OP: Eaten #7: The Food History Magazine
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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 winter 2020 issue, the theme is "Carbs." This volume was one of the first to go out of print and has been very in-demand since!
Contributions include Victoria Flexner's discussion of the correlation between rye consumption (and subsequent likelihood of ergot poisoning) and accusations of witchcraft in 16th century England; a history of the swinging pendulum between "delicacy and disgust" regarding the healthfulness of carbs in the diet by Ariel Knoebel: and an essay on how the non-native potato became so pervasive in Indian cuisine by Julia Fine.
Color illustrations, color and black & white photography throughout. Paperback.
