Eaten #5: The Food History Magazine - Explore Culinary Traditions & Historical Recipes for Food Enthusiasts

"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 Spring/Summer 19 issue, the theme is “Surf & Turf.” Among the contributors are:

• Stephanie Robey on muskrat-eating in French-founded communities in the American Midwest
• Ariel Knoebel on Maine's lobster gang wars
• Irina Groushevaia on the ""populuxe"" origins of the American surf 'n' turf menu
• Edward James Malin on the grammatical and historical difference between a delicatessen and an appetizing store
• Narinori Okoshi on fish-eating in Japan

With excepts from the work of Mark Twain, Pablo Neruda, Ernest Shackleton and Rufus Estes, and illustrations from Vincent Van Gogh, Utagawa Hiroshige, and Bill Young.Color illustrations, color and black & white photography throughout. Paperback."