India is changing. It is an impassioned, tumultuous wonderland that embraces visitors, reveres its past, disregards the status quo and offers all who journey there an brilliant, indelible, distinctive experience.
You may wander along sacred waterways, bathe in colour, appreciate the poetry of the everyday, celebrate a southern paradise, traverse the country by train, discover enduring, ancient cultures and cities at the cutting edge, grasp the complexity of tea and tradition, calm the mind, scale peaks, experiment with spices, encounter something wild, question your boundaries, live in the moment and seek out the unexpected. This is a place of craft, civility, history, culture, grace and grandeur. You will be overcome, consumed, saturated, lost in matchless moments, and left craving 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
Indo Dutch Casserole
Dry Cooked Spicy Beef
Seasoned Chicken in Coconut Milk
The Most Progressive Village in Northern Thailand
Pumpkin Soup ("Lightning Soup")
Eggs Fried with Ginger
Ground Pork Belly Stir-Fried with Flowering Onion Stalks
Jjajangmyeon: The Chinese Noodles Through Korean Eyes
In the Kitchen with Abraham Conlon
Macanese Rice Vermicelli Stir-Fry
Recipes From the Dill Test Kitchen
Hong Kong-Style Macaroni Soup with Ham
Hong Kong-Style Egg Tarts // Sweet Tart Pastry
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 Dried Shrimp Relish
Dried Tiger Lily Buds in Coconut Cream
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 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
Our debut issue focuses on some of the best noodle dishes from across Asia with stories and recipes brought to you by some of the most trusted and authoritative voices in food journalism.
Recipe: Penang Laksa
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)
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
The Fire section of our third issue focuses on dishes cooked over fire and/or smoked. The Ice section of the same issue focuses on icy dishes both savory and sweet. This is a double-theme issue that brings to you stories and recipes from across Asia by some of the most trusted and authoritative voices in food journalism.
Potato-Filled Grilled Flatbreads
Jalan Alor Grilled Chicken Wings
Grilled Sticky Rice with Coconut-Dried Shrimp Filling
Grilled Fish Paste in Banana-Leaf Cones
Grilled Caul Fat-Wrapped Pork Dumplings
Coconut Love Letters
Where There's Smoke
Coconut Vegetable Stew with Smoked Fish
Maranao Smoked-Fish Croquettes
Fresh from the Tonur: An Appreciation for Uyghur Wood-Fired Nan
Uyghur Bazaar-Style Nan
Uyghur-Style Mutton Kebabs
In the Kitchen With: Thuhang Tran
Grilled Pork with Broken Rice
Korean BBQ, Bill Kim Style
Korean BBQ Skirt Steak
Korean BBQ Sauce
Nuoc Cham Sauce
Lemongrass Chili Sauce
Filipino Barbecued Chicken
Grilled Chicken with Long Scallion
Flower-Shaped Shortbread Cookies
Khao Chae: The Mon New Year Celebratory Meal
Ong Bunjoon and Leela Punyaratabandhu
Glazed Preserved Radishes
Shrimp Paste Dumplings
Stuffed Banana Peppers
An Ice Cream Sundae Party, Southeast Asian Style
Egg Noodles in Ice Syrup
Ube Ice Cream
Noodles with Iced Soy Milk Broth
The Cleaver Quarterly
How one foodie's visit to her local farmer's market stirred awake memories of a family legacy from colonial Shanghai. Why medieval Turks ate their macaroni with chopsticks. Imaginary recipes for mythical creatures. A simple takeout test to find the best egg rolls in town. How a humble pepper-taro stew from wartime China earned the name "Scorched Earth War Of Resistance." Ezra Pound's go-to Chinese spot in 1930s London. A 250-year-old ginseng teacake recipe fit for an emperor. The trouble with translating Chinese dish names into English. The next best thing to a dragon sandwich (hint: go to Hebei and ask for the donkey burger).
Kian Lam Kho, Dianne Jacob, Paul French
Hot Chicks with Big Brains