《Magazine F》:出發於飲食中的每一種原料,深究生產履歷與使用歷史

來自韓國,每期只專注於一個品牌的設計雜誌《Magazine B》在2018年推出飲食的紀實雜誌《Magazine F》(Food Documentary Magazine),從日常食物以及各種烹飪原料出發,深入探究食物原料的培育和加工過程,進而關心食品的經濟發展,在廚房內的實地使用經驗。

今年開始《Magazine F》發行英文版,讓更多讀者得以窺見關於飲食、原料、烹飪的各種化學反應。

►最新期數

Issue No.7:「Vinegar」

醋是醋酸菌將乙醇轉化為乙酸時產生的發酵食品,是一種強大的增味劑,可輔助食材的天然味道,並產生無盡的美味。

它用途廣泛,備受讚譽的美食大廚常常會嘗試製作自己的醋。它所需要的只有水、空氣、醋酸細菌以及製造者所選擇的任何成分。來自意大利摩德納的傳統香醋和來自亞洲的米醋是液態調味料的兩個主要類別。

現在,隨著自製醋市場的快速增長,我們可以更輕鬆地發現獨特的醋及相關產品,這些產品可代表製作者的獨特口味,此外還可以添加楓糖漿、玫瑰花瓣或橘子和李子等水果。醋已在美食界佔有一席之地,並繼續用其獨特的酸味在世界各地大放異彩。

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Vinegar is a fermented substance created when acetic acid bacteria transforms ethanol into acetic acid. A powerful flavor enhancer, vinegar complements the natural tastes of ingredients and creates endless savory variations. It is so versatile that acclaimed fine-dining chefs are often tempted to create their very own vinegars. All it requires is water, some air, acetic acid bacteria, and any ingredients of the maker’s choice. Traditional balsamic vinegar from Modena, Italy and rice vinegar from Asia are two iconic varieties of the seasoning liquid. Now, with the rapid growth of the homemade vinegar market, we can more easily discover unique vinegar-based products that reveal the creator’s unique tastes with additions like maple syrup, rose petals, or fruits such as tangerines and plums. Vinegar has secured a firm place in the world of gastronomy, and continues to brighten tables across the world with splashes of acidic flavors.

Issue No.8:「Honey」

縱觀整個歷史,人類一直依靠蜂蜜為食物增添甜味。蜂蜜是蜜蜂從花和植物中收集花蜜後,分解成葡萄糖和果糖而來。像葡萄酒一樣,蜂蜜根據花的種類和環境而有不同的口味,使其成為甜點和雞尾酒的理想佐料。

此外,蜜蜂在科學上已被證明可以幫助農作物授粉繁殖,並肩負保護植物資源和生態循環的責任。酪梨、杏仁、黃瓜和蘋果是直接受蜜蜂影響的重要水果。現在,人們對蜜蜂困境的認識引發了城市養蜂業的熱潮,並帶動了有關本地食品和環境保護的新討論。

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Throughout history, mankind has depended on honey to add sweetness to food. Honey is created from the chemical process of breaking down the nectar that honeybees collect from flowers and plants into glucose and fructose. Like wine, honey comes in different flavors depending on flower species and environments, making it a perfect ingredient for desserts and cocktails. Also, bees are scientifically proven to helping crops to reproduce through pollination, and they are responsible for the preservation of plant resources and ecological circulation. Avocados, almonds, cucumbers, and apples are a few key fruits directly affected by the survival of bees. Now, awareness surrounding the plight of bees has sparked a wave of urban beekeeping and new discussions around locally sourced foods and environment preservation.

Issue No.9:「Curry」

咖哩是由香草、薑黃、胡椒和其他香料所組合而成,可與米飯和麵包等主食做搭配。咖哩起源於18世紀中葉的印度,在倫敦定居的南亞移民迅速將其傳播至全世界。日本在咖哩的推廣上也扮演著關鍵的角色,由於咖哩粉的發明,方便快速的特性讓一般家庭廣為接受。

咖哩在街頭小吃上也有著不可磨滅的地位,引領著主流烹飪文化。透過各國文化差異,咖哩已被加以變化成無數不同形式的料理,已成為打破食譜、邊界和傳統的人氣料理。

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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.

B:brand Documentary Magazine