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Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy
Eaten Magazine No. 16 - Spicy

Eaten Magazine No. 16 - Spicy

Regular price $ 20.00 $ 0.00

EATEN No. 16: Spicy celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg. 

This issues contributors include:
- Alana Al-Hatlani on the relationship between the devil and spice
- Sejal Sukhadwala on the British origins of curry powder
- Sam Bilton on the evolution of gingerbread
- Zoe Suen on the prolific rise of Lao Gan Ma chili oil 

 

Founded in 2017, EATEN is an independent print magazine focused on food history that three editions a year, each filled with a mix 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.

• Made in the UK
• Approx. 125 Pages
• Full Color - 7.5" x 9.5" x 0.375"