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. 

Contributors include

• • Demet Güzey on the Topinambour
  • Sean Sherman on the Movement to Redefine Native American Cuisine
  • Christie Dietz on the Radish Kings of Schifferstadt
  • Eileen Guo on our Modern Obsession with Eating Like Our Ancestors

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!

Contributors include

• • Nathan Myhrvold on the Neapolitan origins of the pizza party
  • Livia Djelani on celebrating with tumpeng in Indonesia
  • Natalie Love Cruz on the bartender that brought us the cocktail party
  • Carlynn Crosby on dining with Salvador Dali

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.

Contributors include

• • Eric Millman on the fascist roots of Italian coffee culture
  • Wee Ling Soh on slurping a morning bowl of Teochew Fishball Noodle Soup
  • J’Nae Phillips on waking up to fish and fruit in Jamaica
  • Andrew Yang on the saga of Earl Grey

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

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.

Contributors include

• • Jonathan Feakins on the global saga of turtle soup
  • Rashmi Narayan on the fiery rise of Tabasco sauce
  • Zeb Larson on the real history of Biltong
  • Sharon Hunt on centuries of life in the land of cod

EATEN No. 16: Spicy

Celebrates the 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.

Contributors include

• • Alana Al-Hatlani on the relationship between the devil and spice
  • Sejal Sukhadwala on the British origins of curry powder
  • Sam Bilton on the evolution of gingerbread
  • Zoe Suen on the prolific rise of Lao Gan Ma chili oil 

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.

Contributors include

• • Eric Millman on the legacy of the carciofo alla giudia in Italy
  • Mark Corbyn on the lasting influence of ‘Bahay Kubo’ in the Philippines
  • Malia Marshall Ogawa on the enduring importance of taro in Hawai’i
  • Ariel Knoebel on how Jell-O became an all-American salad

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.

Contributors include

• • Dillon Fernando on the legacy of Betty Cocker
  • Anna Ansari on long and winding saga of sharbat
  • Carlynn Crosby on Fidel Castro's obsession with ice cream
  • Cynthia Chou on rebellions and mooncakes

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.

Contributors include

• • Cynthia Chou on the bootlegging origins of NASCAR
  • Arabella Paulovich on the legends of the English ale wife
  • Carla Pires Vieira Da Rocha on the art of the caipirinha 
  • Dante Pilkington on the pomological histories kept by the trees

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.