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. 6: Futures Past features the wild and wonderful stories of meals yet to come, from the laboratories attempting to grow hamburgers to the sacrificial lambs purported to tell the future and the space foods of Soviet Russia. (Autumn 2019).
Amrita Gupta on the Unharnessed Potential of Malted Milk
Stefanie Robey on the Rise of Atomic Peanuts and Gamma Grapefruits
Demet Güzey on the Promise of a Medieval Paradise at the End of a Greasy Pole