Eaten #24: The Food History Magazine

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

Issue 24 takes on Snacks—the quick, the nostalgic, the covert, and the culturally fraught. While French bureaucrats may insist that eating between meals is a moral failing, editor Emelyn Rude and her contributors beg to differ, treating snack foods as worthy of both affection and inquiry.

Among the standout stories:

• Hugh Kapernaros on koulouri, the ancient Greek bread ring still eaten on the streets of Athens

• Glaciologist Elizabeth Case on Antarctic expedition snacks and the logistical challenges of eating at the bottom of the world

• Joanna Kim on Korea’s enduring love for Choco Pies, sponge-cake cousins of the Moon Pie

• Sithara Ranasinghe on Sri Lankan snack vendors as a lens into political and social change

Whether mass-produced or handmade, eaten in secret or shared in public, snacks in this issue emerge not as afterthoughts, but as reflections of time, place, and appetite.

Paperback. Color photographs and images throughout.