| Display title | Biology:Escargot |
| Default sort key | Escargot |
| Page length (in bytes) | 9,198 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 586092 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>AnLinks |
| Date of page creation | 11:26, 9 March 2023 |
| Latest editor | imported>AnLinks |
| Date of latest edit | 11:26, 9 March 2023 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Escargot (IPA: [ɛs.kaʁ.ɡo]) is the French word for snail. It is also a dish consisting of cooked land snails. It is often served as an hors d'oeuvre and is common in France and India (particularly among the Naga people). Escargot is part of the typical cuisines of Cyprus, Malta, Crete, areas of... |
