EATEN No. 15: Salty

Keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India.

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.

EATEN No. 17: Vegetables

Is a veritable buffet of nourishing stories of the edible past, from the unlikely origins of the baby carrot to the outrageous life and times of the founder of America’s first vegetarian restaurant chain and the enduring legacy of molokia in Egypt and beyond.

EATEN No. 18: Desserts

Features a decadent feast of fascinating stories from culinary history, from the life and times of Brownie Mary to the saga of a candy made by a Georgian princess and the legacy of cheese and the Portuguese in Bengal.

EATEN No. 20: Drunk

Features a thirst-quenching array of tales from beverage history, from the life and times of a liquid diet guru to the saga of a $30,000 cup of coffee and the effervescent history of sparkling water.

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.

EATEN No. 23: The Sea

The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea-aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more.

EATEN No. 24: Snacks

Snacks is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free.

EATEN No. 25: Feasts

Feasts wallows through the good and the bad of historical extravagance, featuring stories on everything from Stalin's reign of dinner party terror to the colorful generosity of Frida Kahlo's celebrations and the enduring decadence of the all you can eat buffet.

EATEN No. 26: Picnics

Picnics is a delightful wander through the park, featuring stories from dining al fresco with the ancestors in China to eating along the Appalachian Trail to the life and times of your gingham picnic blanket.

About the brand

Eaten Magazine is a beautifully designed print magazine focused on everything food history. Three times a year they 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 is designed, edited, and published by Emelyn Rude.

Photos and copy by Eaten Magazine.