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.
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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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| andouille de Val-d'Ajol
Language: French
Description: An andouille sausage from Lorraine, generally made from pig’s large intestine filled with strips of chitterling and stomach. Sold ready cooked, usually served cold as an hors d'œuvres.
Pronounced: http://encyclopedie.snyke.com/articles/cuisine_lorraine.html
Gender: f
Ethnicity: French
Most frequent country: France
Most frequent region: Lorraine
See places: French food and cuisine
See foods and dishes: andouille, chitterling
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