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.

Tuscany is an anglicised name for Toscana, a region of north western Italy. It comprises the provinces of Apuania, Arezzo, Pistoia, Lucca, Florence (Firenze), Pisa, Leghorn (Livorno), Siena and Grosseto. As it is a coastal region, its islands include Giglio and Elba. Other towns are Carrara and Massa. Wheat and olives are cultivated and great, unsalted breads abound. It is a major wine-producing region with some famous wines, often using Sangiovese grapes for red wines and Trebbiano, Chardonnay or Sauvignon for whites. A number of estates, particularly those in Chianto Classico, use other grapes. The region is particulary renowned for its olive oil. The cuisine includes wonderful bean soups.