Eaten #25: The Food History Magazine

$20 · Offered by Kitchen Arts & Letters

Eaten is a thrice-a-year publication dedicated to food history. Each issue features historic recipes, essays, and stories from historians, journalists, and gastronomers passionate about exploring the past through food and drink. Richly illustrated with archival images, artwork, and ephemera, it brings culinary history vividly to life. Feasts are the theme of this issue. Among the articles: Oona Robertson invites us to the original all-you-can-eat buffet, in 1941 Las Vegas Kristin Griffin reveals the trompe l'oeil mosaic floors of the ancient Roman elite and the messages they encoded Helena Mushili O'Neill introduces us to Maulana Karenga, founder of Kwanzaa Sakhi Thirani explains the origins of the langar, a free daily communal meal offered at Sikh temples Plus dinner party tips from Charles Ranhofer, the legendary chef of Delmonico's in NYC, and more. Paperback. Color photographs and illustrations throughout.

• Binding: Hardcover

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