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:
Eaten No. 6, “Futures Past.” It features essays on the rise of atomic gardening, the lambs’ livers that can predict the future, the global allure of malted milk, the foods of the Soviet space program and more.
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