Eaten, No. 7: Carbs
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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:
From pornographic pastries to forbidden couscous and LSD-covered bread, EATEN No. 7: Carbs features tales of the grainy, starchy goodness that has sustained humanity over the centuries.
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