Phagology is the study of eating, from the Greek phagein, to eat, and logos, study. The term covers the biological, psychological, and cultural dimensions of food consumption: the physiology of hunger and satiety, the mechanics of chewing and swallowing, the sensory and hedonic drivers of food choice, and the social rituals surrounding meals. Though less common than “nutrition science” or “food science,” phagology captures something those terms miss: eating as behaviour, not just metabolism. Its questions range from how texture influences intake to why commensality matters for appetite in the elderly. In an era when obesity research increasingly focuses on food environments and eating behaviour rather than nutrients alone, the phagological perspective, studying the act of eating itself, has quietly become central to understanding why people eat what they eat.