{"title":"Eaten","description":"","products":[{"product_id":"eaten-no-11-the-tropics","title":"Eaten No.11 The Tropics","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEATEN No. 11: The Tropics features a vibrant array of enlightening gastronomic stories from around the world, including the spiritual tonic of West Africa,\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e the trials and tribulations of a coconut-worshipping nudist cult, the anti-slavery 'free-produce movement' of 1791 and the pineapple growing houses of 18th century British aristocrats to name but a few.\u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":39963200618685,"sku":"Eaten No.11 The Tropics F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/EatenfoodhistorymagazineIssue11onthePics_Inkmagshelf.jpg?v=1623068433"},{"product_id":"eaten-no-12-party","title":"Eaten No.12 Party","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eEATEN No. 12 celebrates the party in all its many forms. From the Australian Women's Weekly Birthday Cake book which has been a cult favourite in Australasia since the 1970s to tales of Salvador Dali's surrealist dinner parties with bottle fed baby lions and fish served in stilettos. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eThere's an early history of pizza, Cairo in the roaring 20s and the truth and legend of the making of champagne. All this and much more in issue 12!\u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":40876844777661,"sku":"Eaten No.12 Party F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-12-party-cover.jpg?v=1634120568"},{"product_id":"eaten-no-13-breakfast","title":"Eaten No.13 Breakfast","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEATEN No. 13: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBreakfast is full of a veritable buffet of stories to help you start your day, from the evolution of a perfect hangover cure to the invention of the All-American breakfast to the udder-chaos of a milk promotional campaign gone wrong. \u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":42496938311896,"sku":"Eaten No.13 Breakfast F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-13-Breakfast-cover.jpg?v=1644516363"},{"product_id":"eaten-no-14-processed","title":"Eaten No.14 Processed","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 14: Processed includes all the calories, transfats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars.\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Nawal Nasrallah \u003c\/strong\u003eon the long lost flavors of Middle Eastern fish sauce\u003cbr\u003e     \u003cstrong\u003e   James Mielke\u003c\/strong\u003e on the life and times of the real Chef Boy-ar-dee\u003cbr\u003e        \u003cstrong\u003eYesica Balderrama\u003c\/strong\u003e on the magic of Maruchan in Mexico\u003cbr\u003e        \u003cstrong\u003eSohel Sarkar\u003c\/strong\u003e on the unlikely rise of soy nuggets in India\u003cbr\u003e        ...and more!\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43429889212632,"sku":"Eaten No.14 Processed F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-14-Processed-cover.jpg?v=1666272309"},{"product_id":"eaten-no-15-salty","title":"Eaten No.15 Salty","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 15: Salty is keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India.\u003c\/p\u003e\n\u003cp id=\"yui_3_17_2_1_1666272232110_604\" class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Jonathan Feakins \u003c\/strong\u003eon the global saga of turtle soup\u003cbr\u003e     \u003cstrong\u003e   Rashmi Narayan\u003c\/strong\u003e on the fiery rise of Tabasco sauce\u003cbr\u003e        \u003cstrong\u003eZeb Larson\u003c\/strong\u003e on the real history of Biltong\u003cbr\u003e        \u003cstrong\u003eSharon Hunt\u003c\/strong\u003e on centuries of life in the land of cod\u003cbr\u003e        ...and more!\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43429899960536,"sku":"Eaten No.15 Salty F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-15-Salty-issue-cover.jpg?v=1666272596"},{"product_id":"eaten-no-3-rare","title":"Eaten No.3 Rare","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 3: Rare showcases the unique and the unusual from kitchens' past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer\/Autumn 2018)\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS\u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Laurel Randolph\u003c\/strong\u003e on the Fine Wines of Los Angeles\u003cbr\u003e        \u003cstrong\u003eDeclan Henesey\u003c\/strong\u003e on Eating the Exotic in Victorian England\u003cbr\u003e        \u003cstrong\u003eMaite Gomez-Rejón\u003c\/strong\u003e on Mexico's First Female Cookbook Author\u003cbr\u003e      \u003cstrong\u003e  Victoria Flexner\u003c\/strong\u003e on Grains of Paradise in the Medieval World\u003cbr\u003e        ...and more!\u003cem\u003eThis price includes shipping worldwide! \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446166061272,"sku":"Eaten No.3 Rare F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-No-3-Rare-Cover.jpg?v=1666696557"},{"product_id":"eaten-no-5-surf-and-turf","title":"Eaten No.5 Surf \u0026 Turf","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 5: Surf \u0026amp; Turf showcases the fruits of the seas and soils of years past, from the fight over muskrat eating in Michigan to the saga of a surfer’s cocktail and the foods of survival in the Antarctic. (Spring\/Summer 2019).