Eaten / 19

EATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham. (Winter 2024)

 

Contributors include: 

Victoria Flexner on the history of making meaty monsters in the medieval European kitchen 

Freda Muyambo on corned beef and colonialism in Ghana

Arabella Paulovich on chicken adobo and the farmworkers' movement

Percy Bysse Shelley on why you should definitely not be eating any meat at all 

 

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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.