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¸Å°ÅÁø F(Magazine F) No.11: Äá(Bean)(¿µ¹®ÆÇ) : Food Documentary Magazine
¸Å°ÅÁø F(Magazine F)(¿µ¹®ÆÇ)1 ¤Ó ¿ì¾ÆÇÑÇüÁ¦µé ¤Ó ºñ¹Ìµð¾îÄÄÆÛ´Ï ÁÖ½Äȸ»ç(Á¦ÀÌ¿À¿¡ÀÌÄ¡)
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148page/170*240*0
  • ISBN
9791160361056/1160361053
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04/30(È­) ¹è¼Û¿Ï·á¿¹Á¤
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¸Å°ÅÁø F(Magazine F)(¿µ¹®ÆÇ)(ÃÑ28°Ç)
¸Å°ÅÁø F(Magazine F) No 19: À§½ºÅ°(Whiskey)(¿µ¹®ÆÇ)     17,100¿ø (5%¡é)
¸Å°ÅÁø F(Magazine F) No 20: Tools(¿µ¹®ÆÇ)     17,100¿ø (5%¡é)
¸Å°ÅÁø F(Magazine F) No.20: ÅøÁî(TOOLS)(ÇѱÛÆÇ)     14,250¿ø (5%¡é)
¸Å°ÅÁø F(Magazine F) No.15: ´Þ°¿(Egg)(¿µ¹®ÆÇ)     17,100¿ø (5%¡é)
¸Å°ÅÁø F(Magazine F) No. 18: Ä¿ÇÇ(COFFEE)(¿µ¹®ÆÇ)     17,100¿ø (5%¡é)
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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.
  • Beans are a prime source of plant-based protein that have always appeared on lists of ¡°superfoods.¡± Also efficient to cultivate, these protein-rich crops have been farmed the longest throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.
  • 2 Intro 8 Letter from F 12 Awakening Role and significance of beans in contemporary times 16 In Beirut Beans as a unifying symbol of Lebanon 32 Berry Guide 26 Garden of Beans The traditional way of cultivating indigenous Lebanese beans 34 Academic Manual Bean facts across history, traditions, and figures 50 Fermentation Traditional fermented foods and iconic brands in Korea and China 78 F Cut The moment when beans transform during fermentation 86 Interview 86 Riad Abou Ltaif A chef exploring the ingredients and culinary heritage of Lebanon 92 Tony Lu A chef embodying the pure flavors of vegetables in sophisticated dishes 98 On the Table Bean dishes full of creativity and technique 122 User Scene Practitioners of healthy and balanced lifestyles talk about beans 86 Interview 124 Alpha Sennon An agri-activist and founder of Whyfarm talks about food security and agricultural education 128 Plant-based Food Leading brands in the plan...
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