EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each 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, trans-fats, 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. RELEASED: Summer 2022 SIZE: 0.5" x 7.5" x 10" PAGES: 125 Paperback, color photographs, and illustrations throughout. 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
