Magazine F 第2期 CHEESE

Cheese is an ingredient made by coagulating and fermenting milk from livestock like cows and goats. It is a delicacy that can be enjoyed on its own, and it shines as a food ingredient in popular foods like pizza as well as fine dining dishes. Depending on the condition of land, type of livestock, and method of ripening, it can be classified into a thousand varieties, including mozzarella, gorgonzola, manchego, and parmigiano reggiano. The unique flavors of each cheese types can be compared to wine. As both a patron of traditional methods passed down for thousands of years and a way of expressing regional and individual characteristics, cheese represents the essence of food culture.

《Magazine F》是由韓國著名的精品誌《Magazine B》原班人馬所催生的一本新刊。這本刊物的發行目的和主題，都是圍繞在食物（Food）之中，我們每天攝取的營養當中，從食材一直到端上桌面之前，整個生產到料理所衍生出的各種面相與議題，就是這本刊物要分析探討的範圍。通過各個領域，包括農漁畜牧、營養學、醫學、食品工業、主廚以及人類學與經濟學的觀點，集合學有專精的研究人員一起合作，針對這些議題回答讀者各種關於FOOD的疑惑。