Crowdsourced Cookbooks

Foodista Offers Recipes and Cooking Tips Through User Editing

Say what you want about Wikipedia, but when it comes to fast information (albeit with questionable reliability), it’s always there for you. Now, the kitchen-savvy will have their own version of Wikipedia with Foodista, which is an online cooking encyclopedia that contains recipes that can be edited by anyone.

According to their site, Foodista aims to build the “world’s largest high-quality cooking encyclopedia.” In addition to recipes, it offers information on ingredients, cooking techniques, and kitchen tools. Like Wikipedia, Foodista’s goal is to have a few perfect articles (or recipes) created through a collaborative editing process, rather than hundreds that are essentially the same.

Crowdsourced Cookbooks
Foodista's crowdsourced encyclopedia offers a unique opportunity for the creation of new cookbooks collaboratively by users.
User Editing Encyclopedia
Foodista's user edited encyclopedia is a rising trend in the digital publishing industry, as it creates up-to-date resources via collaborative user input.
Collaborative Recipe Creation
Foodista's collaborative recipe creation platform disrupts traditional recipe development by allowing users to edit recipes and innovate new ones.

Who This Affects Most

Digital Publishing
Foodista's user edited encyclopedia sets a new standard in digital publishing, creating increasingly accurate and dynamic content.
Cooking and Recipe Sharing
Foodista's recipe encyclopedia is a boon for food enthusiasts who can share their innovations with a wider audience and find new recipe inspiration.
Food and Beverage Industry
Foodista's unique platform of curating recipes by crowdsourcing is revolutionizing the way the food and beverage industry creates and disseminates new recipes to market.
SCORE
0.8 out of 10
GENDER
30% Men70% Women
MARKETTop markets: North America, Europe
GENERATION
  • Gen Z
  • Gen Alpha
  • Gen X
  • Millennial (primary audience)
POPULARITY
Popularity 7%
Activity 8%
Freshness 8%

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