Magazine F Issue 20 (Tools) is out now. Cooking tools are an essential part of a kitchen that controls and handles elements such as fire, water and time, as well as ingredients. As interest in food and cooking increases, cooking tools have also been developed to match the diversity of food culture, forming a topographical map.
Magazine F Issue 19 (Whiskey) is here. Whiskey made from malt, water, and yeast from barley germinated is an alcoholic beverage derived from distilled spirits manufactured by monks around the 4th and 5th centuries for medical purposes.
Magazine F Issue 18 (Coffee) is available now on loremnotipsum.com. Great coffee experiences are being redefined by the movement to produce and consume coffee in a sustainable way as well as fair trade, which secures proper price points for coffee products.
Magazine F Issue 17 (Ice Cream) is available now on loremnotipsum.com. Ice Cream is canvas for food artists to combine sometimes unlikely flavors and textures in a cold confection designed to delight. This 17th issue of “F” explores how cold flavored cream manifests in different tastes around the world.
Magazine F Issue 16 (Namul) is available now on loremnotipsum.com. Namul is as much a method of preparation, and even a concept, as an ingredient. Typically made of a variety of greens and vegetables, Namul varies by season, occasion and availability.
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Magazine F Issue 15 (Egg) is here. Eggs, a food ingredient strongly associated with chickens, are also laid by poultry like ducks and turkeys. Without a doubt, eggs are a staple across the globe. Now the conversation has turned to animal welfare, sparking a remarkable rise in free-range, organic eggs and egg alternatives as a substitute for animal protein.
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Magazine F Issue 14 (Beer) is available now on loremnotipsum.com. Brewed from barley, hops, and water, Beer is considered the most popular alcoholic beverage in human history.
Magazine F Issue 13 (Clam) is available now on loremnotipsum.com. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with the wide flavor nuances similar to the terroir on wines.
Magazine F Issue 12 (Kimchi) is available now on loremnotipsum.com. Kimchi is a millennia-old, preserved food of Korea.
Magazine F Issue 11 (Bean) is available now on loremnotipsum.com. Beans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Efficient to cultivate, these protein-rich crops have been farmed throughout history and used in ways that contributed greatly to human food culture.
Magazine F Issue 10 (Berry) is available now on loremnotipsum.com and looks into the history, tradition and of this small brightly colored superfood. Interviews and articles explore the creation and impact of the New Nordic Food manifesto and the influence of restaurants such as NOMA.
Magazine F Issue 9 explores Curry, which “straddles the line between an ingredient and a finished dish”. Magazine F celebrates the diversity of curry, by featuring chefs, spice merchants and “curryographers” (curry enthusiasts who document every spicy encounter) from around the world. Join our journey as we spotlight the layers and versatility of curry, and sit down to talk to people who serve curry dishes in global urban food hubs like London, Bangkok, Tokyo, and Seoul.
Magazine F Issue 8 (Honey) is available now. In this issue, Magazine F takes a close look at the relationships between honeybees and humans, honey and flowers, as well as the delicate harmonies that can be achieved through these relationships.
Magazine F Issue 7 (Vinegar) is here and looks into the origin and production of vinegar. A complex and often intense liquid, vinegar is uncovered as an ingredient with endless possibilities. Massimo Bottura shares his thoughts on vinegars and enthusiasts experiment with home brewing.
Magazine F Issue 6 (Chocolate) has arrived. Featuring interviews with chocolatiers and chocolate collectors highlight the various relationships we have with chocolate.
Magazine F Issue 5 (Rice) is available now on loremnotipsum.com and tells the story of one of the world’s most widely used foods.
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Magazine F Issue 4 (Tomato) looks into the various ways the 25,000 known species of tomatoes are used: Ketchup, tomato sauce, and the unexpected ways tomatoes are used in science.
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Magazine F Issue 3 (Chicken) is available now on loremnotipsum.com and explores how almost every culture has a traditional way to prepare and eat chicken.
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Magazine F Issue 2 (Cheese) is available now on loremnotipsum.com. This issue takes the reader into the wonderful and often mysterious world of cheese.
Magazine F Issue 1 (Salt) is available now on loremnotipsum.com. Salt is an essential ingredient, a compound of sodium and chlorine, has had a wide impact on society, culture, economy, and of course, people’s lifestyle.