WAIE (whatamieating.com)


This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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.

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

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

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.