Magazine F – Issue 16 (Namul)

CHF 32.00 (incl. VAT)

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.

Out of stock

Want to be notified when this product is back in stock?

1 customer has joined the waitlist.

Out of stock

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.

Namul represents an aspect of Korean food culture in which environmental characteristics, such as seasons and regional landscapes— in other words, the energy of nature—are consumed as a whole. Namul contains both universal and specific characteristics as a food ingredient as a variety of greens grown in mountains or fields are cooked in diverse ways. The spectrum of regional namul cultures is so wide and varied that it cannot be explained away neatly as a common tradition or vegetarianism. MAGAZINE F: NAMUL attempts to look into namul across various languages by meeting fine dining chefs who explore seasonal ingredients, food researchers who explore the history behind these dishes, and people who explore changing seasons through their meals.

Namul refers to wild edible plants foraged from fields and mountains or to seasoned herbal dishes. Although these edible plants are also found in neighboring countries like Japan and China, no place has cooked with namul for as long as Korea. An excellent side dish to steamed rice, these greens are an exciting addition to stews and even desserts. The montane Korean terrain naturally gave way to a culture of feasting on namul, with spring namul becoming an iconic Korean vegetable-based food staple that stands second only to kimchi. Today, local varieties like go-sa-ri bracken from Jeju-do Island, cham-du-reup fatsia shoots and nun-gae-seung-ma goatsbeard from Gangwon-do Province, and bang-pung namul coastal hog fennel from the coastal areas of Uljin, Gyeongsangbuk-do Province, are growing in popularity as a way to explore regional cuisines and bring foraged ingredients to the table.

Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time. Magazine B’s sister publication, Magazine F enriches your experience with everyday ingredients. Each issue explores how an ingredient is grown, prepared, and shared in different cultures around the world, through in-depth interviews, inspiring stories, and beautiful photos.

Content

NAMUL TOUR
Three namul production regions with widely different landscapes, foods, and culture

ENCYCLOPEDIA OF NAMUL
Basic information on how to trim and store all the popular and rare varieties

CALENDAR
A calendar of harvest seasons for a range of namul

ACADEMIC MANUAL
History of these greens that are deeply rooted in Korean food culture, along with ways to manage the tastes and flavors of namul

F CUT
Humble beauty residing in each and every leaf of namul

INTERVIEW
Joseph Lidgerwood: Chef of Evett, introduces free-minded and experimental dishes using Korean food ingredients
Taehwan Ryu: Owner-chef of Ryunique and Pigeel, puts his knowledge of local food ingredients acquired through travel to the test in new dishes

ON THE TABLE
Fine-dining restaurants reinterpret the value of namul with creative recipes

ONE GOOD MEAL
The dining tables of three individuals highlight seeing the value in seasonal foods

INTERVIEW
Haseulram Song: Owner of Mamaleemarket, treats each Korean side dish as a main dish or tapa

RETAIL
Diversified namul markets from a startup to a traditional market

MOVEMENT
Small organizations leading new trends in food culture

MARKET
A list of namul products by category

REFERENCES
Books and videos recommended by the experts featured in F

Details: Magazine F – Issue 16 (Namul)

148 pages, 24 x 16 cm, English edition

Published by Magazine F
Manufactured in South Korea
Available in English
Reading situation Beach · Coffee Shop · Home
Article No. bfmagazinef0016
Weight 460 g
Dimensions 24 × 16 × 2 cm

You may also like

  • · · ·

    Hole & Corner – Issue 22 (the Family Issue)

    Hole & Corner Magazine Issue 22 (the Family Issue) is here. We’ve been thinking a lot about family recently. Exploring family ties, community bonds, heritage, skills passed from generation to generation, family trees, tree families.
    CHF 24.00 CHF 30.00 (incl. VAT) (incl. VAT)
    Last item in stock
  • Magazine F – Issue 13 (Clam)

    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.
    CHF 32.00 (incl. VAT)
    Last item in stock
  • ·

