Eaten / 6
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/Spring 19 issue, the theme is “Sweet & Sour” and contributors address subjects as diverse as M.F.K. Fisher’s 1978 visit to Japan, which was a prelude to writing the foreword to Shizuo Tsuji’s landmark Japanese Cooking: A Simple Art; a history of bitter Seville oranges, so essential to marmelade; an account of the last medar (mead maker) at Glastonbury Abbey before it was dissolved by Henry VIII; a survey of sugar sculpture in Europe from the sixteenth century onward; and an investigation into the maritime origins of the whiskey sour.