Eaten Magazine: Baked
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the food history magazine.
EATEN No. 21: Baked comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake.
Contributors include: Adrian J.S. Hale on the Natufians and the origins of agriculture, Sanchia Lovell on the gilded life of Anontin Carême, Sharmistha Chaudhuri on Christmas cakes in India, Olga Koutseridi on the meat pies of Crimea.