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Created and edited by food historian Emelyn Rude, this third issue of Eaten launches an exploration into how certain eating habits and recipes have emerged from the divine.
Eaten is a new sensational magazine about the history of food, created and edited by food historian Emelyn Rude. In this third edition themed the food of the gods, Eaten launches an exploration into how certain eating habits and recipes have emerged from the divine. Featuring stories about the revival of a nearly lost tradition of beer-brewing by the Benedictine monks of St. Wandrille Abbey, some directions on how to make an ancient Roman honey cake, the rite of butter carving in Tibet, and, a selection of poems by Rumi on the beauty of fasting in ramadan.
“There’s hidden sweetness in the stomach’s emptiness.
We are lutes no more, no less. If the soundbox
Is stuffed with anything, no music.” Rumi.