Magazine F 第6期 : CHOCOLATE

Prepared and processed from cacao beans, chocolate is widely used in dessert menus, thanks to its unique flavors and texture. The scope of its diversity is often compared with that of wine or coffee. About 4,000 years ago, the ancient Mayans used cacao in their beverages, and after it was introduced to Europe, it served as a luxury food for the nobles. In the 19th century, with the advancement of grinding techniques, the first solid chocolate was born, allowing it to be produced in mass quantities. The current chocolate market has witnessed a new wave formed by famous, artisanal chocolatiers offering boutique chocolate and the “bean-to-bar” trend, which started from the western United States, emphasizing raw features of the ingredient.

作者簡介：

《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。

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