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

Description: Brillat-Savarin (1755-1826) was a gastronome and philosopher, one of the earliest to write seriously about food and dining He was born in Belley, near Bresse, and from an early age expressed an interest in food. He studied law and was elected as a magistrate and then as mayor of Belley. However, following the French Revolution he fled the country, ending up in New York. There he taught French and, at one stage, played violin in an orchestra. He is reputed to have learned how to prepare wild turkey from Thomas Jefferson. In 1796 he returned to France where he eventually became a judge on the Supreme Court of Appeal. He is buried in the cemetery of Père Lachaise. His great work, The Physiology of Taste, was published in 1825. Many dishes contain a reference to him in their names, including a cheese, an omelette, a salmon dish and a consommé. Brillat-Savarin is also a type of cheese.