EATEN | Roots

EATEN is a beautifully designed print magazine focused on everything food history.

Eaten No. 2: EATEN's magazine "Roots" dives into the deep history and cultural significance of root vegetables and plant-based traditions in global cuisines. This issue explores stories like the history of carrots, the influence of root vegetables in Japanese cooking, and the role of ancestral foods in shaping culinary identities. Featuring contributions from experts and storytellers, it highlights the foundational role of roots in food history and culture.