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 curry touches on a complex subject. Curry can be a dish or ingredient, and its meaning has acquired many local inflections outside of India. The colonial and post-colonial relationship between Indian and Britain is certainly part of that, but curry is everywhere now, from Jamaica and Japan to Poland and the Philippines.
In addition, a short guide explains how the way in which a cook slices and cooks onions for a curry has an impact on the curry's final flavor, demonstrated by a four-way matrix that represents the relationship between sweetness, flavor, sweating, and mushiness.
Paperback. Color photographs throughout.
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