No. 14: Processed

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EATEN No. 14: Processed includes all the calories, trans-fats, 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. (Summer 2022)

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

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Eaten Magazine

About the brand

Eaten Magazine

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.

ONWARDS TO BETTER FOOD

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Through our ONWARDS Initiative, a portion of Knife Shift profits supports nonprofit organizations working to strengthen food systems.

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