Eaten, No.23: The Sea

Eaten is a new, 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.
Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.

In this issue:

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