Magazines

Aotearoa, New Zealand, is a land of myth, created, according to Maori lore, when the Polynesian Demi-God Maui cast a fishhook crafted from an ancestor's jawbone off the canoe in which he had stowed himself away.

With this, he hauled from the ocean's depths a giant fish, which became the North Island, its mountains and rivers carved out by his brothers impatient to devour the catch. The South Island is their canoe, with secluded Rakiura, found at what feels like the end of the earth, formed from its anchor stone.

Today, with its sleeping volcanoes, mighty fjords, seemingly endless coastline and ability to make visitors feel deliciously small, New Zealand remains shrouded in a special kind of magic.

Fool #7 – the political issue. 

184 editorial ad-free pages. Hardcover. Thread-bound. Limited edition of 3,000 copies. Two different covers, same content. Bo or Aaron? Your choice. Or why not both?

WELCOME TO THE FOOD CIRCUS – PR, PUBLICITY AND COOKING by Lisa Abend BO & DYLAN: YOUNG, ANGRY & MAKING A CHANGE by Perm Paitayawat A BRUTAL BREAK UP, THEN HOPE by Aaron Turner FEAR OF FOOD by Joanna Blythman OSWALDO OLIVA – MEXPAT BREAKS UNWRITTEN RULES by Nicholas Gill THE AMERICAN PERSPECTIVE by Andrew Friedman SOBERING THOUGHTS – FIGHTING GLUTTONY by Marie-Claude Lortie WHY ALL THIS FUSS ABOUT WOMEN? ASK THE WOMEN by Lesley Chesterman WILL GOLDFARB – MORE THAN A DESSERT CHEF by Lotta Jörgensen SAVE THE OCEANS – STEAL THEM by Seth Macinko FOOD FACTS, SEEDS, CASU MARZU, POLISH MILK BARS, VENEZUELA and much more…

Our fourth issue, Crossroads, focuses on some unique and fascinating culinary traditions in Asia that have been born out the meeting of two or more cultures—from Indo Dutch cuisine to Macanese cuisine to Nonya (Peranakan) cuisine to the Hainanese-Western-Thai cuisine of Bangkok and more.

Indo Dutch Cuisine: The Fusion Cuisine You've Never Heard Of
Pat Tanumihardja
Indo Dutch Casserole
Stewed Meatballs
Dry Cooked Spicy Beef
Seasoned Chicken in Coconut Milk

The Most Progressive Village in Northern Thailand
Austin Bush
Pumpkin Soup ("Lightning Soup")
Eggs Fried with Ginger
Ground Pork Belly Stir-Fried with Flowering Onion Stalks

Jjajangmyeon: The Chinese Noodles Through Korean Eyes
Dennis Lee
Jjajangmyeon

In the Kitchen with Abraham Conlon
Shayne Chammavanijakul
Macanese Rice Vermicelli Stir-Fry
Ginger Achar

Recipes From the Dill Test Kitchen
Minchi
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry
Spamsilog

The Cook Shops of Bangkok
Meng Lee's Spicy Beef Salad
Beef Tongue Stew, Cook Shop-Style
Stir-Fried Sirloin in Oyster Sauce Gravy
Chicken Wings in Tomato-Rice Wine Sauce
Chicken Curry with Cucumber Relish

Nonya Cuisine
Nonya Dried Shrimp Relish
Dried Tiger Lily Buds in Coconut Cream
Sambair Belachan

EATEN No. 3: Rare showcases the unique and the unusual from kitchens' past, from the near disappearance of a striking American pepper to the saga of the priceless pearl pickles of Australia and the origins of Belgium's best (and rarest) beef. (Summer/Autumn 2018)

CONTRIBUTORS

Laurel Randolph _on the Fine Wines of Los Angeles
Declan Henesey_on Eating the Exotic in Victorian England
Maite Gomez-RejÌÎ_on Mexico's First Female Cookbook Author
Victoria Flexner_on Grains of Paradise in the Medieval World
...and more!

Our second issue focuses on relishes and sauces from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism. 

Recipe: Shrimp Paste Relish with Fried Mackerel and Cha-om Cakes

Time for take off! The pioneers, fixers and makers who want to get the world moving.

Awash with castles and cork, sunshine and salt, Portugal is a wonder, a grande dame and muse, a place to seek solace and beauty. Here, there are island oases, pilgrimage trails, artisans and waves - azulejos and pastéis de nata - and one should feast on all that they can; climb mountains, sip Port, meander through markets, swim, savour and walk into wilderness. Layered in history, there is a sublime sense of melancholy - an awareness of the things that have passed, matched by awe of all that remains. Warmth, colour, tradition and light. In Portugal you have time, space and reason to feel.