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Issue 4 of EATEN revolves around the theme of sweet and sour, tracing its history across different geographical locales, from Japan, to Renaissance Europe, to American cocktails.
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.