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CURRY

Magazine F: CURRY, No. 9

Featuring chefs from kitchens around the globe, the diversity of curry is celebrated in issue 9 of Magazine F. Created from a mixture of spices, the consistency and flavor of curry varies from country to country. Learn about its composition, its history and how it’s shown up in dishes around the world and over time.

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CURRY TABLE OF CONTENTS

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

Description

Issue No. 9 explores CURRY, which “straddles the line between an ingredient and a finished dish”.  Magazine F celebrates the diversity of curry, by featuring chefs, spice merchants and “curryographers” (curry enthusiasts who document every spicy encounter) from around the world.  Join our journey as we spotlight the layers and versatility of curry, and sit down to talk to people who serve curry dishes in global urban food hubs like London, Bangkok, Tokyo, and Seoul.

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.

Additional information

Weight 12 oz
Dimensions 9.75 × 7 × .75 in
Publisher

JOH

Pages

148

Size

6.69 X 9.45in

Issue#

9