Pay in 4 interest-free payments of $5.00 Learn more
Ships within 48 hours · Estimated delivery Sep 10 - Sep 15
Bacteria and the chemical process of fermentation by making your own pickled vegetables
Tantalizing food photographs intersperse with beautiful shots of Taiwan’s coasts
Russian soldier's soup
the shape of an ice cube
EATEN Nº 23: Sea mining Bacteria and the chemical processEATEN No. 23: The Sea takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavors of sea aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (Summer 2025) Contributors include: Livia Djelani on the sea faring origins of Peranakan cuisine Jessica Furseth on the immigrant roots of English fish and chips Ian P. Decenna
US$ 2499.50
US$ 77.00
US$ 50.00
