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.
Beginning in its birthplace in Northeast Asia, the bean is important for everyday dishes in the Middle East and parts of South America. Relatively easy to grow and highly nutritious, the ways this seed ingredient gets cooked up have grown exponentially from generation to generation. And with such tremendous potential, it’s surprising that the bean remains devoid of religious, ideological, or environmental associations. Owing to this freedom, many predict that the ingredient will greatly influence the future of human food culture, and in particular, researchers studying the future of food regard it as an indispensable food source and promising ingredient substitution.
Intro
Letter from F
Awakening
Role and significance of beans in contemporary times
In Beirut
Beans as a unifying symbol of Lebanon 32 Berry Guide
Garden of Beans
The traditional way of cultivating indigenous Lebanese beans
Academic Manual
Bean facts across history, traditions, and figures
Fermentation
Traditional fermented foods and iconic brands in Korea and China
F Cut
The moment when beans transform during fermentation
Interview
Riad Abou Ltaif : A chef exploring the ingredients and culinary heritage of Lebanon
Tony Lu : A chef embodying the pure flavors of vegetables in sophisticated dishes
On the Table
Bean dishes full of creativity and technique
User Scene
Practitioners of healthy and balanced lifestyles talk about beans
Interview
Alpha Sennon : An agri-activist and founder of Whyfarm talks about food security and agricultural education
Plant-based Food
Leading brands in the plant-based food alternatives market
Market
The emerging blue ocean of processed bean-based food products
References
Books and visual materials recommended by bean experts, chefs, and foodies
Outro
Dictionary
Index
PUBLICATION RIGHT
Magazine B- Publisher Suyong Joh
- Executive Director Myungsoo Kim
- Editor-in-Chief Eunsung Park
- Content & Editorial Director Sojung Jung
- Editors Eunkyung Lee, Boram Nam, Chanyong Park
- Contributing Editor Alex Seo
- Art Direction & Design Yuwon Choi
- Marketing Hyunjoo Kim, Yeubin Kim
- Sales & Distribution Suyeon Kim, Kiran Kim
- Advisory Wookjung Lee
- Managing & Editing Jean Kim
- Translators Rancy Kim, Bongah Shin, Hyejoo Lee, Seongae Yang, Soonok Hwang
- Copy Editor Sarah Kessler Jang
- -
- Woowa Brothers
- CEO Bongjin Kim
- Creative Directors Myungsoo Han, Insung Chang
- Planning & Marketing Taekyoung Lee, Sunmi Kim, Juneha Park