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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian
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Description: A region in southern Spain with coasts on both the Mediterranean and just turning the corner onto the Atlantic. Much of it is the basin of the Guadalquivir river with the Sierra Nevada in the south east. The cuisine is influenced by both Arab and Jewish traditions and sherry, Montilla and Málaga wines are produced. It is a well-irrigated area and it produces olives, vines, cereals, nuts and citrus fruits. The principal cities are Seville, Córdoba and Granada with their beautiful Moorish buildings, a tradition of flamenco and bull-fighting and a sensation of heat in all things. The bulls provide some oddities in the cuisine as various parts of them are offered after bullfights, though visitors to the area generally do not get to see these sought after items. In Andalucía, fish is fried, soup is eaten cold in the form of gazpacho (either the classic tomato version or the ajo blanco of Málaga). Of course, the oranges grown in this region are of the bitter Seville variety, which are great for preserves. In the high mountains of the Sierra Nevada excellent cured hams are produced. Fino (from Jerez de la Frontera) is regularly drunk here as an apéritif and is thought of as a white wine rather than as a sherry.
|Map of Andalucía, with many thanks to http://www.map-of-spain.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Spain
Most frequent region: Andalucia
See places: Spanish food and cuisine, Andalucia, Jabugo, Jerez de la Frontera, Málaga, Seville
See foods and dishes: a la andaluza, acedias fritas, ajoblanco con uvas de Málaga, borracho, caballa a la gaditana, caldillo de perro, cañadilla, conejo agridulce, Nunez de Prado ®, salmorejo
See drinks, wines etc: Montilla-Moriles