EATEN is a new, beautifully designed print magazine focused on everything food history. Every quarter we 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.
Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.
EATEN No. 5: Surf & Turf showcases the fruits of the seas and soils of years past, from the fight over muskrat eating in Michigan to the saga of a surfer’s cocktail and the foods of survival in the Antarctic. (Spring/Summer 2019).
Kara Elder on the Rise and Fall of Fluid Beef
James Edward Malin on the Twisted Linguistics of the Jewish Delicatessen and Appetizing Store
Irina Groushevaia on the Very American Origins of Surf ‘n’ Turf