Eaten #3 – Rare

17.00

EATEN is a new, beautifully designed print magazine focused on everything food history. Every volume is filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.

In stock

EATEN No. 3: Rare showcases the unique and the unusual from kitchens’ past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium’s best (and rarest) beef.

CONTRIBUTORS

Laurel Randolph on the Fine Wines of Los Angeles
Declan Henesey on Eating the Exotic in Victorian England
Maite Gomez-Rejón on Mexico’s First Female Cookbook Author
  Victoria Flexner on Grains of Paradise in the Medieval World
…and more!

Weight 0.520 kg
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