Eaten Magazine Volume 22: Tech

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

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

EATEN is a new, beautifully designed print magazine focused on everything food history. Every quarter we publish a new volume filled with a cornucopia of old recipes, enlightening gastronomic essays, and the fascinating and forgotten tales of the people who have grown, cooked, and enjoyed all things edible over the centuries.

Our contributors and readers are a cohort of passionate journalists, historians, and gastronomers eager to celebrate the past and present of what we eat.