We're big fans of Eaten. It's a food history magazine, going further than the more usually found recipes and mouthwatering food photography to delve in to the past of food, forgotten tales and the stories of those who have grown, produced and eaten food through the centuries.
"EATEN No. 14: Processed includes all the calories, transfats, and knowledge you need to get in the groove, from tales of junk food diplomacy to the saga of sourdough in Jewish China and the enduring turmoil of the Oleo Wars. CONTRIBUTORS include…
Nawal Nasrallah on the long lost flavors of Middle Eastern fish sauce
James Mielke on the life and times of the real Chef Boy-ar-dee
Yesica Balderrama on the magic of Maruchan in Mexico
Sohel Sarkar on the unlikely rise of soy nuggets in India ...and more!"