Eaten / 21

EATEN No. 21: Baked comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake. (Autumn 2024)

 

Contributors include:

 

Adrian J.S. Hale on the Natufians and the origins of agriculture

Sanchia Lovell on the gilded life of Anontin Carême 

Sharmistha Chaudhuri on Christmas cakes in India

Olga Koutseridi on the meat pies of Crimea

 

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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.