Eaten #21: The Food History Magazine

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.

The Autumn 2024 issue’s theme is baked, taking in things sweet and savory, ingredients and finished goods.

Among the contributions:

• Sancha Lovell, writing about Antonin Carême’s elevation of the soufflé into a touchstone of conspicuous consumption

• Adrian J.S. Hale on the discovery of bread crumbs more than 14,000 years-old, long before the development of agrarian cultures

• Sharmistha Chauhuri explores the remarkable popularity of English Christmas cakes in India

• Mary-Link Tran traces the evolution of bánh mì loaves in Vietnam

• Khiar Ortiz offers a short history of the communion wafer

Handsomely illustrated and fleshed out with period recipes.

Paperback. Color photographs and illustrations. throughout.