Eaten / 8
EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of ancient Irish bog butter to the birth of the “avocado” and the battle between lard and oil. (Summer 2020).
Danielle Laprise on War and Wagyu in the Japanese Diet
Cynthia Chou on the Rise and Fall of Fat Men’s Clubs
Rachel Kwok on Thailand’s Legendary Dessert Queen
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.