of the final course meet at the top of the dome. It is the same technique that was used in the tholos tombs discovered in the plain of Mycenae, although the Greek examples are of more refined construction. The trulli can also be linked architecturally with numerous prehistoric monuments, known as specchie (mirrors), found in the Salento area. In addition, there are some experts who argue that the unusual architectural form is related to structures erected by Basilian monks, of Greek origin, in the valley of the Itria during the Middle Ages.