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. A cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.
In this issue essays on the life and times of a liquid diet guru, the scientific saga of a $30,000 cup of coffee, the artistic roots of the caipirinha’s global fame, the bootlegging origins of NASCAR, amongst many others.