Magazine F Issue 3 (Chicken) is available now on loremnotipsum.com. Chicken has been a popular food ingredient, as it is both affordable and highly nutritious, and is relatively easy to produce. Every year, approximately 90 million tons of chicken, or about 40 billion in number, are consumed around the world. This number exceeds the consumption of other main food livestock like cattle, pigs, and sheep. Chicken can be found in the iconic dishes of many cities and regions, as it is an edible symbol of universality and equality.
Which came first the chicken or the egg? Chicken may not give us the answer the age-old riddle, but it does look into both the contemporary culture of the ingredient and its historical path to becoming a global symbol of “soul food”. Every year, approximately 90 million tons of chicken, or about 40 billion chickens, is consumed around the world. This number exceeds the consumption of other main food livestock like cattle, pigs, and sheep. Free from religious taboos of certain geographical or cultural contexts, it also stands as a food item of peace that encompasses races, religions, and cultures. Chicken can be found in the iconic dishes of many cities and regions, as it is an edible symbol of universality and equality. From Coq au vin, kababs and pollo asado to Korean fried chicken, Magazine F: CHICKEN explores how almost every culture has a traditional way to prepare and eat chicken.
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
THE FUTURE FARM
Iverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist
ON THE STREET
Highly trendy chicken dishes at food festivals
SOUL FOOD
New Orleans, USA: From a food of the slaves to a soul food—the evolution of fried chicken in New Orleans
Kingston, Jamaica: Jerk chicken, a food of freedom connected to the healing of the historical wounds in Jamaica
Delhi, India: The only permitted meat in India, a heterogeneous society where a multitude of religions and cultures intersect
BEHIND THE SCENES
On location stories with Wookjung Lee, Korean television documentary director known best for his Food Odyssey series
ACADEMIC MANUAL
Interesting facts on chicken, an ingredient that has had a profound impact on culinary culture and many other domains ranging from religion and science to industrial sectors
INTERVIEW
Mark Hix: Mark Hix, owner-chef of Tramshed that is renowned for simple, yet bold and artistic cuisine
Antoine Westermann: Antoine Westermann, owner-chef of Le Coq Lico who remains humble when handling food
ON THE TABLE
Restaurants across the globe that add modern twists on traditional recipes to create distinctive flavors
F CUT
A glimpse at the symbiotic relationship between humans and chickens
INNOVATOR
Woowa Brothers CEO Bongjin Kim, developer of the association between fried chicken and delivery service that shifted the paradigm of the food delivery platform
CHIMMELIER
A contest for fried chicken enthusiasts and evidence of the food’s popularity in Korea
A KOREAN FEAST
History of Korean fried chicken that ranges from the dissemination of broilers and chimaek’s status as a national pastime to the re-exportation of chicken recipes
REFERENCES
Books and videos recommended by chefs and experts on food culture
Details: Magazine F – Issue 3 (Chicken)
148 pages, 24 x 16 cm, English edition
