Out of Print
매거진 F (격월) : 4월 영문판 [2020년]
No.12 김치 (KIMCHI)
$19.44
SKU
9791160361063
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| Publication Date | 2020/04/01 |
| Pages/Weight/Size | 170*240*20mm |
| ISBN | 9791160361063 |
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 Exploring
Thoughts on kimchi from global chefs and kimchi experts
16 Overview
Kimchi’s meaning and role in Korean culture
20 Kimchi Chronicles
Symbolism of kimchi across history as told by six Korean food researchers
48 Extension
Kimchi-storing containers and techniques show the advancement of the kimchi industry
54 Academic Manual
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends
72 Four Seasons
A list of kimchi for four seasons
74 Component Table
Diversity of kimchi through regional comparisons
76 F Lab
Delicious kimchi
78 F Cut
Infinite variations of kimchi with different ingredients and forms
88 Interview
88 Jeong Kwan
The venerable Jeong Kwan’s food contains the essence of nature and value of life
96 Jonguk Lee
Korean chef Jongguk Lee focuses on taste rather than shape or form
102 On the Table
Old Korean restaurants famous for scrumptious kimchi
118 Independent Brands
Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments
128 Interview
128 Matthew Calderisi
Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential
132 Daily Menu
Everyday dishes prepared by people from diverse cultures
138 Into the Market
Novel kimchi products with great branding
142 References
Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts
150 Dictionary
151 Index
8 Letter from F
12 Exploring
Thoughts on kimchi from global chefs and kimchi experts
16 Overview
Kimchi’s meaning and role in Korean culture
20 Kimchi Chronicles
Symbolism of kimchi across history as told by six Korean food researchers
48 Extension
Kimchi-storing containers and techniques show the advancement of the kimchi industry
54 Academic Manual
Tidbits and trivia about kimchi, including historical facts, traditional dishes, and trends
72 Four Seasons
A list of kimchi for four seasons
74 Component Table
Diversity of kimchi through regional comparisons
76 F Lab
Delicious kimchi
78 F Cut
Infinite variations of kimchi with different ingredients and forms
88 Interview
88 Jeong Kwan
The venerable Jeong Kwan’s food contains the essence of nature and value of life
96 Jonguk Lee
Korean chef Jongguk Lee focuses on taste rather than shape or form
102 On the Table
Old Korean restaurants famous for scrumptious kimchi
118 Independent Brands
Global independent kimchi brands make creative kimchi varieties by combining local ingredients and Korean condiments
128 Interview
128 Matthew Calderisi
Founder of fermented food brand Ferment 9, Matthew Calderisi, talks about kimchi’s potential
132 Daily Menu
Everyday dishes prepared by people from diverse cultures
138 Into the Market
Novel kimchi products with great branding
142 References
Books and YouTube channels recommended by kimchi experts, chefs, and cooking enthusiasts
150 Dictionary
151 Index