Eaten #23: The Food History Magazine

Eaten is a thrice-a-year publication dedicated to food history. Each issue features historic recipes, essays, and engaging stories from historians, journalists, and gastronomers passionate about exploring the past through food and drink. Richly illustrated with photographs, paintings, and drawings, it brings culinary history to life.

The Summer 2025 issue dives into The Sea and the many ways it shapes human eating and culture. Among the articles:

• Emma Clarkson on rising and falling influence of eels on Dutch culture

• Livia Djelani on the seafaring origins of Peranakan cuisine

• Eleanor Boes on the changing, ocean-driven fortunes of New Bedford, Massachusetts

• Daniel Meyerowitz on the seatrade in rum and Madeira

Handsomely designed and illustrated as always, with a selection of oyster recipes from the 1881 Fifty Years in a Maryland Kitchen by Mrs. B.C. Howard.

Paperback. Color photographs and illustrations throughout.