EATEN is a beautifully designed print magazine focused on everything food history. Published three times a year, every new volume 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.

CONTRIBUTORS include…
       
        Nawal Nasrallah on 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
        ...and more!