Eaten Magazine Volume 21: Baked

EATEN No. 21: Baked 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

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.