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매거진 F (격월) : 4월 영문판 [2020년]
No.11 콩 (BEAN)
$19.44
SKU
9791160361056
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| Publication Date | 2020/04/01 |
| Pages/Weight/Size | 170*240*20mm |
| ISBN | 9791160361056 |
Description
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.
Contents
2 Intro
8 Letter from F
12 Awakening
Role and significance of beans in contemporary times
16 In Beirut
Beans as a unifying symbol of Lebanon 32 Berry Guide
26 Garden of Beans
The traditional way of cultivating indigenous Lebanese beans
34 Academic Manual
Bean facts across history, traditions, and figures
50 Fermentation
Traditional fermented foods and iconic brands in Korea and China
78 F Cut
The moment when beans transform during fermentation
86 Interview
86 Riad Abou Ltaif
A chef exploring the ingredients and culinary heritage of Lebanon
92 Tony Lu
A chef embodying the pure flavors of vegetables in sophisticated dishes
98 On the Table
Bean dishes full of creativity and technique
122 User Scene
Practitioners of healthy and balanced lifestyles talk about beans
86 Interview
124 Alpha Sennon
An agri-activist and founder of Whyfarm talks about food security and agricultural education
128 Plant-based Food
Leading brands in the plant-based food alternatives market
134 Market
The emerging blue ocean of processed bean-based food products
138 References
Books and visual materials recommended by bean experts, chefs, and foodies
140 Outro
146 Dictionary
147 Index
8 Letter from F
12 Awakening
Role and significance of beans in contemporary times
16 In Beirut
Beans as a unifying symbol of Lebanon 32 Berry Guide
26 Garden of Beans
The traditional way of cultivating indigenous Lebanese beans
34 Academic Manual
Bean facts across history, traditions, and figures
50 Fermentation
Traditional fermented foods and iconic brands in Korea and China
78 F Cut
The moment when beans transform during fermentation
86 Interview
86 Riad Abou Ltaif
A chef exploring the ingredients and culinary heritage of Lebanon
92 Tony Lu
A chef embodying the pure flavors of vegetables in sophisticated dishes
98 On the Table
Bean dishes full of creativity and technique
122 User Scene
Practitioners of healthy and balanced lifestyles talk about beans
86 Interview
124 Alpha Sennon
An agri-activist and founder of Whyfarm talks about food security and agricultural education
128 Plant-based Food
Leading brands in the plant-based food alternatives market
134 Market
The emerging blue ocean of processed bean-based food products
138 References
Books and visual materials recommended by bean experts, chefs, and foodies
140 Outro
146 Dictionary
147 Index