Eaten, No. 14: Processed
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Eaten is a new, beautifully designed print magazine focused on everything food history. Three times a year 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.
In this issue:
The Process issue features essays on the power of junk food diplomacy, the long lost flavors of fish sauce in Middle Eastern cuisine, the magic of maruchan in Mexico, the life and times of the real Chef Boy-ar-dee and more!
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