\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include\u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003eKara Elder\u003c\/strong\u003e on the Rise and Fall of Fluid Beef\u003cbr\u003e\u003cstrong\u003eJames Edward Malin\u003c\/strong\u003e on the Twisted Linguistics of the Jewish Delicatessen and Appetizing Store\u003cbr\u003e\u003cstrong\u003eIrina Groushevaia\u003c\/strong\u003e on the Very American Origins of Surf ‘n’ Turf\u003cbr\u003e        ...and more!\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446179070168,"sku":"Eaten No.5 Surf \u0026 Turf F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-5-Surf-and-Turf-cover.jpg?v=1666696802"},{"product_id":"eaten-no-9-fire-ice","title":"Eaten No.9 Fire \u0026 Ice","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eEATEN No. 9: Fire and Ice features the hottest historical essays on the coolest moments of our culinary past, covering everything from the ice queens of the Caribbean to the piquant path of the piri-piri pepper and more. (Autumn 2020)\u003c\/p\u003e\n\u003cp class=\"\"\u003eCONTRIBUTORS include… \u003cbr\u003e       \u003cbr\u003e\u003cstrong\u003e        Darra Goldstein\u003c\/strong\u003e on the salt of the White Sea\u003cbr\u003e        \u003cstrong\u003eNanna Rögnvaldardóttir\u003c\/strong\u003e on fueling the Icelandic kitchen\u003cbr\u003e        \u003cstrong\u003eStephanie Ganz\u003c\/strong\u003e on the origins of flaming cheese\u003cbr\u003e        \u003cstrong\u003eMaria Steinberg\u003c\/strong\u003e on dirty ice cream in the Philippines\u003cbr\u003e        ...and more!\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/eaten-no-13-breakfast\"\u003e\u003cstrong\u003eEaten No. 13 Breakfast\u003c\/strong\u003e\u003c\/a\u003e was sent out on the Good Life stream of our Free Range Mag subscriptions. \u003cstrong\u003e\u003ca href=\"https:\/\/subscribe.freerangemags.com\/\" title=\"Free Range Mags\"\u003eFind out more about Free Range Mags here.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43446213804248,"sku":"Eaten No.9 Fire \u0026 Ice F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-9-Fire-and-Ice-cover.jpg?v=1666697035"},{"product_id":"the-eaten-bundle","title":"The Eaten Bundle","description":"\u003cp\u003eEaten is a delightful magazine devoted to the history of food. Each issue is themed and features fascinating stories of culinary history, old recipes and gastronomic essays all brought to life with archive images, art and illustration. \u003c\/p\u003e\n\u003cp\u003eBuy TWO copies of Eaten and get TWO pounds off.\u003c\/p\u003e\n\u003cp\u003eChoose the GIFT WRAP option and we'll send them to your giftee, all wrapped up in a brown paper package and tied up with string.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eNeed a gift message? Write  \u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ea message in the order notes and we'll include a handwritten notecard.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePLEASE NOTE: (We'll send you a lucky dip issue unless specified in the order notes).\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThat's one less gift to think about...\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"GIFT WRAP!","offer_id":43446632382680,"sku":"Eaten Bundle","price":28.0,"currency_code":"GBP","in_stock":true},{"title":"NO GIFT WRAP!","offer_id":43446632415448,"sku":null,"price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-Bundle.jpg?v=1666705260"},{"product_id":"eaten-no-16-spicy","title":"Eaten No.16 Spicy","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo. 16 SPICY Spring 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003eFrom the British origins of curry powder to everyone’s obsession with Dracula’s paprika and the life and times of Lao Gan Ma chili oil, \u003c\/span\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e  \u003c\/span\u003e\u003cstrong\u003eNo. 16: Spicy\u003c\/strong\u003e\u003cspan\u003e has all the heat and flavor you need to start off the new year.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca title=\"Eaten Magazine Bundle\" href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eHave a flick through an issue of Salty \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43690946494680,"sku":"Eaten No.16: Spicy F4","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/products\/Eaten-Magazine-16-Spicy-cover.jpg?v=1677240848"},{"product_id":"eaten-no-17-vegetables","title":"Eaten No.17 Vegetables","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo. 17 Summer 2023\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFrom the unusual origins of the baby carrot to the enduring legacy of taro in Hawai’i and the mostly naked life of America’s first celebrity body builder, \u003c\/span\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eNo. 17: Vegetables\u003c\/strong\u003e\u003cspan\u003e has all the vitamins and minerals your brain needs to get you through the summer. