Eaten Magazine: Spicy
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the food history magazine.
EATEN No. 16: Spicy celebrates some of the most flavourful, 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.