Magazine F Issue #9 : CURRY

Magazine F Issue #9 : CURRY

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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.

Contents

INTRO

LETTER FROM F

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

OUTRO

DICTIONARY

INDEX

© Magazine F