Eaten Magazine Volume 16: Spicy
EATEN No. 16: Spicy celebrates the some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg.
Alana Al-Hatlani on the relationship between the devil and spice
Sejal Sukhadwala on the British origins of curry powder
Sam Bilton on the evolution of gingerbread
Zoe Suen on the prolific rise of Lao Gan Ma chili oil
EATEN is a new, beautifully designed print magazine focused on everything food history. Every quarter 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.
Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.