Eaten is a thrice-yearly publication celebrating food history. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings.
For Summer 2020, the theme is "Fat." Among the contributors are:
Dressler Parsons on Irish bog butter
Danielle Laprise on Japanese wagyu beef
Cynthia Clampitt on swine bred to provide maximum lard
Cynthia Chou on the rise and fall of fat men's clubs
Emelyn Rude on the origins of the Hass avocado
Christabel Lobo on ghee
With excerpts from vintage exercise guides to help you cope with your own fat.
Paperback. Color illustrations throughout.