Eaten Magazine Volume 19: Meat

EATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham.

Contributors include: 

• Victoria Flexner on the history of making meaty monsters in the medieval European kitchen 
• Freda Muyambo on corned beef and colonialism in Ghana
• Arabella Paulovich on chicken adobo and the farmworkers' movement
• Percy Bysse Shelley on why you should definitely not be eating any meat at all 

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.