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
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Woowa Brothers
CEO Bongjin Kim
Creative Directors Myungsoo Han, Insung Chang
Planning & Marketing Taekyoung Lee, Sunmi Kim, Juneha Park