Eaten #19
194 x 241 mm, 128 pages
Washington DC, US & Cambridge, UK
Triannual
First published 2017
Editor-in-chief and design director: Emelyn Rude
Take a trip down the annals of gastronomic history with Eaten. Discover old recipes and explore centuries of cooking, eating and the people involved in a series of essays and interviews and art.
This issue: Meat!
Have no fear, vegetarians – it isn't a wholesale celebration of animal proteins. This meaty edition casts a critical on the wastefulness of raising livestock for consumption. Find inside stories of corned beef's imperial history in Ghana, recipes for mock meat mains from 1918, the farmworker's labour movement fueled by chicken adobo, and much more.
On the Journal:
At work with Emelyn Rude, ‘Eaten and my academic research do somewhat feed off each other in that ideas I’ll encounter while reading for one will inform the other but I try to keep the two as separate as I can. I love food history as a whole but I also like experiencing it in as many different ways as I can.’
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