No. 2: Roots
Often thought of as a return to a historical path, a twisted tendril in the earth, this issue brings new light to how far those tendrils reach and intertwine in so many cultures. Covering the potato, orchids, root cellars, native cuisine, and a look into the paleo diet, asking why are we intruiged with eating like our ancestors?
EATEN is a young print magazine that features food history. Each volume takes on an abundance of historical recipes, essays, and an exploration of everything edible from how it was grown to cooked. Contributors bring a range of perspectives, from journalism, to history, and gastronomy in a full picture of food through the ages.
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