Eaten Magazine Volume 2: Roots
We will carry Eaten Volume 3 when it comes out (eta late-August).
"EATEN is a new, beautifully designed print magazine focused on everything food history. Every quarter 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."
Volume 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. Featuring essays including the oldest chinatown in the world, the movement to redefine Native American cuisine, the radish kings of Germany, and more.