Eaten #22 - Tech

Eaten #22 - Tech

We're big fans of Eaten. It's a food history magazine, going further than the more usually found recipes and mouthwatering food photography to delve in to the past of food, forgotten tales and the stories of those who have grown, produced and eaten food through the centuries.

"This latest Eaten explores the advancements, 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 beautifully designed print magazine focused on everything food history. Three times a year 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.

The magazine is designed, edited, and published by Emelyn Rude