Magazine F - Issue 4 Tomato
CONTENTS:
INTRO
LETTER FROM F
THE LAND OF MEDITERRANEAN
Farm Sapori Vesuviani protects an heirloom plant via a natural circulation farming technique and traditional storage methods
A GUIDE TO TOMATOES
Database of characteristics and flavors of various tomato varieties
PROCESSED TOMATOES
Gustarosso by Dani Coop - A processed tomato brand in Campania, Italy that boasts over a century of history
Wilkin & Sons Tiptree - A UK-based brand famous for its ketchups with flavors of fresh ingredients and increased shelf life
ACADEMIC MANUAL
A selection of facts about the tomato, which has become an indicator to track culinary trends thanks to its use around the world, anecdotes, and its role in science
F LAB
Research conducted in different countries that demonstrates the endless potential of the tomato
INTERVIEW
Ernesto Iaccarino - Owner-Chef Ernesto Iaccarino oversees a farm-to-table system in his restaurant Don Alfonso 1890
Gennaro Esposito - Gennaro Esposito, owner-chef of Torre del Saracino, presents seasonal and nature-inspired dishes
ON THE TABLE
Creative tomato-based dishes from around the world, ranging from sauces to entrées
F CUT
Observe the unadulterated shapes, colors, and cross sections of crushed or sliced tomatoes
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
INTERVIEW
Sophien Kamoun, fellow of the Royal Society and pioneer of gene editing technology for plants
USER SCENE
A peek into the daily lives of tomato lovers in their own ways
RETAIL
New trends reflected in organic grocery stores in major cities around the world
MARKET
Types and brands of tomato sauces and ketchups on market shelves
REFERENCES
Books and videos recommended by chefs and experts on food culture
