EATEN: the food history magazine

EATEN is a beautifully designed print magazine focused on everything food history. Three times a year I edit and publish a new volume 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.

The magazine’s contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat. You can find all the available editions, including the latest one, at the link below.