As you know, OpenTable acquired Foodspotting in 2013, not only for its amazing content, but also for its incredibly loyal and engaged community. Since then, you’ve been instrumental in how friends and experts alike discover the best dishes across the world, and for that, we just want to say thank you.

But as the saying goes, all good things must come to an end. After much deliberation, we have chosen to discontinue the Foodspotting app and website in early May. If you’d like to keep all the photos you’ve captured over the years, we encourage everyone to take this opportunity to download your content. Click here for details

On behalf of our entire team, thank you again for using our product and for all the feedback you’ve provided along the way–we couldn’t have done it without you. If you have any questions or concerns, let us know and we’ll be sure to follow up directly.

2009年より運営してまいりました Foodspotting ですが、2018年5月上旬をもちましてサービスを終了させていただくこととなりました。

OpenTable は Foodspotting のコンテンツの素晴らしさ、コミュニティの絆を高く評価し、2013年に買収いたしました。以降、皆様のお陰で地元や旅先での美味しいものを発見、共有するお手伝いを続けていくことができました。これまでご愛顧いただきましたこと、心よりお礼を申し上げます。

お客様がこれまでに投稿された画像につきましては、パソコンから一括ダウンロードする機能を提供させていただきます。詳細については、 こちら でご案内させていただきます。

サービス終了に伴い、皆様には多大なご迷惑をおかけいたしますことを深くおわび申し上げます。本件に関するお問い合わせは こちら より、お願いいたします。長らくのご利用、誠にありがとうございました。

  • While sorting through the election returns here in the US, we're reminded that there are many productive things that state legislatures do, such as declaring official state foods. Picturing congressmen and women beaming with pride, nominating prized fruits, vegetables and confections that reflect the culinary legacy of their state, reassures us that our elected officials are Foodspotters at heart.

    Some notable state foods:
    Kutchen - State Dessert, South Dakota (Somebody spot this!)
    Fry Bread - State Bread, South Dakota (Pictured below.)
    Peach - State Fruit, Georgia
    Vidalia Sweet Onion - State Vegetable, Georgia
    Grits - State Prepared Food, Georgia
    Natchitoches meat pie - State Meat Pie, Louisiana (they take this seriously in LA.)
    Blue Crabs - State Crab, Maryland (Watch our blue crab video!)
    Ice Cream Cone - State Dessert, Missouri (Don't we all want ice cream to be our state dessert?)
    Barbecued Pork - State Meal #1, Oklahoma
    Chicken Fried Steak - State Meal #2, Oklahoma
    Sausages & Gravy - State Meal #3, Oklahoma. And the list goes on...
    Jell-O - State Snack, Utah
    Nachos & Cheese - State Snack, Texas (Both qualify as Amy's Stupidly Simple Snacks.)

    Complete List of U.S. state foods, via Wikipedia!

    What state food are you most proud of? Have you spotted it yet?

    • over 7 years ago.
      Texas = Chicken fried steak. Surprised that's not on Wikipedia, either.
    • over 7 years ago.
      New Mexico = Green chile chicken enchiladas with blue corn tortillas
    • over 7 years ago.
      That picture was clearly taken before you tweeted this: "Good tips on How to Take Pictures of Ugly Food http://nyti.ms/by054P"
    • about 7 years ago.
      California food = Burrito California Fruit = Avocado
  • In the spirit of Halloween, we're kicking the week off with a Candy A to Z!

    Pronunciation : kan-dee

    Common Varieties : any type of confection made with sugar, syrup, or other sweeteners. Often combined with chocolate, fruit, or nuts.

    Where do cavities come from? Though lollipops, bubble gum, chocolate, and M&M's seem ubiquitous, it's not often we wonder where it all came from. Turns out, candy making goes back in time to ancient Greece, Turkey, and Rome. It was not until the Middle Ages, however, that doctors learned how to mask the bitter taste of medicine with sweetness, a practice that, thankfully, continues today. Eventually, the British called confections "sweetmeats," while Americans came to call them "candy" derived from the Arabic word qandi. Over the years, candy in its various forms gained popularity, but it was not until 1851 at the Great Exhibition in London when "French-style" candies with cream centers were first displayed. Then, in the mid-1870s, the discovery of milk chocolate in Switzerland by Daniel Peter helped pave the way for the candy bar, which became a late nineteenth century phenomenon in the States.

    Today, candy is an integral part our cooking vocabulary. Take candied baconcandied yams, and how can we forget candy apples for Halloween? Sure, temptations abound, especially around the holidays, but few things say "Let's Celebrate!" than stuffing our face with something sweet.

    Click here to see where candy has been spotted recently.

    (Because I am no candy historian, I based my research on various web sources including The Food Timeline, Laura Stradley and What's Cooking America, and Chocolates by Leopold.)

    • over 7 years ago.
      that's good enough for me...
    • over 7 years ago.
      We don't do trick-or treat in Malaysia but if we do, my teeth would definitely be rotten by now, haha!
    • over 7 years ago.
      Is Candy misunderstood? http://www.nytimes.com/2010/10/27/dining/27candy.html?hp
    • over 7 years ago.
      I believe that's my candy photo on the left......yay!
  • How To Catch A Crab from Foodspotting on Vimeo.

    Pronunciation : bloo krab

    Common Preparations : Steamed or boiled whole; often seasoned with Old Bay. Also prepared as crab cakes.

    What is it? The blue crab is the signature crustacean of the Chesapeake Bay in Maryland and Virginia. According to the Smithsonian Environmental Research Center, these able swimmers are not only famous for being delicious, but, as both predator and prey, they're key players in the food web of the Chesapeake Bay. As you can see from our video, crabbing is a favorite family pastime on the East coast of the USA.

