Eaten #8: The Food History Magazine | Explore Culinary Traditions & Cultural 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 2020, the theme is "Fat." Among the contributors are:

• Dressler Parsons on Irish bog butter
• Danielle Laprise on Japanese wagyu beef
• Cynthia Clampitt on swine bred to provide maximum lard
• Cynthia Chou on the rise and fall of fat men's clubs
• Emelyn Rude on the origins of the Hass avocado
• Christabel Lobo on ghee