Magazine F Issue 4 (Tomato) is available now on loremnotipsum.com and tells how this small fruit from South America plays a critical role in food culture around the globe through the eyes of the farmer, the grocer, and the chef. With over 25,000 known species, tomatoes have long been used in iconic cultural dishes. F looks into the various ways tomatoes are used: Ketchup, tomato sauce, and the unexpected ways tomatoes are used in science.
Originating from South America, tomatoes are one of the most produced vegetables in the world. Tomatoes are used in as many dishes in varied ways as there are varieties. With their unique savory flavor, tomatoes are an important part of distinctive food cultures across many regions, particularly in Spain and Italy. They also serve as the origin, essence, and symbol of Mediterranean cooking for their role in pizza, pasta, and gazpacho. They are also widely used in mass-produced processed foods like ketchup, and have the potential to lead food culture into the future.
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.
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 LAND OF MEDITERRANEAN
Farm Sapori Vesuviani protects an heirloom plant via a natural circulation farming technique and traditional storage methods
A GUIDE TO TOMATOES
Database of characteristics and flavors of various tomato varieties
PROCESSED TOMATOES
Gustarosso by Dani Coop: A processed tomato brand in Campania, Italy that boasts over a century of history
Wilkin & Sons Tiptree: A UK-based brand famous for its ketchups with flavors of fresh ingredients and increased shelf life
ACADEMIC MANUAL
A selection of facts about the tomato, which has become an indicator to track culinary trends thanks to its use around the world, anecdotes, and its role in science
F LAB
Research conducted in different countries that demonstrates the endless potential of the tomato
INTERVIEW
Ernesto Iaccarino: Owner-Chef Ernesto Iaccarino oversees a farm-to-table system in his restaurant Don Alfonso 1890
Gennaro Esposito: Gennaro Esposito, owner-chef of Torre del Saracino, presents seasonal and nature-inspired dishes
ON THE TABLE
Creative tomato-based dishes from around the world, ranging from sauces to entrées
F CUT
Observe the unadulterated shapes, colors, and cross sections of crushed or sliced tomatoes
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
INTERVIEW
Sophien Kamoun, fellow of the Royal Society and pioneer of gene editing technology for plants
USER SCENE
A peek into the daily lives of tomato lovers in their own ways
RETAIL
New trends reflected in organic grocery stores in major cities around the world
MARKET
Types and brands of tomato sauces and ketchups on market shelves
REFERENCES
Books and videos recommended by chefs and experts on food culture
Details: Magazine F – Issue 4 (Tomato)
148 pages, 24 x 16 cm, English edition
