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 salt, for instance, includes a quick tour of fabled salt-harvesting and mining locations as varied as Trapani in Sicily, Danakil in Ethiopia, Uyuni in Bolivia, and Læso in Denmark. A feature on the production of Spanish jamon, includes interviews with chefs such as Joan Roca and Carme Ruscalleda.
Serious home cook from several countries weigh in on their particular favorite salts; specialty merchants are profiled; an various short features address everything from comparing the physical qualities of various salts to addressing the use of salt as a literary metaphor.
Handsome and interesting.
Paperback. Color photos throughout.