Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Cover
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 01
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 02
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 03
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 04
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 05
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 06
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 07
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 08
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 09
Coffee Table Mags / Independent Magazines / Magazine F – Issue 06: Chocolate – Inside 10

Magazine F – Issue 06: Chocolate

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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.

Rice, a key ingredient in Asian food culture, has been directly linked to survival itself as a daily staple food. Along with corn and wheat, it is considered one of the world’s top food crops, and acts as an essential source of carbohydrates, a vital nutrient for the human body. More than half of the world’s population has relied on rice as a main food supply. In addition, rice farming, the basis for rice production, has helped to form societies with community-centered consciousness in Asian countries like Korea and Japan, and also symbolizes the value of protecting tradition. Foods like pilaf, risotto, sushi, and rice cakes have derived from various cultivars and recipes. Recent patterns of reduced consumption have been overcome with development in agricultural technology and advanced strategies, and rice is being illuminated once again as an alternate food ingredient.


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