MAGAZINE F ISSUE NO.16 NAMUL

450.000

INTRO

ORIGIN

NAMUL TOUR

Three namul production regions with widely different landscapes, foods, and culture

ENCYCLOPEDIA OF NAMUL

Basic information on how to trim and store all the popular and rare varieties

CALENDAR

A calendar of harvest seasons for a range of namul

 

ACADEMIC MANUAL

History of these greens that are deeply rooted in Korean food culture, along with ways to manage the tastes and flavors of namul

F CUT

Humble beauty residing in each and every leaf of namul

INTERVIEW

Joseph Lidgerwood : Chef of Evett, introduces free-minded and experimental dishes using Korean food ingredients

Taehwan Ryu: Owner-chef of Ryunique and Pigeel, puts his knowledge of local food ingredients acquired through travel to the test in new dishes

ON THE TABLE

Fine-dining restaurants reinterpret the value of namul with creative recipes

ONE GOOD MEAL

The dining tables of three individuals highlight seeing the value in seasonal foods

INTERVIEW

Haseulram Song: Owner of Mamaleemarket, treats each Korean side dish as a main dish or tapa

RETAIL

Diversified namul markets from a startup to a traditional market

MOVEMENT

Small organizations leading new trends in food culture

MARKET

A list of namul products by category

REFERENCES

Books and videos recommended by the experts featured in F

DICTIONARY

INDEX

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