EATEN Magazine is all about food history. Have you ever wondered what Jesus used to eat? Heard about the ancient art of Tibetan butter carving?
This is a fascinating magazine offering much outside the mainstream: antique recipes, thoughtful gastronomic essays and stories about those names often overlooked or unknown who have investigated, grown, cooked and made known various foods over the centuries. It usefully takes its subject out of academic and technical areas of study to make food history more understandable and accessible for a wider audience to enjoy.
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