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Founder and Editor-in-Chief, Eaten: the food history magazine

Emelyn Rude

Verified

Founder and Editor-in-Chief, Eaten: the food history magazine

Beats

Primary beats

EntertainmentSportsDiningPoliticsHealthArtsFood

Secondary beats

TourismeHistoryShowsIllinoisA 50 Mile Radius I Also Enjoy Writing Freelance Articles About Indie BandsStartupsArt AuctionsCableFine DiningEntertainmentWomen In MusicEthnicityForensic ScienceCrowdfunding CampaignsLifestyleHumanitiesRaceComicsEnvironmental Issues

Biography

Final Covers

festivals, fashionInterior decor, family life with twins home renovation, DIY travel, RV & van life craft, recipes

Doesn’t Cover

Politics, Crime and War

Seniority Positions

Chief

Medium Formats

-

Content

Total articles 47

  • Available on paid plans

    The Coronavirus Baking Boom Has Made It Hard to Find Flour. Here’s How Americans Coped With ‘Wheatless Wednesdays’ in WWI

    By Emelyn Rude

    May. 13, 2020

  • Available on paid plans

    Cookbooks and Menus as Ecological Sources: An Example of the Eastern Oyster

    By Emelyn Rude

    Jan. 03, 2025

  • Available on paid plans

    Cookbooks and Menus as Ecological Sources: An Example of the Eastern Oyster

    By Emelyn Rude

    Jan. 03, 2025

As seen in

Time,Vice,First We Feast,Money,Eaten: The Food History Magazine,Kirkus Reviews,Yahoo,Refinery29,The Boston Globe

Company Info

Eaten: the food history magazine

Paris, Ile-de-France, France

+33 1 45 49 50 50

Founded: