Eaten Magazine - No. 21: Baked
EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.
EATEN No. 21: Baked
Comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake.
RELEASED: Autum 2024
SIZE: 0.5" x 7.5" x 10"
PAGES: 125
Paperback, color photographs, and illustrations throughout.
CONTRIBUTORS INCLUDE
Adrian J.S. Hale on the Natufians and the origins of agriculture
Sanchia Lovell on the gilded life of Anontin Carême
Sharmistha Chaudhuri on Christmas cakes in India
Olga Koutseridi on the meat pies of Crimea
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