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\" title=\"Eaten Magazine Bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWant to see what Eaten's all about? Have a flick through the Salty issue \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":43851138891992,"sku":"Eaten No.17 Vegetables F3","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/Eaten-Mag-16-Vegetables-cover.jpg?v=1686923496"},{"product_id":"eaten-no-18-desserts","title":"Eaten No.18 Desserts","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo. 18 Autumn 23 \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cspan\u003eAs a reward for eating all your vegetables in the last issue, treat yourself to some DESSERT in No. 18. You'll find the history of the (non-existent)\u003c\/span\u003e\u003cspan\u003e Betty Crocker and the fascinating story of 57 year old activist and baker, Mary Jane Rathbun, who risked jail to bake marijuana brownies for AIDS patients in 80s San Francisco. Plus, how sugar has transformed our politics, the importance of ice-cream in Castro's Cuba, the disputed origins of the pavlova and much more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca title=\"Eaten Magazine Bundle\" href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWant to see what Eaten's all about? Have a flick through the Salty issue \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":44040206024920,"sku":"Eaten No. 18 Dessert F3","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-mag-18-desserts-cover.jpg?v=1698071322"},{"product_id":"eaten-no-19-meat","title":"Eaten No.19 Meat","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo. 19 Meat \u003cbr\u003eWinter 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis issue explores the complex, complicated and sometimes bizarre history of meat eating. Inside you'll find the theatrical meat monsters served up in medieval times, corned beef and colonialism in Ghana, the story of the world's oldest ham, and Percy Bussey Shelley on why you shouldn't eat any meat at all. \u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca title=\"Eaten Magazine Bundle\" href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWant to see what Eaten's all about? Have a flick through the Salty issue \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":44401523589336,"sku":"Eaten No.19 F3","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/Eaten-Mag-19-cover.jpg?v=1707843767"},{"product_id":"eaten-no-20-drunk","title":"Eaten No.20 Drunk","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong data-mce-fragment=\"1\"\u003eEATEN\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNo.20 Drunk \u003cbr\u003eSummer 2024\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eCelebrate Eaten's milestone 20th issue with drinks to keep you young and beautiful, a short history of sparkling water, Oxford University nightcaps from the archives and the colourful history behind the Caipirinha, Brazil's national cocktail.\u003c\/p\u003e\n\u003cp class=\"\"\u003eGet more \u003cstrong\u003eEATEN \u003c\/strong\u003e- check out our \u003cstrong\u003e\u003ca href=\"https:\/\/picsandink.com\/products\/the-eaten-bundle\" title=\"Eaten Magazine Bundle\"\u003eEATEN BUNDLE\u003c\/a\u003e \u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003eoffer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eWant to see what Eaten's all about? Have a flick through the Salty issue \u003ca href=\"https:\/\/www.instagram.com\/s\/aGlnaGxpZ2h0OjE3OTQ2MzkwMjk5MTU4NDg5?story_media_id=2953247474092942212\u0026amp;igshid=ZWQyN2ExYTkwZQ==\"\u003ehere\u003c\/a\u003e.\u003c\/strong\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":45121922400472,"sku":"Eaten No.20 F3","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/Eaten_20_Cover.jpg?v=1718279609"},{"product_id":"eaten-no-22","title":"Eaten No.22","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":56669613588864,"sku":"Eaten No.22 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-22-cover.jpg?v=1760104017"},{"product_id":"eaten-no-23","title":"Eaten No.23","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":56669719298432,"sku":"Eaten No.23 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-23-cover.jpg?v=1760104814"},{"product_id":"eaten-no-24","title":"Eaten No.24","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEATEN\u003c\/strong\u003e\u003cspan\u003e is a beautifully designed print magazine focused on everything food history.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePublished three times a year, each issue is 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.