Eaten #11: The Food History Magazine - Explore Culinary Traditions & Stories | Perfect for Food Historians, Chefs & Enthusiasts

Eaten?is a thrice-yearly publication . 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 Summer 2021, the theme is The Tropics. Contributors include:

• Eric Millmann on Chinatowns and the Tiki food fantasy
• Zaynab Issa on the Indians of East Africa
• The Ladies of the First Presbyterian Church of Miami, Florida with recipes from their 1912 community cookbook
• Lavinia Liang on the history of bubble tea
• Jon Cheung on Mao’s mango mania

Illustrated, as always, with vintage photos and art, as well as whimsical contemporary pieces.

Paperback. Color illustrations throughout.