Eaten Magazine Volume 3: Rare
From the pricey pearl meat of Australia to the near disappearance of a striking American pepper, EATEN No. 3 showcases the unique and the unusual from kitchens' past.
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.