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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.

Picture of cover of recipe book


Brittany

Language: English

Description: Brittany is the anglicised name for Bretagne, a province covering the departments of Ille-et-Vilaine, Côtes-du-Nord, Finistère, Morbihan and Loire-Atlantique in north west France. It is noted for agneau de pré-salé, galettes and white haricot beans (US: navy beans), fish and apples, so cider, and potatoes.


Brittany
Map of Brittany (Bretagne), with thanks to www.map-of-france.co.uk by Tourizm Maps &Copy; 2006

Pronounced: breh-tah-nyuh
Ethnicity: French
Most frequent country: France
Most frequent region: Brittany

See places: French food and cuisine, Bigouden, Brest, Finistère, Morbihan

See foods and dishes: à la bretonne, Abbaye de la Meilleraye, agneau de pré-salé, bardatte, Belon, beurre breton, à la bigoudenn, bolée, boudin noir breton, bouillie, breton far, breton gâteau, Camus de Bretagne, à la cancalaise, casse rennais, choquart, cotriade, craquelin, crème à la bretonne, crêpe dentelle, galette, haricots blancs à la bretonne, homard à l'américaine, homard à l'armoricaine, kouign amann, marenne, oeufs à la bretonne, palourdes farcies, pibale, Saint-Paulin, sauce bretonne, Trappiste de Campénéac

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