EATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea-aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more
Contributors include:
* Livia Djelani on the sea-faring origins of Peranakan cuisine
* Jessica Furseth on the immigrant roots of English fish and chips
* Ian P. Decenna Segarra on the enduring legacy of salt and the sea in Guanajuato
* Emiko Davies on white truffles and ancient seas in Tuscany
About Eaten:
EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each 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.
EATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea-aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more
Contributors include:
* Livia Djelani on the sea-faring origins of Peranakan cuisine
* Jessica Furseth on the immigrant roots of English fish and chips
* Ian P. Decenna Segarra on the enduring legacy of salt and the sea in Guanajuato
* Emiko Davies on white truffles and ancient seas in Tuscany
About Eaten:
EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each 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.
