Eaten No. 21 — Baked
Eaten No. 21 — Baked
2024 USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 21: Baked comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
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2023
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 16 features essays on the British origins of curry powder, the life and times of Lao Gan Ma chili oil, Dracula's paprika, and the myth of the cinnamon bird, amongst others.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2022
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 15 features essays on eating Green Sea Turtles, the fight over feta, Gandhi's famous salt march, and more.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2022
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 14 features essays on the power of junk food diplomacy, the long lost flavors of fish sauce in Middle Eastern cuisine, the magic of maruchan in Mexico, the life and times of the real Chef Boy-ar-dee and more.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2024 USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 19 features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback