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About the Ingredient:
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RICE is more than a simple grain. This ingredient tells stories about cultures in the ways that it’s prepared, shared and revered.
F covers rice rituals and traditions that have hardly changed over a millennia. A renowned Japanese chef teaches the proper way to make sushi rice, and scientists discuss the changes in agricultural technology.
$18.99
DESTINATION Diverse beauty of rice paddies that vary by geographical features and lifestyles
INTO THE ORIGIN
Religious philosophy and community values embedded in Balinese rice terraces
RICE ROAD
From Indonesia – Indonesian rice dishes in Bali infused with time-honored traditions and spirit
To Japan – History and meaning of rice as seen through iconic rice dishes of Japan
ACADEMIC MANUAL
History, traditions, and trends of rice— a rising transitional food to substitute flour and meat
INTERVIEW
Henry Alexie Bloem – An Indonesian cuisine master who skillfully integrates the colors of Bali into a dish of rice
Tobio Fukumoto – A modest Japanese sushi master who has maintained a Michelin star for 11 years for elaborate details
ON THE TABLE
Global rice recipes that reinvigorate the charms of rice
EXPERIMENT
Simple but tricky rice cooking secrets by Eunjung Ko, instructor at a cooking school on Mount Jirisan
F CUT
Indigenous rice varieties harvested across the eight provinces of Korea
THE FUTURE OF RICE
Native rice breeds and the instant rice market: turning points for the future of Korean rice
INTERVIEW
Atsuo Otsuka – CEO of Okomeya, presenting a new lifestyle through rice
USER SCENE
The tables of three people from three different cities who all live on rice
RETAIL
Worldwide rice shops introducing healthy, delicious products that shift paradigms on the taste of rice
MARKET
Processed rice products equipped with taste, quality, and marketability
REFERENCES
Books and videos about rice and agriculture recommended by Magazine F editors
About the Ingredient:
Weight | 12 oz |
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Dimensions | 9.75 × 7 × .75 in |
Publisher | JOH |
Pages | 148 |
Issue # | 10 |