Have you been keeping up with Magirology, our delightful culinary web-log? You’ll find a plethora of food-and-cooking related yumminess, and recipes for delectable and delightful dishes like:

… and plenty more!

From the “About” section:

What we seem to have lost is the idea of cooking as magic. There is a community of gifted individuals who have, since the first human thought to toss a few seeds of mustard garlic into a stew, been able to produce a sense of wonder with a few ingredients and the proper application of heat. Cooks were the original overlooked wizards. There is an underground stream beneath the culinary arts. This experience is what this work is concerned with; I’ll be referring to this stream as “magirology.”

Imagine being the first person to willfully sprinkle salt onto a piece of meat, the first person to take that bite and WOW! Or, imagine being the first person to bite into a piece of hot bread dipped into honey. What a strange thing, honey and bread! Flour, water, salt, baked for a while, mixed with this golden liquid worth the stings of angry bees to retrieve. Surely the first people to share bread and honey recognized it as a magical experience, something with a quality extending outside of normal human experience.

Yet it’s also a quality inherent within all human cultures. Everybody needs to eat! Everybody benefits from something well made, from something consisting of just the right ingredients combined in just the right way, from the communal experience of sharing something delicious. And, so many humans who choose to engage in the art of cooking can connect with a deeper sense of Mystery, with a connection to something beyond the silly competition shows on Food TV.

We are interested in cooking as magic, as chefs not enamored entirely of the science of a thing, but also of its mystery. Why a eucharist of bread and wine? Why the importance in Zen of the “Instructions to the Cook”?

But don’t take my word for it– visit Magirology.net today, and be sure to drop us a line in comments!