DIGITAL EDITION: No. 2 - Roots

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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 and the story of Chinese food in the Spanish colonial Philippines. (Spring/Summer 2018)

Contributors include:

• 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