No. 16: Spicy

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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 to the origins of New Mexico’s signature chiles and the bloody story of nutmeg. (Spring 2023)

Contributors include:

* 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

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$20.00

Vendor Background:

Eaten Magazine

EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish 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.

ONWARDS TO BETTER FOOD

Giving Back

Through our ONWARDS Initiative we donate a percentage of profits to non-profit organizations working to support our food systems.

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