Eaten Magazine Issue 21: Baked

Founded in 2017, EATEN is an independent magazine focused on food history. Each edition includes essays, old recipes, and artful illustrations.

EATEN No. 21 features the hottest stories from baking history, from 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.

Contributors include:

• Adrian J.S. Hale on the Natufians and the origins of agriculture
• Sanchia Lovell on the gilded life of Anontin Carême
• Sharmistha Chaudhuri on Christmas cakes in India
• Olga Koutseridi on the meat pies of Crimea