Gastronomic essays, recipes and stories that reflect on the history of food and drink.
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.
Contributors include:
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Adrian J.S. Hale on the Natufians and the origins of agriculture
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Sanchia Lovell on the gilded life of Anontin Carême
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Sharmistha Chaudhuri on Christmas cakes in India
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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)
Contributors include:
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Cynthia Chou on the bootlegging origins of NASCAR
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Arabella Paulovich on the legends of the English ale wife
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Carla Pires Vieira Da Rocha on the art of the caipirinha
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Dante Pilkington on the pomological histories kept by the trees
