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 chicken, for instance, looks at everything from a small-scale, open-pasture chicken ranch in Louisiana to the way in which chicken functions as a common denominator meat in India, at least among the people there who are not vegetarian. A history of chicken domestication is followed by a worldwide survey of iconic chicken dishes, from yakitori in Japan to chicken mole in Mexico
Professional chefs like Mark Hix and Antoine Westermann (owner of a restaurant called Le Coq Rico) weigh in on what they love about chicken, and there are, of course, photographs of elaborately feathered chickens in all their glory.
Paperback. Color photos throughout.
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