Magazine F 第11期：bean

Beans are a prime source of plant-based protein that have always appeared on lists of “superfoods.” Also efficient to cultivate, these protein-rich crops have been farmed the longest throughout history and used in ways that contributed greatly to human food culture. In big bean-consuming countries like Korea and China, beans become tofu, pastes, and sauces for daily consumption, and they enjoy a high status as a food staple alongside rice. Beans, having paved the way to development of fermentation techniques, are now applauded by world-renowned chefs as being a key ingredient to enhance flavor. Amid growing concerns over the environment and food security around the globe, beans serve an increasingly important role as an alternative to animal-based protein.

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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