《F杂志》是MagazineB杂志社和Baemin公司共同打造的一本美食纪实杂志，每期都介绍一种对人们的餐桌产生了重大影响的特殊食材。Baemin公司已经成为韩国当代饮食文化中一个至关重要的推动者和震动者，而《B杂志》则通过多层次的故事发表对各品牌不偏不倚的看法。此次合作汇集了《F杂志》的这两个专业领域，希望它能成为记录我们这个时代的重要食材和饮食文化的一本杂志。本书整理****~NO.6的内容（Salt,Cheese, Chicken, Tomato andRice），出版了**本合集，揭示了食物背后的故事，买一本相当于买6本单期杂志，更合算。

About the Publication

Magazine F is afood documentary magazine co-

created by Magazine B and Baemin, which introduces one particular ingredient that hashad a significant impact on people’s table. Baemin has become a critical moverand 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 ofessential ingredients and food culture of our time.

About the Publishers

Baemin

Baemin is a food-

tech company, founded in June 2010, by ownerBongjin Kim. With over 3 billion downloads, it is considered Korea’s number onedelivery app that leads the food delivery industry under the mission of “GoodFood Wherever You Want”. It now plans to expand its multi food-

tech company increating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe.

Magazine B

Magazine B is anad-free monthly publication that dedicates each issue to one well-

balancedbrand unearthed from around the globe. The magazine introduces the brand’shidden stories, as well as its sensibility and culture, and is an easy but alsoserious read for anyone with an interest in brands.

■About the Issue

Magazine F is a food documentary magazinejointly launched by Baemin and Magzine B.Baemin has become a ciritical mover and shaker in Korean contemporary foodculture, and B provides a balanceview on brand through multi-

layerd stories. This collaboration brings togetherthese two expertise in F, which ishoped to become a record of essential ingredients and food culture of our time.F: Salt, Cheese, Chicken, Tomato, andRice is a hardcover book compiling the stories of five differentingredients told by Magazine F in itsfirst five issues since its launch in March 2018. The book is a panoramicpresentation of the interaction between nature and people that F has witnessedthroughout its journey. F: Salt, Cheese,Chicken, Tomato, and Rice begins with the conversations that Baemin CEOBongjin Kim and publisher of B,Suyong Joh, have had since the first publication.

■Contents

18-109   Salt

At Leaso, Salt Road: Jamon, Ttsukemono,Sprinkle Sakura-

Salt Sea Urchin, Bocaditos De Cornflakes, Charcuterie Board,Milk Money, LBone Steak, Maori Murota, Manabu Sasaki, Eunsue Kang, LudovicoLombardi, Poul Christensen, Joan Roca, Carme Ruscalleda, Ben Jacobsen

11-217 Cheese

The Artisan Story : Montgomery’s,Ferme de la Borie Haute, Graindorge, Fromageire du Domaine de Saint LoupCamembert de Normandie AOP, ABC Allevatori Bufalini Casertani, New Wave ofCheese, Retail, Jessica Sennett, Camile Fourmont, Maria Newstrom, Sophie Kim, JamesMontgomery, Sebastien Bras, David Breeden, Soyoung Kim, Benton Brown &Susan Boyle

218-303 Chicken

The Future Farm, Soul Food, NewOrleans USA, Kingston Jamaica, Delhi India, Yakitori, Chicken Rice, PolloAsado, Black Silky Fowl Soup, Leah Chase, Mark Hix, Antoine Westermann, BongjinKim

320-409 Tomato

The Land of Mediterranean, ProcessedTomatoes: Gustarosso by Dani Coop, Wilkin & Sons Tiptree, Tomato Salad,Ragu Paccheri, Tomato Sukiyaki, Adiyaman, Anna Cozzoliono, Riahn Ahn, TolgaCokdeger, Hyounyoung Seo, Pasquale Imperato, Ernesto laccariono, GennaroEspoito, Franco Fubini, Sophien Kamoun

410-479 Rice

Into the Origin, Rice Road: FromIndonesia, To Japan, Kedgeree, Rijsttafel, Rice and Side Dishes, Rice Pudding,Chiharu Komuro, Casper Alrik Sorensen, Henry Alexie Bloem, Tobio Fukumoto,Atsuo Otsuka, Gregoire De Tilly

■ContentImages