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· 분류 : 국내도서 > 잡지 > 요리/제과제빵
· ISBN : 9791160360615
· 쪽수 : 148쪽
· 출판일 : 2019-02-27
책 소개
목차
2 Intro
10 Letter from F
14 The Future Farm
Iverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist
20 On the Street
Highly trendy chicken dishes at food festivals
26 Soul Food
30 New Orleans, USA
From a food of the slaves to a soul food-the evolution of fried chicken in New Orleans
42 Kingston, Jamaica
Jerk chicken, a food of freedom connected to the healing of the historical wounds in Jamaica
50 Delhi, India
The only permitted meat in India, a heterogeneous society where a multitude of religions and cultures intersect
60 Behind the Scenes
On location stories with Wookjung Lee, Korean television documentary director known best for his Food Odyssey series
64 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
86 Interview
86 Mark Hix
Mark Hix, owner-chef of Tramshed that is renowned for simple, yet bold and artistic cuisine
91 Antoine Westermann
Antoine Westermann, owner-chef of Le Coq Lico who remains humble when handling food
96 On the Table
Restaurants across the globe that add modern twists on traditional recipes to create distinctive flavors
104 F Cut
A glimpse at the symbiotic relationship between humans and chickens
112 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
116 Chimmelier
A contest for fried chicken enthusiasts and evidence of the food's popularity in Korea
122 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
136 References
Books and videos recommended by chefs and experts on food culture
138 Outro
146 Dictionary
147 Index
