Eaten No.3 Rare

An indulgent treat, Eaten is a tri-annual magazine reveals the forgotten ingredients of food history, delving into culinary traditions, lost recipes and the rituals behind them.  

What grabbed us about this issue…

This issue ‘Rare’ showcases the unique and unusual from kitchens’ past. From a look into the near disappearance of a striking American pepper to the safa of the priceless pearl pickles of Australia. We particularly enjoyed a story about the origins of Belgium’s best (and rarest) beef. 

Who’s Eaten for?

Eaten is 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. 

Type: Long-form, considered reading

Pages: 125

Instagram: @eatenmag