The Food History Magazine
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
