Eaten
Eaten
The Food History Magazine
3x Annually
US
Eaten is a compact food publication that talks about the history and origins of food. Each issue has a theme, and articles are interesting and accessible, with grand illustrations. If you have ever wondered where baby carrots come from, or walked down a grocery aisle wondering about the multitude of hot sauces, this is for you. Enjoy!
Issue 22: Tech
Winter 2025
Features:
Indispensable: A Short History of Japanese Vending Machines
Where the Air is Rarefied: Pan Am’s Innovations in Sky-Dining
Soybeans and Anarchy: The leguminous futures of Li Shizeng
A Nonstick Nightmare: The history and aftermath of Teflon
Delivering Tradition: The timeless tech of Mumbai’s Dabbawalas
More!
Issue 20: Drunk
Summer 2024
Features:
Keep Young and Beautiful: Gayelord Hauser, TIger’s Milk and Celebrity Drinkable Diets
Something in the Air: A Short History of Carbonation
The Art of the Caipirinha
The Need for Speed: Bootlegging and the Origins of NASCAR
A $30,000 Cup of Coffee
Much More!
Issue 19: Meat
Winter 2024
Features:
Corned Beef: The warpath to freedom
Meat and the Friendly Arctic
Chicken Adobo: The dish that fed the farmworkers’ movement
Scenes from the Los Angeles Alligator Farm
More!
Issue 17: Vegetables
Summer 2023
Features:
God Bless Bakersfield, Birthplace of the Baby Carrot
On Molokhia
Taro: Big Brother of the Hawaiian People
Roaring for Vegetarianism: The Life and Times of Bernarr Macfadden
What we Talk About When we Talk About Microgreens
More!
