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Magazine F: CHICKEN, No. 3

$18.99

Which came first the chicken or the egg?

Chicken may not give us the answer the age-old riddle, but it does look into both the contemporary culture of the ingredient and its historical path to becoming a global symbol of “soul food”. Every year, approximately 90 million tons of chicken, or about 40 billion chickens, 
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. From Coq au vin, kababs and pollo asado to Korean fried chicken, Magazine F: CHICKEN  explores how almost every culture has a traditional way to prepare and eat chicken.

CHICKEN TABLE OF CONTENTS

THE FUTURE FARMIverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist

ON THE STREET

Highly trendy chicken dishes at food festivals

SOUL FOOD

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

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

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

BEHIND THE SCENES

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

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

INTERVIEW

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

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

ON THE TABLE

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

F CUT

A glimpse at the symbiotic relationship between humans and chickens

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

CHIMMELIER

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

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

REFERENCES

Books and videos recommended by chefs and experts on food culture