Tomato Industrial Museum, D.Nomikos

This guide to the Tomato Industrial Museum in Santorini opens with a puzzle: the island's tomatoes are never watered, yet grow sweeter and thicker than irrigated ones elsewhere. It explains how salty volcanic soil and Aegean humidity concentrate flavor instead of diluting it, then walks into the cannery George Nomikos built at Vlychada in 1945, powered entirely by seawater pumped from the bay behind it. Boilers ran through harvest season, fed by workers hauling in thousands of baskets a day on an island with no power lines of its own.