EATEN is a beautifully designed print magazine focused on everything food history. Three times a year we publish a new volume 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.
The magazine is designed, edited, and published by Emelyn Rude.
In this issue:
EATEN No. 18: Dessertfeatures a decadent feast of fascinating stories from culinary history, from the life and times of Brownie Mary to the saga of a candy made by a Georgian princess and the legacy of cheese and the Portuguese in Bengal. (Autumn 2023)
Contributors include:
Dillon Fernandoon the legacy of Betty Cocker
Anna Ansari on long and winding saga of sharbat
Carlynn Crosbyon Fidel Castro's obsession with ice cream
