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This anthology offers an entertaining and poignant look at how food shapes our lives and how food writing shapes our culture
And if you’re a seasoned devourer of Indian dishes
and accessible guide
in a book that celebrates his life in food
EATEN Nº 19: Meat Low-Carb This anthology offers an entertainingEATEN No. 19: Meat features all the juicy historical tales your carnivorous heart desires, from the saga of dner kebap in Berlin, a story of a meat loving Indian king, and a biography of the world's oldest ham. (Winter 2024) Contributors include: Victoria Flexner on the history of making meaty monsters in the medieval European kitchen Freda Muyambo on corned beef and colonialism in Ghana Arabella Paulovich on chicken adobo and the farmworkers'
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