EATEN es una revista que se centra en toda la historia de la alimentación. Cada trimestre publicamos un nuevo volumen lleno de una gran cantidad de recetas antiguas, ensayos gastronómicos esclarecedores y las fascinantes y olvidadas historias de las personas que han cultivado, cocinado y disfrutado de todo lo comestible a lo largo de los siglos.
Nuestros colaboradores y lectores son un grupo de periodistas, historiadores y gastrónomos apasionados y deseosos de celebrar el pasado y el presente de lo que comemos.
EATEN No. 21: Baked sale directamente del horno con una serie de las historias más candentes de la historia de la repostería, desde las migajas coloniales del bánh mì hasta la evolución de la hostia de comunión y los interminables debates sobre cómo pesar y medir correctamente los productos horneados. (Otoño de 2024)
Entre los colaboradores se encuentran:
Adrian J.S. Hale sobre los natufianos y los orígenes de la agricultura
Sanchia Lovell sobre la vida dorada de Anontin Carême
Sharmistha Chaudhuri sobre los pasteles de Navidad en la India
Olga Koutseridi sobre los pasteles de carne de Crimea
Inglés
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