Word writing, page stroking, paper sniffing, ink smearing, idea loving print believers.
We're a small operation. It's just the four of us so we're with you from answering your query, to packing up your order and sending it out to you and everything in between. :)
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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."
EATEN No. 14: Processed includes all the calories, transfats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars.
Nawal Nasrallahon the long lost flavors of Middle Eastern fish sauce
James Mielke on the life and times of the real Chef Boy-ar-dee
Yesica Balderrama on the magic of Maruchan in Mexico
Sohel Sarkar on the unlikely rise of soy nuggets in India
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Category: cooking cuisine culture Food food history Free Range Mags history vegetarian