Eaten #20: The Food History Magazine - Explore Culinary Traditions & Cultural Stories | Perfect for Food Historians, Chefs & 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 Summer 2024 issue, the theme is drunk, in senses as disparate as one has drunk to one is drunk.

Among the articles:

• Sanchia Lovell on liquid diets, particularly those promoted by celebrities

• Dante Pilkington on Gnarly Pippins, sometimes known as

• Leo Tolstoy on why men drink to stupefaction

• Khiara Ortiz on the history of carbonation

• Carla Pires Vierra da Rocha on the importance of the Caipirinha to Brazilian identity

• Cynthia Chou on bootlegging and the origins of NASCAR
  

Paperback. Color photographs and illustrations throughout.