Eaten #22: The Food History Magazine

Eaten is a thrice-a-year publication dedicated to food history. Each issue features historic recipes, essays, and engaging stories from historians, journalists, and gastronomers passionate about exploring the past through food and drink. Richly illustrated with photographs, paintings, and drawings, it brings culinary history to life.

The Winter 2025 issue explores the theme of technology—without the tech-bro jargon. Highlights include:

• Indispensable: A Short History of Japanese Vending Machines – Khiara Ortiz
• The Evolution and Democratization of Food Criticism – Jamie Valentino
• Soybeans and Anarchy: The Leguminous Futures of Li Shizeng – Lari Burgos
• Crowdsourced Cookery – Alana M. Miller on the history of community cookbooks

Filled with period recipes and archival excerpts, this issue offers a richly layered look at the intersection of food and innovation.

Paperback. Color photographs and illustrations throughout.