EATEN No. 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.
In this issue I had the pleasure to illustrate the article written byĀ YĆ©sica Balderrama on the magic of Maruchan in Mexico.
Other contributors include:
Nawal Nasrallah on the long lost flavors of Middle Eastern fish sauce
James Mielke on the life and times of the real Chef Boy-ar-dee
Sohel Sarkar on the unlikely rise of soy nuggets in India ...and more!
