Eaten, No.22: Tech
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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:
Ever wondered what life was like before food critics—or indeed, anyone with a smartphone—told you where and what to eat? Perhaps you’ve sat on a long haul flight, crunching on a particularly stale sandwich, and pondered what in-flight food could have possibly been like a century ago? Eaten‘s ‘Tech’ edition is here to answer these burning questions. Also in this issue: treat (or punish) your family with ‘Recipes from the Suffrage Cook Book’.
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