Eaten Magazine Volume 7: Carbs
EATEN No. 7: Carbs features satisfyingly starchy stories of centuries past, from the pornographic pastries of Sicilian convents to the forbidden couscous of Inquisition Spain and the glutenous delights of Imperial China – tales of the grainy, starchy goodness that has sustained humanity over the centuries.
Victoria Flexner on Witches and Rye
Ariel Knoebel on the Rise of the Marathon Pasta Party
Julia Fine on Potato Imperialism in British India
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.