Magazine F – Issue 9 (Curry)

Magazine F Issue 9 (Curry) is available now on loremnotipsum.com. Featuring chefs from kitchens around the globe, the diversity of curry is celebrated in issue 9 of Magazine F. Created from a mixture of spices, the consistency and flavor of curry varies from country to country. Learn about its composition, its history and how it’s shown up in dishes around the world and over time.

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.

Curry is a combination of herbs, turmeric, pepper, and other spices that is enjoyed at a stew-like consistency with carbohydrates like rice and bread. Originating from India in the mid-18th century, curry quickly popularized and spread around the globe by South Asian immigrants who settled in London. Japan also played a critical role in boosting the food as a convenient home-cooked meal when the country invented curry powder. Curry has made an indelible imprint on street food, which is leading trends in mainstream culinary culture. The versatile food has been interpreted in countless ways by countless cultures to become a universal food eclipsing recipes, borders, and traditions.

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

OVERVIEW
Definition of curry

CURRY UNIVERSE / PART 1
Historic: Landmark, time-honored curry houses
Transition: The versatility of curry as seen in curry shops

ACADEMIC MANUAL
Fascinating historical facts, common knowledge, and figures about curry

INTERVIEW
Bee Satongun: Chef Bee Satongun offers a modern interpretation of Thai traditions and history
Atul Kochhar: Chef Atul Kochhar uses spices to fuse together British and Indian traditions

F CUT
Spices, the essence of the vast gastronomic world of curry

CURRY UNIVERSE / PART 2
Fine Dining: Curry, a sophisticated dish
New Wave: Curry across the cultures

F LAB
Exploration into how onions can transform curry

INTERVIEW
Shinichiro Ogawa, Yuka Torii, Yoshimichi Tanaka: CEOs of 36 Chambers of Spice, a game changer in the Japanese heatand-eat curry market
Jinsuke Mizuno: Curry expert and CEO of a spice subscription company

CURRYOGRAPHERS
Ardent enthusiasts document every curry they encounter

RETAIL
Special shops that seek to diversity with premium products

KOREAN CURRY
Development of the remarkable flavor and trademark color

MARKET
Packaged curry products from around the world

REFERENCES
Books recommended by curry aficionados and experts

Details: Magazine F – Issue 9 (Curry)

148 pages, 24 x 16 cm, English edition