194 x 241 mm, 130 pages
Washington DC, US & Cambridge, UK
First published 2017
Editor-in-chief and design director: Emelyn Rude
This issue: Processed
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.
In this issue, editor Emelyn Rude explores – and celebrates – processed foods, including their own personal love of 'fluorescent jars of queso' and the 'sleeve or two of Oreos' they always keep in the cupboard, 'just in case'. Can processed foods redeem themselves? This is what issue #14 of Eaten sets out to explore.
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.’