    Click here to see where blue crabs have been spotted recently.

  • When we're not busy slaying server dragons, hosting cereal gatherings, or being featured as iPhone App of the Week (toot toot, beep beep), the San Francisco crew sometimes travels to the east coast to brainstorm with the New York team.

    It's not always food and games since we've got a whole company to upkeep, but sometimes we'll break for a Stupidly Simple Snack when we get hungry. I convinced Fiona to guest star in the latest episode of my online video series. Neither of us have attempted to make cinnamon toast before, but our co-founder Alexa's husband Seth made it sound so easy!

    Well, it was simple enough after we tried once and burnt the bread to a crisp.

    What are your favorite bread dishes? I'm partial to French toast, bread pudding, and we all now know that Soraya's favorite food is sandwiches...

    • over 7 years ago.
      My mom makes this cinnamon sugar toast rolled with cream cheese and baked to perfection. I dunno what it's called but it's GOOD!
    • over 7 years ago.
      Bruschetta!
    • over 7 years ago.
      it might have been a good idea to learn how to make cinnamon toast before making a video about how to make cinnamon toast. lol thanks ladies!
    • over 7 years ago.
      Hey sillies, next time try toasting the bread, then spreading with soft butter and sprinkling your sugar and cinnamon on top. That's how my mom always did it, anyway. No need to get the broiler going! But if you had a toaster oven that would work too.
  • Pronunciation : ah-doe-boe

    Common Variations : pork adobo, chicken adobo, or a combination of the two.

    What is it? The New York Times calls it the "spicy stew of the Philippines." I first came across adobo when a tiny Filipino takeaway business opened up near my home in Park Slope, Brooklyn. The hole-in-the-wall is not there anymore, but I'll never forget the distinct aroma of vinegar, soy sauce, and spices wafting from that small storefront. According to the Times, adobo is a process by which fish, fowl, vegetables or meat is marinated for five hours or more in the aforementioned ingredients, then cooked in hot oil, topped with an egg and served with boiled rice. It's often accompanied by grilled plantains, which offers some sweetness that cuts through the high sodium content of the dish. Day-old adobo is equally as delicious as fresh adobo and the best part is the taste of fatty pork or taking a bite of chicken that's so tender, it falls off the bone.

    Click here to see where adobo has been spotted around the world.

    • over 7 years ago.
      Lisa, wow. I have never heard of adobo chicken salad! That's amazing. Thanks so much for the tip.
    • over 7 years ago.
      Sorry Jo, although I agree that the cooking process was indigenous to the Philippines, and I probably misspoke when I said it was 'taken' from the Spanish, the Spanish influence on the ingredients (spices) and cooking methods (marinating) is paramount and can hardly be ignored. According to the NY Times, before the Spanish arrived in the Philippines nearly everything was boiled. It goes on to say that somewhere around 80% of Philippine dishes derive from Spanish recipes. After more than 3 centuries of Spanish occupation it would be almost impossible to have a dish be 100% Filipino.
    • over 7 years ago.
      @rebowman: the NY Times is half right. It is true after 300 years of colonization that majority of the food in the Philippines have roots in other countries, NOT just Spain, however. The bottom line is that ALL dishes served in the Philippines today are Filipino. I wouldn't call adobo Spanish. It’s named in Spanish, but it’s Filipino. We have a version of spaghetti with banana ketchup, hot dogs, and at times corned beef, but I wouldn't call it "Italian." If you go to the Philippines, you will see that the capital of Manila and immediate area around it was most affected by Spanish rule. You see that with the churches, kalesas, and of course, “Intramuros.” However, the more you go south, the less influence the Spanish had. In the south, like Mindanao, you have dishes more related to the Malay and Southeast Asian nations with their curries and use of hot peppers. That is where I see the NY Times is half wrong. My family is from an area north of Manila, in Pangasinan. I think many of the dishes there are more "indigenous." The act of sauteeing onions and garlic is done throughout the world, though it is classified as a Spanish way of cooking. We start almost all our savory stews and dishes that way, but I don't think the Spanish brought over pinakbet or denendeng. I wish that the indigenous Filipino dishes didn't get lost in history. Though the Spanish, the Chinese, the Japanese, and Americans had so much influence on the country, I do believe there are dishes in the Philippines that have not changed much, it's just that they haven't come out into the mainstream yet. If you look back, the WINNERS write history, so all the dishes that everyday people know are ones derived from settlers and our colonizers: the lumpia and pancit from China, the paellas and pastries from Spain, but not everyone knows pinapaitan or tupig. Before the Spanish came, yes, the indigenous people did eat dogs, cats, rats, bugs, etc. etc. etc. but because of the Western influence and new laws, that isn't done as often now. The Spanish and Western society basically erased that from Filipino culture. According to the NY Times and their said experts, 80% of all Filipino dishes are derived from Spanish recipes. It really depends where you go in the Philippines. If you look at all the dishes in Manila, that is probably true, but there is a whole country to explore. How about grilled yellowtail with seagrapes and kamatis salad served with a saw-saw of siboyas and bagoong. No Spanish. How about kinilaw? Comparable to ceviche, BUT the indigenous people were preserving their food with vinegar long before the Spanish came. No Spanish. Paksiw na bangus – a milkfish cooked in vinegar. Again, the indigenous cooked with vinegar to prolong shelf-life, so no Spanish. It’s easy to put a percentage on something that cannot be proved, and it’s easy to give all the credit to a country which ruled for 3 centuries, but the more we do that, the easier it is for us to forget everything that happened before those 300 years. I love the food that my country has present day, no matter how assimilated our taste buds have become, but like I said before, we shouldn’t forget where we came from before occupation.
    • 5 months ago.
      this is Awesome!