Eaten #23
192 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.
Fishy in theme alone, the Summer 2025 edition of Eaten is a deep dive into the murky history of ‘The Sea’ as an early and longstanding source of salty sustenance. Packed full of fresh new features to indulge in, ideally whilst lounging by a cool body of water, topics include the mysterious abundance of eels in the Netherlands ‘at a time when the Dutch landscape resembled a large delta’ and caviars rise from ‘poor man’s food’ to luxury delicacy. Plus, oysters galore with eight recipes from the 1800s.
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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