Eaten No. 22 — Tech
Eaten No. 22 — Tech
2025 USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 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.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
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2023
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 16 features essays on the British origins of curry powder, the life and times of Lao Gan Ma chili oil, Dracula's paprika, and the myth of the cinnamon bird, amongst others.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2022
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 15 features essays on eating Green Sea Turtles, the fight over feta, Gandhi's famous salt march, and more.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2022
USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 14 features essays on the power of junk food diplomacy, the long lost flavors of fish sauce in Middle Eastern cuisine, the magic of maruchan in Mexico, the life and times of the real Chef Boy-ar-dee and more.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback
2024 USA/UK
Eaten is a magazine focused on everything food history published three times a year. Each volume contains historic recipes, enlightening gastronomic essays, and fascinating tales written by passionate journalists, historians, and gastronomes eager to celebrate the past and present of what we eat.
Issue 19 features all the juicy historical tales your carnivorous heart desires, from the saga of döner kebap in Berlin, a story of a meat-loving Indian king, and a biography of the world's oldest ham.
English, published 3 times a year
128 pages, 19.5 x 24 cm, softback