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Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

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.

2 Intro

10 Letter from F

14 The Future Farm
Iverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist

20 On the Street
Highly trendy chicken dishes at food festivals

26 Soul Food

30 New Orleans, USA
From a food of the slaves to a soul food?the evolution of fried chicken in New Orleans

42 Kingston, Jamaica
Jerk chicken, a food of freedom connected to the healing of the historical wounds in Jamaica

50 Delhi, India
The only permitted meat in India, a heterogeneous society where a multitude of religions and cultures intersect

60 Behind the Scenes
On location stories with Wookjung Lee, Korean television documentary director known best for his Food Odyssey series

64 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

86 Interview

86 Mark Hix
Mark Hix, owner-chef of Tramshed that is renowned for simple, yet bold and artistic cuisine



91 Antoine Westermann
Antoine Westermann, owner-chef of Le Coq Lico who remains humble when handling food

96 On the Table
Restaurants across the globe that add modern twists on traditional recipes to create distinctive flavors

104 F Cut
A glimpse at the symbiotic relationship between humans and chickens

112 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

116 Chimmelier
A contest for fried chicken enthusiasts and evidence of the food’s popularity in Korea

122 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

136 References
Books and videos recommended by chefs and experts on food culture

138 Outro

146 Dictionary

147 Index