Eaten #22

EATEN is an independent print magazine focused on food history. The magazine was founded in 2017 and continues to publish three editions a year, each 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.

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

London, England; 190x240mm; 127 pages; Winter 2025