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. This issue on rice, for instance, explores the centrality of rice to the national cuisines of Indonesia and Japan, checks in on restaurants serving remarkable rice dishes in London, Osaka, Bali, and Istanbul, and provides a photo essay on unprocessed examples of 16 different rice varieties native to Korea.
The surprising—to us, at least—phenomenon of no-cook instant rice is explored, as are rice specialty shops around the world.
Paperback. Color photographs throughout.