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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."
In this issue: ancient vegetarian cults, the great space salad race, select recipes from the 1904 cookbook 'Substitutes for Flesh Foods', absinthe in the 19th century, memories of food in the siege of Sarajevo and much more.
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Category: cooking cuisine culture Food food history history vegetarian