In this issue:
THE FUTURE FARM: Iverstine 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
This chic canvas tote bag holds tons of books! *spend $100 and we'll add one...
Issue no 3 contains 128 pages printed on FSC certified and recycled paper. Our magazines...
EATEN No. 8: Fat features decadently rich histories of kitchens’ past, from the mysteries of...