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Eaten

Eaten No.2 Roots

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)

CONTRIBUTORS
       
        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!

Eaten No. 13 Breakfast was sent out on the Good Life stream of our Free Range Mag subscriptions. Find out more about Free Range Mags here.

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