Chicken has been a popular food ingredient, as it is both affordable and highly nutritious, and is relatively easy to produce from reproduction and management. Every year, approximately 90 million tons of chicken, or about 40 billion in number, is consumed around the world. This number exceeds the consumption of other main food livestock like cattle, pigs, and sheep. Free from religious taboos of certain geographical or cultural contexts, it also stands as a food item of peace that encompasses races, religions, and cultures. Chicken can be found in the iconic dishes of many cities and regions, as it is an edible symbol of universality and equality.
Baemin, the co-creator working with Magazine B to produce Magazine F, sought to tackle a wide range of challenges as a business when they launched the “Beyond Chicken” campaign. Fittingly enough, the catchphrase also encompasses the spirit behind the third issue, Chicken. Through assembling this issue, we discovered just how much of an indelible imprint this ingredient has left on the world, along with global culinary cultures.
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
PUBLICATION RIGHT
- Publisher Suyong Joh
- Executive Director Myungsoo Kim
- Editor-in-Chief Eunsung Park
- Content & Editorial Director Sojung Jung
- Editors Eunkyung Lee, Bora Nam
- Contributing Editor Alex Seo
- Art Direction & Design Yuwon Choi
- Marketing Hyunjoo Kim
- Sales & Distribution Sanghoon Kim, Suyeon Kim
- Advisory Wookjung Lee
- Translators Rancy Kim, Bongah Shin, Hyejoo Lee, Seongae Yang, Soonok Hwang
- Copy Editors Sarah Kessler Jang, Catherine Gallagher
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- Woowa Brothers
- CEO Bongjin Kim
- Creative Directors Myungsoo Han, Insung Chang
- Planning & Marketing Taekyoung Lee, Seyoung Kang
REFERENCES
- Extraordinary Chickens
- On Food and Cooking: The Science and Lore of the Kitchen
- Look & See: A Portrait of Wendell Berry
- A Long and Messy Business
- Chicken People
- An Everlasting Meal: Cooking with Economy and Grace