Magazine F Nº 1: Salt

This issue contains:

AT LÆSØ: Salt production and distribution on the small Danish island of Læsø

Jamón - F looks into one cured Spanish staple, jamón, at the famed Cinco Jotas restaurant in Jabugo, the jamón mecca

In Conversation- Philosophies and wisdom on how to use salt from two iconic Spanish chefs Joan Roca, El Celler de Can Roca Carme Ruscalleda, Sant Pau

つけもの (Tsukemono) - F explores a traditional Japanese cured food, tsukemono, at the historic Kyoto restaurant Shibakyu

In Conversation- Masahiro Hamaguchi, owner-chef of salt-themed Tokyo restaurant Sel Sal Sale

INTERVIEWS: Craig Cormack, salt guru and owner-chef from South Africa who pairs wine and salt. Salt as an innovative business, as told by Ben Jacobson, owner of Portland- based Jacobson Salt Co.

F LAB: An experiment to see how salt changes meat

ACADEMIC MANUAL: Intriguing facts on salt, organized into six themes

ON THE TABLE: Popular salt-themed restaurants and dessert shops all over the world

USER SCENE: Four gourmets share how they most enjoy salt

F CUT: An aesthetic perspective on various salts with distinct colors and forms

RETAIL: Salt-themed shops in London, Paris, New York, and other influential metropolises

EXTENDED: Examples of industrial uses for salt

MARKET: Snapshots of widely known salt products by type

REFERENCES: Cooking books and videos recommended by salt makers and chefs