\"\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eFrom the Publisher: \u003c\/strong\u003eThe Snacks issue is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free. \u003c\/span\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":56669773169024,"sku":"Eaten No.24 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-24-cover.jpg?v=1760106017"},{"product_id":"eaten-no-25","title":"Eaten No.25","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003eAn indulgent treat, \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW182206791 BCX0\"\u003eEaten\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003eis a tri-annual \u003c\/span\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW182206791 BCX0\"\u003emagazine\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e reveals the forgotten ingredients of food history, delving into culinary traditions\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e, lost \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003erecipes\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e and the rituals behind them. \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP Selected SCXW182206791 BCX0\" data-ccp-props='{\"134233117\":false,\"134233118\":false,\"335559738\":240,\"335559739\":240}'\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat grabbed us about this issue…\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis issue 'Feasts' wallows through the good and the bad of historical extravagance. We kept coming back to a shocking feature on Stalin’s ‘reign of dinner party terror’. Or, if you’re after something a little brighter, you might enjoy the colourful generosity of Frida Kahlo’s celebrations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWho’s \u003cem\u003eEaten  \u003c\/em\u003efor?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eEaten \u003c\/em\u003e\u003cspan\u003eis one for when you want to take a quiet moment to learn something new - and possibly bizarre! This would suit you if you enjoy a longer read, as each themed issue acts as a deep dive into a specific culinary topic. You can tell that the research extends beyond the article itself, as each piece is paired with carefully selected artwork from the historical archives. Think of it as a fun way to look at familiar topics from a different, quirky angle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eType: Long-form, considered reading\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePages: 125 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eInstagram: \u003ca title=\"Eaten Instagram\" href=\"https:\/\/www.instagram.com\/eatenmag\/\"\u003e@eatenmag\u003c\/a\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":57408148865408,"sku":"Eaten No.25 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-25-cover.jpg?v=1771261932"},{"product_id":"eaten-no-26","title":"Eaten No.26","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003eAn indulgent treat, \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW182206791 BCX0\"\u003eEaten\u003c\/span\u003e\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-contrast=\"none\" lang=\"EN-US\" class=\"TextRun SCXW182206791 BCX0\"\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003eis a tri-annual \u003c\/span\u003e\u003cspan class=\"NormalTextRun ContextualSpellingAndGrammarErrorV2Themed SCXW182206791 BCX0\"\u003emagazine\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e reveals the forgotten ingredients of food history, delving into culinary traditions\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e, lost \u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003erecipes\u003c\/span\u003e\u003cspan class=\"NormalTextRun SCXW182206791 BCX0\"\u003e and the rituals behind them. \u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"EOP Selected SCXW182206791 BCX0\" data-ccp-props='{\"134233117\":false,\"134233118\":false,\"335559738\":240,\"335559739\":240}'\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWhat grabbed us about this issue…\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis issue, 'Picnics', looks at the history behind the summer tradition of eating outside. We kept coming back to an essay exploring how the iconic gingham pattern became a picnic staple. If you're into art, there's also a piece on the scandal of picnics in modernist painting that's worth a look.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eWho’s \u003cem\u003eEaten  \u003c\/em\u003efor?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cem\u003eEaten \u003c\/em\u003e\u003cspan\u003eis one for when you want to take a quiet moment to learn something new - and possibly bizarre! This would suit you if you enjoy a longer read, as each themed issue acts as a deep dive into a specific culinary topic. You can tell that the research extends beyond the article itself, as each piece is paired with carefully selected artwork from the historical archives. Think of it as a fun way to look at familiar topics from a different, quirky angle. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eType: Long-form, essay-led \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePages: 125 \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eInstagram: \u003ca title=\"Eaten Instagram\" href=\"https:\/\/www.instagram.com\/eatenmag\/\"\u003e@eatenmag\u003c\/a\u003e\u003c\/p\u003e","brand":"Eaten","offers":[{"title":"Default Title","offer_id":58228646871424,"sku":"Eaten No.26 F2","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0273\/5118\/7538\/files\/eaten-26-cover.png?v=1780934830"}],"url":"https:\/\/picsandink.com\/collections\/eaten\/food.oembed","provider":"Pics and Ink","version":"1.0","type":"link"}