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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| Auvergne
Language: French
Description: The Auvergne is a mountainous region and province centred on the departments of Puy-de-Dôme and Cantal in the Massif Central, merging indistinctly with Languedoc in the East and Bourbonnais in the North. It is renowned for its charcuterie, cabbage, Cantal and Fourme cheeses, freshwater fish, mineral waters, vegetables, fruits and nuts, and clafouti.
| Map of the Auvergne, with thanks to www.map-of-france.co.uk by Tourizm Maps &Copy; 2006 |
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Pronounced: oh-vehr-nyuh
Ethnicity: French
Most frequent country: France
Most frequent region: Auvergne
See places: French food and cuisine, Clermont-Ferrand
See foods and dishes: Aligot, Ambert, à l'auvergnate, Bleu d'Auvergne, Bleu de Laqueuille, Bleu de Thiézac, bourriole, brayaude, Brique du Forez, Cantal, Côte d’Auvergne, crique, gigot brayaude, Murol, omelette brayaude, Saint-Agur, Saint-Félicien, Saint-Nectaire, Salers
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