Eaten is a beautifully designed print magazine focused on food history. Three times a year they release a new volume 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. Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat. Issue 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.