Eaten Magazine | No. 23: The Sea
$34.00 CAD
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.
- 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
EATEN is an independent print magazine focused on food history. The magazine publishes 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.