Eaten #23 - The Sea

Eaten #23 - The Sea

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 legacy of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025)

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. Decena Segarra on the enduring legacy of salt and the sea in Guanajuato
Emiko Davies on white truffles and ancient seas in Tuscany

EATEN is a beautifully designed print magazine focused on everything food history. Three times a year we publish 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.

The magazine is designed, edited, and published by Emelyn Rude