Eaten Magazine | No. 15: Salty
$34.00 CAD
EATEN No. 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.
- 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
EATEN is an independent print magazine focused on food history. The magazine publishes 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.