    Ernest Journal – Issue 11

    Ernest Journal Issue 11 is here. Healing waters in the Westfjords; Java’s volcanic rituals and industry; in conversation with Stanley Donwood; nature and artifice on St Kilda; a new era of bio-design; the allure of pylons; Hvaldmir the Russian spy whale; seeking the wild west in the wild east.
    CHF 18.40 CHF 23.00 (incl. VAT) (incl. VAT)
    2 items in stock
  • ·

    Club Oenologique – Issue 9

    Club Oenologique Issue 9 is here. Club Oenologique’s autumn issue is out now – with a bold new look and format. The issue itself revolves around the Americas – both north and south. And while the wines of California are arguably the two continents’ most exalted vinous export (and are well represented here through spotlights on the likes of Peter Michael and Eisele Vineyard), it’s Chile and Argentina that are the headline acts.
    CHF 20.00 CHF 25.00 (incl. VAT) (incl. VAT)
    2 items in stock
  • Magazine F – Issue 9 (Curry)

    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.
    CHF 32.00 (incl. VAT)
    Last item in stock
  • · · ·

    ELECTRA Magazine Issue 13 (Food)

    ELECTRA Magazine Issue 13 (Food) is available now on loremnotipsum.com. The dossier in issue 13 of ELECTRA is dedicated to Food, at a time when food has become a worldwide trend, culture and cult.
    CHF 24.00 (incl. VAT)
    Last item in stock
  • · ·

    La Rampa Issue 4 (Portugal)

    La Rampa Issue 4 (Portugal) is a large format annual limited edition publication, bilingual (English, Portuguese), available on loremnotipsum.com. La Rampa is re-launching with an odyssey through Black Portugal. La Rampa Portugal is a counter atlas reflecting the histories and narratives of the country’s African and Afro-descendant communities through modern social movements that are creating alternative models of knowing through their own archives and images.
    CHF 27.20 CHF 34.00 (incl. VAT) (incl. VAT)
    2 items in stock
  • Sale –16%
    Athleta Magazine Issue 6 – loremnotipsum.comAthleta Magazine Issue 6 – loremnotipsum.com
    ·

    Athleta Magazine Issue 6

    Athleta Magazine Issue 6 is available now on loremnotipsum.com. The cover by Tobias Volkmann introduces us to the all-girls world of the Panthers Cheerleading Club, in a small Bavarian town. As well as, to the Islamic world of AMAR, a women’s rugby team in Marrakech.

    CHF 21.00 (incl. VAT)
    In stock
  • Sale –19%

    Magazine F – Issue 3 (Chicken)

    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.
    CHF 26.00 (incl. VAT)
    Last item in stock
  • Table Magazine Volume 4

    Table Magazine Volume 4 is here. With a subject such as family we couldn’t feature only one main ingredient in Volume 04. Ginger and Turmeric are part of the Zingiberaceae family, both known for their healing properties we can’t think of a more apt time to feature both of these gnarly roots. It’s a packed issue, one that is close to all of our hearts. We hope that this brings you a bit of joy wherever you may be.
    CHF 18.40 CHF 23.00 (incl. VAT) (incl. VAT)
    2 items in stock
  • Table Magazine Volume 3

    Table Magazine Volume 3 is here. Salt is the star of this issue and shows up in almost every story and recipe; and we even asked Jennifer Cunningham, a self-proclaimed lover of salt, to share her devotion to the tangy spice in a form of a love letter.
    CHF 17.60 CHF 22.00 (incl. VAT) (incl. VAT)
    In stock
  • ·

    Luncheon Magazine – Issue 5

    Luncheon Magazine Issue 5 (Spring/Summer) is available now at LOREM (not Ipsum). Luncheon is a style and culture magazine that invites old and new friends of all generations and cultural experiences to share their views, life and work over lunch.
    CHF 39.00 (incl. VAT)
    2 items in stock
  • ·

    Luncheon Magazine – Issue 4

    Luncheon Magazine Issue 4 (Autumn/Winter) is available now at LOREM (not Ipsum). Luncheon is a style and culture magazine that invites old and new friends of all generations and cultural experiences to share their views, life and work over lunch.
    CHF 39.00 (incl. VAT)
    In stock

Get exciting news and discounts in your inbox

Subscribe to our newsletter and get a 15% discount for your first order.