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).
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