Eaten: The Food History Magazine No. 16: Spicy (Spring 2023)
From the British origins of curry powder to everyone’s obsession with Dracula’s paprika and the life and times of Lao Gan Ma chili oil, EATEN No. 16: Spicy has all the heat and flavor you need to start off the new year.
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
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