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Eaten #4 – Sweet & Sour

17.00

EATEN is a new, beautifully designed print magazine focused on everything food history. Every volume is 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.

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EATEN No. 4: Sweet & Sour showcases the sour and the saccharine in culinary history, from the grandeur of Renaissance sugar sculptures to M.F.K. Fisher’s travels in Japan to the nautical adventures of one of America’s favorite cocktails. (Winter/Spring 2019).

CONTRIBUTORS

        Edward Everett on the Last Medar of Glastonbury Abbey
        Nawal Nasrallah on Eating Right in Medieval Baghdad
        Rachel Robey on the Rise and Fall of Seville’s Bitter Orange

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