world cuisine | languages
search help | about us | allergies

mainMain dictionary      translateTranslate from English       keywordKeywords      varietyVarieties      latinLatin
Search for:          

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


Language: French

Description: The Dordogne is a department formed in 1790 from, and roughly equivalent to Périgord and part of Aquitaine. It is also the name of the river which gives the department its name. The west, especially in the river valleys, is fertile and vines and wheat are cultivated. The Dordogne is known for its chestnuts, walnuts and truffles.

Ethnicity: French
Most frequent country: France
Most frequent region: Dordogne in Aquitaine in Gascony

See places: French food and cuisine, Gascony, Aquitaine, Bergerac, Périgord

See foods and dishes: aiguillettes de canard au vinaigre, friands de Bergerac, mique, Valadou

See drinks, wines etc: Monbazillac, Pècharmant

See: département

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

© Suzy Oakes, all rights reserved
All data appearing on this site are copyright protected