Eaten Magazine - No. 22: Tech
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.
RELEASED: Winter 2025
SIZE: 0.5" x 7.5" x 10"
PAGES: 125
Paperback, color photographs, and illustrations throughout.
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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