195 x 240 mm, 128 pages

Washington DC, US & London, UK

Triannual

First published 2017

Founder and editor-in-chief: Emelyn Rude

Design director: Britt Nichols

‘The Food History Magazine’

Take a trip down the annals of gastronomic history with Eaten. Discover old recipes and explore centuries of cooking, eating, and the people involved in a series of essays and interviews, paired with a healthy serving of vintage illustrations.

Issues 25 is cause for a celebration, so the theme this time is ‘Feasts.’ From the joys of the all-you-can-eat buffet to Stalin’s Georgian feasts, via Frida Khalo’s legendary Mexican independence feasts, discover how large meals have always been a way to mark significant dates and events.

On the Journal:
At Work With Emelyn Rude, ‘Eaten and my academic research do somewhat feed off each other in that ideas I’ll encounter while reading for one will inform the other but I try to keep the two as separate as I can. I love food history as a whole but I also like experiencing it in as many different ways as I can.’ 
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eatenmagazine.com