About FSOD

Food with a worldview since 2001!

The history of any country lives on in its food. From early hunters and gatherers to today’s magical gourmet e-commerce, we are all on a wonderful journey learning, tasting and sharing new foods and new food combinations.

No longer is it necessary to travel widely or have a large library of worldwide cookbooks to cook ethnic in our own homes! The web connects us with both recipes and hard-to-get ingredients!

With translation help, Food Site of the Day is dedicated to your electronic journey. If you feel we have neglected any of your country’s best websites, please tell us.

Along with our recent re-build, we have instituted our Features section showcase new additions to the following categories also food current events.

Since we started Food Site of the Day, it became apparent the long archives – five newly featured sites each week for nine years — became rather unwieldy for visitors to enjoy. It was time to reformat the food sites and break them down into categories.

In our recent re-build, we arrived at many different categories:

 

Food Picks: Every week we select five food sites we think will interest you. Send us your favorites.

Menu Sampling: After the first couple of years, we developed our “Menu Gazing” section, recently renamed “Menu Sampling,” for chefs change up their  offerings from time to time. These we divided these into the same categories as “Worldwide Cuisines,” above. We know you may never visit these restaurants, we simply want to report what is being served around the world.

Worldwide Cuisines: African, Asian, Australian, European, Middle East/Indian, Latin American, Mediterranean, North American, United Kingdom and Everywhere or universal.

Next, we divided remaining, previously-featured sites into these two headings:

The Fun Side: FSOD Recipe Roulette, Food does Travel, Inedibles, Playin’ with Food and Spirits.

The Serious Side: Food Art, Food Associations, Educational/Historical, Healthy/Organic and sites devoted to Single Subjects.

Food Articles: Food Stories, Food Travels, Chefs We’ve Met, Country Legacy Dishes, also selected features by Mark Bittman and Ken Alabla, also the latest from Wisconsin by Ann Hattes.

Cookbook Reviews: The way these are written, the section’s a great place to consider new food combinations. (There’s nearly a hundred reviews.)