EATEN Magazine - No. 15: Salty

EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each 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.

EATEN No. 15: Salty

Keeps things savory for the autumn and includes stories on everything from the life and times of MSG to the fight over the real feta, to the relationship between salt and empire in India.

RELEASED: Autum 2022

SIZE: 0.5" x 7.5" x 10"

PAGES: 125

Paperback, color photographs, and illustrations throughout. 

CONTRIBUTORS INCLUDE

Jonathan Feakins on the global saga of sea turtle soup

Rashmi Narayan on the fiery rise of Tabasco sauce

Zeb Larson on the real history of Biltong

Sharon Hunt on centuries of life in the land of cod