The Foodology Collective

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I figured the best way to kick off the New Year here on the FC would be with a favored recipe of mine. In fact, I took this dish to a new years bash just a few days ago. This is a dip I have adapted from a number of spinach and artichoke recipes I enjoy. [Read more →]

While perusing the most recent issue of Bon Appetit, I came across their predictions for the “Hottest Food Trends of 2009!” Now, being a trendy sort of person, especially when it comes to food, I made the snap decision to make a New Year’s resolution. Quickly brushing past peanut butter and homemade ricotta, my eyes fell upon the beautiful words, “Anything With an Egg on Top,” and thus my declaration was made: Anytime I see the option for an egg-topped dish in 2009 (or the option to add an egg to a dish), I would try it at least once.

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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 into the body of an organism in order to sustain growth, repair, and all vital processes, and to furnish energy for all activity of an organism”. This definition could extend to include anything we, as humans, eat or drink over the course of our lives. The suffix “-ology” is defined as “the study of”. So, in a strictly literal sense, foodology would be defined as “the study of everything we eat and drink”, ergo, “the study of food.”