Eaten #21
194 x 241 mm, 130 pages
Washington DC, US & Cambridge, UK
Triannual
First published 2017
Editor-in-chief and design director: Emelyn Rude
'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 and art.
In this edition, Eaten comes of age (in the US at least) with its 21st issue. And this time around? It's all about 'Baked' stuff. Everything from the history of how we weigh things and the story of Christmas cake in India, to the ins and outs of French cookery and the colonial crumbs of Bánh Mì. Mouthwatering stuff for the history buff.
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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