Eaten #22 2025 - Tech short stories How they came to be

How they came to be and how we live with them now

who doesn’t know how to pronounce Greta’s surname

biochemistry and human physiology

if this is the case

and includes a selection of works developed in the context of the Design Department of the Sandberg Institute in Amsterdam

Eaten #22 2025 - Tech short stories How they came to beEATEN 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. 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