The Food History Magazine

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

Editor: Emelyn Rude
Publisher: self-published
Pages: 120pp
Size: 7.5 x 9.5
Notes: perfect bound, full color
Release Date: Summer 2025