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eaten | issue 16 | spicy

£15.00

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.

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

Add To Cart

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.

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

details + materials

+ Issue 52 was published in the summer of 2024.

+ Offset-printed | Full colour on uncoated and coated paper.

+ perfect bound.

+ Printed in the united kingdom.

+ 192 pages.

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