Eaten #19: 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.

For the Winter 2024 issue, the theme is meat, a subject provoking strong opinions for millenia. Among the articles:

• Victoria Flexner on the theatrics of presenting one animal disguised as another for the dining pleasures of European nobility
• Freyda Muyambo on the importance of corned beef in Ghana, despite its associations with colonialsim
• Arabella Paulovich on the central role of chicken adobo in feeding the farmworkers‚Äô movement in the United States
• Heather Bien on the world‚Äôs oldest ham
• Percy Bysse Shelley on the barbarism of eating meat

Well illustrated.

Paperback. Color photographs and art.