with Emelyn Rude
Founder of EATEN
" Like any good magazine, I am focusing heavily on making something with engaging writing and beautiful design. What makes it stand out even more is its subject matter. There really are no other publications out there that focus on food history quite like this."
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What does EATEN stand for?
EATEN is the past participle of the verb "eat". I thought it would fit perfectly as the title for a magazine focused on food history because of this old school feel and its relation to food.
What inspired you (or your team) to start the magazine and what is the mission or philosophy of EATEN?
I have been writing about food history for a while now (and I even wrote a book on the history of eating chicken called Tastes Like Chicken) and found myself constantly confronted by the fact that the articles that I liked to read and write almost never seemed to fit well into any modern food publications. Pieces on the history of foods were either one-offs in more mainstream magazines or they were relegated to very academic journals on the subject. I wanted to create a publication to fill this niche, one that both took food history seriously and also made it accessible, and so I created EATEN.
What are some of the key features of EATEN, how does it stand out among all the magazines?
Like any good magazine, I am focusing heavily on making something with engaging writing and beautiful design. What makes it stand out even more is its subject matter. There really are no other publications out there that focus on food history quite like this.
Why did you choose food history as the main theme of EATEN?
As I mentioned before, it is a subject matter that I am incredibly fascinated by and felt that there was a gap in the way food history was being presented and consumed by popular audiences.
Given that the magazine industry is very competitive nowadays, what are some of the greatest challenges you have faced and how did you overcome them?
We are still very much in the early stages and I am sure all of these challenges and more lie ahead. I am incredibly excited and grateful that we met out Kickstarter goal, which was a very nerve-wracking and difficult endeavor in and of itself!
What's the greatest achievement of EATEN?
We haven't launched yet, so this is still to be determined.
Among all of the past EATEN publications, which article is your favorite and why?
Same as the above, we haven't launched yet, so I'm not sure yet. As of right now, I am really excited about a piece we have coming about Tibetan butter carving by Elaine Khosrova and I really love Adrian Miller's short article on fried chicken entitled "In Praise of the Gospel Bird." Both are pieces written by incredible writers taking on fascinating subject matter.
What is EATEN's plan for 2017?