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Eaten Magazine No. 21 - Baked
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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. (Autumn 2024)
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
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About Bernal Cutlery
We are a full-service cutlery shop offering sharpening services, Japanese and Western culinary knives, vintage knives, outdoor, pocket and craft knives, cooking tools and accessories. We also offer knife skills and sharpening classes, and more.
We are proud to serve kitchen professionals, knife enthusiasts and home cooks alike. Located in the Mission District of San Francisco, California.