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EATEN is a beautifully designed print magazine focused on everything food history.
Published three times a year, each issue is filled with "a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries."
No. 17 Summer 2023
From the unusual origins of the baby carrot to the enduring legacy of taro in Hawai’i and the mostly naked life of America’s first celebrity body builder,EATENNo. 17: Vegetables has all the vitamins and minerals your brain needs to get you through the summer.
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Want to see what Eaten's all about? Have a flick through the Salty issue here.