Gastronomic essays, recipes and stories that reflect on the history of food and drink.

EATEN No. 23: The Sea This latest Eaten takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea-aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025)

Contributors include:

• Livia Djelani on the sea-faring origins of Peranakan cuisine
• Jessica Furseth on the immigrant roots of English fish and chips
• Ian P. Decenna Segarra on the enduring legacy of salt and the sea in Guanajuato
• Emiko Davies on white truffles and ancient seas in Tuscany

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EATEN No. 21: Baked This latest edition 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. (Autumn 2024)

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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EATEN No. 20: Drunk features a thirst-quenching array of tales from beverage history,  from the life and times of a liquid diet guru to the saga of a $30,000 cup of coffee and the effervescent history of sparkling water. (Summer 2024)