Eaten Magazine | No. 16: Spicy
$34.00 CAD
EATEN No. 16: Spicy celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika and the prolific rise of Lao Gan Ma chili oil to the origins of New Mexico’s signature chiles and the bloody story of nutmeg.
- Alana Al-Hatlani on the relationship between the devil and spice
- Sejal Sukhadwala on the British origins of curry powder
- Sam Bilton on the evolution of gingerbread
- Zoe Suen on the prolific rise of Lao Gan Ma chili oil
EATEN is an independent print magazine focused on food history. The magazine publishes three editions a year, each 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.