F Magazine Chicken

F Magazine Chicken

Regular price RM82.00 RM0.00

CONTENTS:

INTRO


LETTER FROM F


THE FUTURE FARM

Iverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist


ON THE STREET

Highly trendy chicken dishes at food festivals


SOUL FOOD

New Orleans, USA - From a food of the slaves to a soul food—the evolution of fried chicken in New Orleans


Kingston, Jamaica - Jerk chicken, a food of freedom connected to the healing of the historical wounds in Jamaica


Delhi, India - The only permitted meat in India, a heterogeneous society where a multitude of religions and cultures intersect


BEHIND THE SCENES

On location stories with Wookjung Lee, Korean television documentary director known best for his Food Odyssey series


ACADEMIC MANUAL

Interesting facts on chicken, an ingredient that has had a profound impact on culinary culture and many other domains ranging from religion and science to industrial sectors


INTERVIEW

Mark Hix - Mark Hix, owner-chef of Tramshed that is renowned for simple, yet bold and artistic cuisine


Antoine Westermann - Antoine Westermann, owner-chef of Le Coq Lico who remains humble when handling food


ON THE TABLE

Restaurants across the globe that add modern twists on traditional recipes to create distinctive flavors


F CUT

A glimpse at the symbiotic relationship between humans and chickens


INNOVATOR

Woowa Brothers CEO Bongjin Kim, developer of the association between fried chicken and delivery service that shifted the paradigm of the food delivery platform


CHIMMELIER

A contest for fried chicken enthusiasts and evidence of the food’s popularity in Korea


A KOREAN FEAST

History of Korean fried chicken that ranges from the dissemination of broilers and chimaek’s status as a national pastime to the re-exportation of chicken recipes


REFERENCES

Books and videos recommended by chefs and experts on food culture


OUTRO

DICTIONARY

INDEX


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