Eaten №16

Eaten is a beautifully designed print magazine focused on food history. Three times a year they release 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. Issue 15: Salty is keeping 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.