Eaten #24
195 x 240 mm, 128 pages
Washington DC, US & London, UK
Triannual
First published 2017
Founder and editor-in-chief: Emelyn Rude
Design director: Britt Nichols
‘The Food History Magazine’
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, paired with a healthy serving of colourful illustrations.
If the recent internet popularisation of the terms ‘sweet treat’ and ‘girl dinner’ are anything to go off, Eaten’s ‘Snacks’ theme for the Autumn 2025 issue is sure to be a crowd pleaser. Packed full of tasty tidbits to peruse between meals, features cover the contested ownership of a bread-based national snack, Korea’s coveting of Choco Pies, the rudimentary provisions that facilitated early explorations of the Antarctic, Sri Lankan street vendors, the dawn of duty free, Proust’s madeleines, patented processed cheese and a brief history of midnight munchies in post-medieval Europe. Plus, six 17th century recipes, an unlikely Soviet Latvian luxury, and the humble potato—everyone’s favourite carb.
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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