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. 2: Roots showcases the intertwined origins of world cuisines, from the delicious legacy of Japanese cooking in Peru to the transnational saga of the humble potato. (Spring/Summer 2018)
Demet Güzey on the Topinambour Sean Sherman on the Movement to Redefine Native American Cuisine Christie Dietzon the Radish Kings of Schifferstadt Eileen Guo on our Modern Obsession with Eating Like Our Ancestors ...and more!