Eaten #15: 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 Autumn 2022 issue, the theme is Salty.  Contributors include:

• Dylan Mu√±oz on feta, the cheese, the myth, the legend
• Khiara Ortiz on MSG stigma in the United States
• Guarisg Shyam on salt production and taxation in India before and during British rule
• Sharon Hunt on cod fishing and preservation in Newfoundland
• Andrew Yang on Breton salted caramel as a means of understanding French tax history

Paperback. Color illustrations throughout