The Food History MagazineEATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of ancient Irish bog butter to the birth of the “avocado” and the battle between lard and oil. (Summer 2020). CONTRIBUTORS includeDanielle Laprise on War and Wagyu in the Japanese DietCynthia Chou on the Rise and Fall of Fat Men’s ClubsRachel Kwok on Thailand’s Legendary Dessert Queen...and more!Editor: Emelyn Rude Publisher: self-publishedPages: 120ppSize: 7.5 x 9.5Notes: perfect bound, full colorRelease Date: Summer 2020