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Posted by on Sep 26, 2010 in Recipes | 4 comments

Mi-sook recommends: Foodista

Mi-sook recommends: Foodista

Imagine a “wikipedia” for foodies–a website set up as an encyclopedia of recipes where members can test, measure and “tweak” recipes for everything from apple strudel and french toast to Monte Cristo sandwiches and eggplant parmesan? It’s too late for you to develop it because it’s already been done.
It’s called Foodista.

Foodista is a collaborative project to build the world’s largest, highest quality cooking encyclopedia. With your contributions, we can create a free resource that helps millions of people learn how to cook everything and anything.

The website offers information on cooking techniques, kitchen tools, recipes and foods. 
Subscribers can post their own recipes or post tips and edits to recipes already listed, which is what Foodista calls “Community Editing.”

We believe in quality over quantity. We developed a system to let everyone edit content to make it better. Rather than have multiple versions of the same recipe.

One of the most exciting aspects of this blog, at least from a food bloggers point of view is Foodista’s embeddable widgets. You may have noticed them on some of the posts on this blog.

Here’s an example:

When a blogger pastes on of these widgets into a blog post, Foodista automatically places a link to your post on the Foodista page. This helps bring traffic to your own blog.

How can a foodie sign up for Foodista? If you have a Facebook account, you have a ready-made way of subscribing to Foodista’s page.

4 Comments

  1. The last thing I want is a recipe that has been &quot;tweaked&quot; by a hundred people. Whatever happened to the expert? I guess they have no place in this model.<br /><br />Quite frankly, I question the wisdom of the crowd in this matter. To me this looks like a cheap, cynical bid to get free content on which to sell remnant ads.<br /><br />Sorry, MiSook, I&#39;m not buying it (MiSook is the

  2. fodista is new to me. . .lol thanks for sharing this! I&#39;ll try to register

  3. Dear anonymous, <br /><br />Many times, the recipies by the so-called experts don&#39;t work either. That&#39;s why the blogosphere is full of recipes that have been adapted from the &quot;expert&quot; recipes. Some food bloggers have become experts in their own right because of their insight.

  4. Healy, thanks for stopping by. Healy&#39;s my maiden name so I&#39;m a little biased, too! LOL!

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