We're big fans of Eaten. It's a food history magazine, going further than the more usually found recipes and mouthwatering food photography to delve in to the past of food, forgotten tales and the stories of those who have grown, produced and eaten food through the centuries.
EATEN No. 21: Baked comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake. (Autumn 2024)
Contributors include:
- Adrian J.S. Hale on the Natufians and the origins of agriculture
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Sanchia Lovell on the gilded life of Anontin Carême
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Sharmistha Chaudhuri on Christmas cakes in India
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Olga Koutseridi on the meat pies of Crimea
