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.
Regardless of age, gender, nationality, or culture, everyone loves ice cream. These cold and creamy treats are often collectively referred to as ice cream, but they are broken down into gelatos, sorbets, or granitas by milk fat content or production method. Milk and other processed dairy products are flavored with toppings, sugar, and additives before being frozen. Thanks to the artisan ice cream market exploding on the American West Coast in the 2010s, ice cream manufacturers can now infuse their personalities into new products with unique flavors or organic ingredients. Recently, ice cream has become central in many branding and promotional strategies, once again claiming its sweet spot in cultures everywhere across the globe.
The 17th issue of F digs into multilayered stories about the frozen treat that grew out of its roots in the US ice cream industry. When refrigerators became widely adopted and the age of mass production exploded in the early 20th century, ice cream grew to be a symbolic dessert that appealed to all genders, age groups, and cultures. Among others, some US-based ice cream makers, which share the global ice cream market with gelato makers, are making significant contributions to pushing the envelope in the industry through creative flavor development and branding strategies.
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
REFRESHMENT
Posts that show how people feel about ice cream
MESSAGES FROM ICE CREAM
Ice cream brand slogans and flavors that give clues about the variegated ice cream cultures
SWEET DREAMS
Six ice cream makers talk about how ice cream has changed their lives
ACADEMIC MANUAL
Looking into history, tradition, and trends to discover interesting facts about this cold dessert
PLAYERS
Four US-based pint ice cream brands that are leading the premium ice cream market
F CUT
Impressive ice cream moments caught on camera
ON THE FARM
Straus Family Creamery, the first organic creamery in the US, presents a new future of sustainable livestock farming
INTERVIEW
Sam Mason: Cofounder of OddFellows, an ice cream company noted for its creative flavor combinations
Matteo Casone: A gelatiere of La Manufacture de Glace that creates ice cream as a gastronomic food
DINING RECIPE
Ice cream dishes offered by dessert shops and dining restaurants
ONE GOOD MEAL
The dining tables of three individuals highlight seeing the value in seasonal foods
INTERVIEW
Ben Denzer: An artist who creates visual art using ice cream and books
ICE CREAM SHOPS
Ice cream shops with extraordinary branding strategies and goods
TABLEWARE
Tableware that adds sweet eye candy to the ice cream experience
MARKET
Ice cream categories that reflect contemporary trends
REFERENCES
Cookbooks for ice cream makers
Details: Magazine F – Issue 17 (Ice Cream)
148 pages, 24 x 16 cm, English edition
