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Everything on food history.

EATEN No. 2: Roots showcases the intertwined origins of world cuisines, from the delicious legacy of Japanese cooking in Peru to the transnational saga of the humble potato. (Spring/Summer 2018)


  • Demet Güzey on the Topinambour
  • Sean Sherman on the Movement to Redefine Native American Cuisine
  • Christie Dietz on the Radish Kings of Schifferstadt
  • Eileen Guo on our Modern Obsession with Eating Like Our Ancestors

Editor: Emelyn Rude
Designer: Sabrina Majeed
Publisher: self-published
Pages: 144pp
Size: 7.5 x 9.5
Notes: perfect bound, full color
Release Date: April 2018