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'The Food History Magazine' Take a trip down the annals of gastronomic history with Eaten. Discover old recipes and explore centuries of cooking, eating, and the people involved in a series of essays and interviews, paired with a healthy serving of colourful illustrations. Ever wondered what life was like before food critics—or indeed, anyone with a smartphone—told you where and what to eat? Perhaps you’ve sat on a long haul flight, crunching on a particularly stale sandwich, and pondered what in-flight food could have possibly been like a century ago? Eaten's ‘Tech’ edition is here to answer these burning questions. Also in this issue: treat (or punish) your family with ‘Recipes from the Suffrage Cook Book’. On the Journal:At work with Emelyn Rude, ‘Eaten and my academic research do somewhat feed off each other in that ideas I’ll encounter while reading for one will inform the other but I try to keep the two as separate as I can. I love food history as a whole but I also like experiencing it in as many different ways as I can.’ READ MORE eatenmagazine.com
