Eaten, No. 3: Rare

Eaten is a new, beautifully designed print magazine focused on everything food history. Three times a year 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.

In this issue:
EATEN No. 3: Rare showcases the unique and the unusual from kitchens’ past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium’s best (and rarest) beef. (Summer/Autumn 2018)