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E510Magazine F(Korea) -共9期 2020年02期 No.11 BEAN-豆
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E510Magazine F(Korea) -共9期 2020年02期 No.11 BEAN-豆
Price定价:
180.00
ISBN: 9791160361056
Publisher出版社: Baemin & Magazine B
Language版别: 期刊Magazine
Category分类: 期刊杂志Magazine
Pub Date出版日期: 2020-04-01
购买数量:
内容简介Description
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Food Documentary Magazine


Magazine F No.11 BEAN (EN)



    



Category

Magazine > Culture / Lifestyle

Publisher Baemin, Magazine B | 170 X 240mm, 148 pages



   

■ About the Publication


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.



■ About the Publishers


Baemin


Baemin is a food-tech company, founded in June 2010, by owner Bongjin Kim. With over 3 billion downloads, it is considered Korea’s number one delivery app that leads the food delivery industry under the mission of “Good Food Wherever You Want”. It now plans to expand its multi food-tech company in creating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe.



Magazine B


Magazine B is an ad-free monthly publication that dedicates each issue to one well-balanced brand unearthed from around the globe. The magazine introduces the brand’s hidden stories, as well as its sensibility and culture, and is an easy but also serious read for anyone with an interest in brands.



■ About the Issue


Beans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Also efficient to cultivate, these protein-rich crops have been farmed the longest throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.




■ Contents


2 Intro


8 Letter from F


12 Awakening

Role and significance of beans in contemporary times


16 In Beirut

Beans as a unifying symbol of Lebanon 32 Berry Guide


26 Garden of Beans

The traditional way of cultivating indigenous Lebanese beans


34 Academic Manual

Bean facts across history, traditions, and figures


50 Fermentation

Traditional fermented foods and iconic brands in Korea and China


78 F Cut

The moment when beans transform during fermentation


86 Interview


86 Riad Abou Ltaif

A chef exploring the ingredients and culinary heritage of Lebanon


92 Tony Lu

A chef embodying the pure flavors of vegetables in sophisticated dishes


98 On the Table

Bean dishes full of creativity and technique


122 User Scene

Practitioners of healthy and balanced lifestyles talk about beans


86 Interview


124 Alpha Sennon

An agri-activist and founder of Whyfarm talks about food security and agricultural education


128 Plant-based Food

Leading brands in the plant-based food alternatives market


134 Market

The emerging blue ocean of processed bean-based food products


138 References

Books and visual materials recommended by bean experts, chefs, and foodies


140 Outro


146 Dictionary


147 Index



    

18 – In Beirut



    

22 - In Beirut



    

30 - Garden of Beans



    

50 - Fermentation



    

56 - Fermentation



    

68 - Fermentation



    

86 – Interview / Riad Abou Ltaif



    

90 – Interview / Riad Abou Ltaif



        

98 - On the Table



    

116 - User Scene