Eaten / 22

EATEN No. 22: Tech explores the tastier side of technology. In it are stories of advancements, both big and small, that have changed how we all eat, from the role of vending machines in Japan to the global impact of Teflon and the evolution of food technology in a divided Berlin. (Winter 2025)

 

Contributors include:

 

Lari Burgos on soybeans and anarchy in turn-of-the-century France

Christabel Lobo on the timeless tech of Mumbai's Dabbawalas

Imran Rahman-Jones on the enduring culinary influence of alchemy

Jamie Valentino on food criticism and taste

 

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Eaten is a thrice-yearly publication celebrating food history. Each volume contains historic recipes, essays, and engaging stories contributed by historians, journalists, and gastronomers eager to share the history of all things food and drink. They are also handsomely illustrated with photographs, paintings, and drawings.