EATEN Nº 23: Sea mining A facsimile (with translation and

A facsimile (with translation and commentary) of a manuscript cookbook from the late Medieval age (c

the shape of an ice cube

Rou Jia Mo (China)

Rosie is a pro at coaxing sophisticated flavors from humble ingredients

concentrating all their charm in three centimeters in diameter

EATEN Nº 23: Sea mining A facsimile (with translation andEATEN 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. (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. Decenna