Curry is a combination of herbs, turmeric, pepper, and other spices that is enjoyed at a stew-like consistency with carbohydrates like rice and bread. Originating from India in the mid-18th century, curry quickly popularized and spread around the globe by South Asian immigrants who settled in London. Japan also played a critical role in boosting the food as a convenient home-cooked meal when the country invented curry powder. Curry has made an indelible imprint on street food, which is leading trends in mainstream culinary culture. The versatile food has been interpreted in countless ways by countless cultures to become a universal food eclipsing recipes, borders, and traditions.
Curry, a food whose patent flavors leave a lasting impression, is adapted to suit personal, national, or regional culinary cultures and preferences. Each and every curry dish is individual and unique, deviating greatly from the elitism associated with some ingredients and cuisines. Straddling the line between ingredient and finished dish, curry is an ever-popular, go-to, hearty meal with variations in even the most far flung corners of the world. In this issue, F spotlights the layers and versatility of curry, and sits down to talk to people who serve curry dishes in global urban food hubs like London, Bangkok, Tokyo, and Seoul.
Intro
Letter from F
Overview
Definition of curry
Curry Universe / Part 1
Historic : Landmark, time-honored curry houses
Transition : The versatility of curry as seen in curry shops
Academic Manual
Fascinating historical facts, common knowledge, and figures about curry
Interview
Bee Satongun : Chef Bee Satongun offers a modern interpretation of Thai traditions and history
Atul Kochhar: Chef Atul Kochhar uses spices to fuse together British and Indian traditions
F Cut
Spices, the essence of the vast gastronomic world of curry
Curry Universe / Part 2
Fine Dining : Curry, a sophisticated dish
New Wave : Curry across the cultures
F Lab
Exploration into how onions can transform curry
Interview
Shinichiro Ogawa, Yuka Torii, Yoshimichi Tanaka : CEOs of 36 Chambers of Spice, a game changer in the Japanese heatand- eat curry market
Jinsuke Mizuno : Curry expert and CEO of a spice subscription company
Curryographers
Ardent enthusiasts document every curry they encounter
Retail
Special shops that seek to diversity with premium products
Korean Curry
Development of the remarkable flavor and trademark color
Market
Packaged curry products from around the world
References
Books recommended by curry aficionados and experts
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 Changyong Park, Eunkyung Lee, Bora Nam, Sol Lyu
- 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, Seyoung Kang
REFERENCES
- 50 Great Curries of India
- How to Make Spice Curries
- The Art of Indian Vegetarian Cooking
- How to Make Soup Stock Tokyo’s Soup
- Midnight Diner - Vol. 1
- The Cinnamon Club Cookbook