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.
EATEN No. 17: Vegetables is a veritable buffet of nourishing stories of the edible past, from the unlikely origins of the baby carrot to the outrageous life and times of the founder of America’s first vegetarian restaurant chain and the enduring legacy of molokia in Egypt and beyond.
Eric Millman on the legacy of the carciofo alla giudia in Italy
Mark Corbyn on the lasting influence of ‘Bahay Kubo’ in the Philippines
Malia Marshall Ogawa on the enduring importance of taro in Hawai’i
Ariel Knoebel on how Jell-O became an all-American salad