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