The Food History Magazine

EATEN No. 16: Spicy celebrates the 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.

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
• ...and more!

Editor: Emelyn Rude
Publisher: self-published
Pages: 120pp
Size: 7.5 x 9.5
Notes: perfect bound, full color
Release Date: Spring 2023