Eaten #5: The Food History Magazine
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by Eaten Editors
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"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 the Spring/Summer 19 issue, the theme is “Surf & Turf.” Among the contributors are:
- Stephanie Robey on muskrat-eating in French-founded communities in the American Midwest
- Ariel Knoebel on Maine's lobster gang wars
- Irina Groushevaia on the ""populuxe"" origins of the American surf 'n' turf menu
- Edward James Malin on the grammatical and historical difference between a delicatessen and an appetizing store
- Narinori Okoshi on fish-eating in Japan
