The Food History Magazine

EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of ancient Irish bog butter to the birth of the “avocado” and the battle between lard and oil.  (Summer 2020).

CONTRIBUTORS include

• Danielle Laprise on War and Wagyu in the Japanese Diet
• Cynthia Chou on the Rise and Fall of Fat Men’s Clubs
• Rachel Kwok on Thailand’s Legendary Dessert Queen
• ...and more!

Editor: Emelyn Rude
Publisher: self-published
Pages: 120pp
Size: 7.5 x 9.5
Notes: perfect bound, full color
Release Date: Summer 2020