Magazine F Issue #5 : RICE

Magazine F Issue #5 : RICE

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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.

Contents

INTRO

LETTER FROM F

DESTINATION
Diverse beauty of rice paddies that vary by geographical features and lifestyles

INTO THE ORIGIN
Religious philosophy and community values embedded in Balinese rice terraces

RICE ROAD
From Indonesia - Indonesian rice dishes in Bali infused with time-honored traditions and spirit
To Japan - History and meaning of rice as seen through iconic rice dishes of Japan

ACADEMIC MANUAL
History, traditions, and trends of rice— a rising transitional food to substitute flour and meat

INTERVIEW
Henry Alexie Bloem - An Indonesian cuisine master who skillfully integrates the colors of Bali into a dish of rice
Tobio Fukumoto - A modest Japanese sushi master who has maintained a Michelin star for 11 years for elaborate details

ON THE TABLE
Global rice recipes that reinvigorate the charms of rice

EXPERIMENT
Simple but tricky rice cooking secrets by Eunjung Ko, instructor at a cooking school on Mount Jirisan

F CUT
Indigenous rice varieties harvested across the eight provinces of Korea

THE FUTURE OF RICE
Native rice breeds and the instant rice market: turning points for the future of Korean rice

INTERVIEW
Atsuo Otsuka - CEO of Okomeya, presenting a new lifestyle through rice

USER SCENE
The tables of three people from three different cities who all live on rice

RETAIL
Worldwide rice shops introducing healthy, delicious products that shift paradigms on the taste of rice

MARKET
Processed rice products equipped with taste, quality, and marketability

REFERENCES
Books and videos about rice and agriculture recommended by Magazine F editors

OUTRO

DICTIONARY

INDEX

© Magazine F