Magazine F is a food documentary magazine which focuses on one ingredient per issue. The magazine explores how each ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.
The magazine originates in Korea, where it is published roughly 6 times a year. But as part of its quest to examine the use of foods worldwide, it features information on many locations, traditions, cooks, and producers. Beans, the subject of this issue, are an ancient food staple for human culture worldwide and are as valued in modern day Lebanon as they were in ancient China, where blocks of fermented soybean paste were royal wedding gifts. A profile of a contemporary Chinese artisan who specializes in mao dou fu, or hairy tofu, leads into a guide to 15 other types of Chinese tofu. A visionary bean grower in Trinidad and Tobago shares his ideas about the increasing importance of beans in the world diet.
Paperback. Color photos throughout.