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 and the story of Chinese food in the Spanish colonial Philippines. 

EATEN No. 12: Party

Party features a collection of exciting and celebratory stories of the debauchery of olde, from the origins of champagne to fish served artistically in a shoe to history’s fabulous feline fetes and more!

EATEN No. 13: Breakfast

Breakfast is full of a veritable buffet of stories to help you start your day, from the evolution of a perfect hangover cure to the invention of the All-American breakfast to the udder-chaos of a milk promotional campaign gone wrong.

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.

EATEN No. 15: Salty

Keeping things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta to the relationship between salt and empire in India.

EATEN No. 16: Spicy

Celebrates some of the most flavorful, fiery, and fascinating moments of culinary history, from everyone’s obsession with Dracula’s paprika to the origins of New Mexico’s signature chiles and the bloody story of nutmeg.

EATEN No. 17: Vegetables

Is a veritable buffet of nourishing stories of the edible past, from the unlikely origins of the baby carrot to the outrageous life and times of the founder of America’s first vegetarian restaurant chain and the enduring legacy of molokia in Egypt and beyond.

EATEN No. 18: Desserts

Features a decadent feast of fascinating stories from culinary history, from the life and times of Brownie Mary to the saga of a candy made by a Georgian princess and the legacy of cheese and the Portuguese in Bengal.

EATEN No. 20: Drunk

Features a thirst-quenching array of tales from beverage history, from the life and times of a liquid diet guru to the saga of a $30,000 cup of coffee and the effervescent history of sparkling water.

EATEN No. 21: Baked

Comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake.

EATEN No. 22: Tech 

Explores the tastier side of technology. In it are stories of advancements, both big and small, that have changed how we all eat, from the role of vending machines in Japan to the global impact of Teflon and the evolution of food technology in a divided Berlin.

About the brand

Eaten Magazine is a beautifully designed print magazine focused on everything food history. Three times a year they 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. The magazine is designed, edited, and published by Emelyn Rude.

Photos and copy by Eaten Magazine.