The Foodology Collective

I am conducting a small research questionnaire out of my own interest to help me out with a future post here on the FC. I greatly respect all of your opinions on food and would love to have your input.

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My spice addiction predisposes me to ethnic cuisines of the Asian and African continents. Naturally, the scientist in me questions why dishes from these regions are more heavily “spiced” than those from other places. To begin to answer this conundrum, I think first I need to approach this subject historically. Spices have been used in [...]

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Ever wonder about what dietitians do with their time around the holiday season besides fret about that extra slice of pecan pie?.

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A literal definition:

There are several solid ideologies of what foodology is, with literal definitions found here and here. To reiterate the crux of these links, the Webster’s Third New International Unabridged Dictionary defines the word “food” as “a material consisting of carbohydrates, fats, proteins and supplementary substances (as minerals, vitamins) that is taken or absorbed [...]

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