Eaten Magazine Volume 14: Processed
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 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
EATEN is a new, beautifully designed print magazine focused on everything food history. Every quarter we publish a new volume 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.
Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.