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.
What, you may ask, took Koreans so long to tackle kimchi? We only know that we are glad they have. The volume includes tributes to kimchi from chefs scattered across the globe, from Tokyo and Bangkok to Paris, London, and Amsterdam. The director of the Korea Royal Cuisine Culture Foundation discusses varieties that were favored at court that have passed out of contemporary fashion. There is also a guide to various kimchi storage vessels, from ancient pottery to a modern kimchi refrigerators, guides to kimchi retail outposts in many countries, profiles of many other cooks and artisans who take kimchi production very serious.
Paperback. Color photographs throughout.
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