Skip to content

Eaten #22

194 x 240 mm, 130 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.

Ever wondered what life was like before food critics—or indeed, anyone with a smartphone—told you where and what to eat? Perhaps you’ve sat on a long haul flight, crunching on a particularly stale sandwich, and pondered what in-flight food could have possibly been like a century ago? Eaten's Tech edition is here to answer these burning questions. Also in this issue: treat (or punish) your family with ‘Recipes from the Suffrage Cook Book’.  

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.’ 
READ MORE

eatenmagazine.com

£15.00
Sorry, not enough stock!