{"product_id":"magazine-f-nº-3-chicken","title":"Magazine F Nº 3: Chicken","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eIn this issue: \u003c\/span\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eTHE FUTURE FARM: Iverstine Farms models the future of eco-friendly ranching in which nature and cattle harmoniously coexist\u003c\/p\u003e\n\u003cp\u003eON THE STREET: Highly trendy chicken dishes at food festivals\u003c\/p\u003e\n\u003cp\u003eSOUL FOOD: New Orleans, USA - From a food of the slaves to a soul food—the evolution of fried chicken in New Orleans\u003c\/p\u003e\n\u003cp\u003eKingston, Jamaica - Jerk chicken, a food of freedom connected to the healing of the historical wounds in Jamaica\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDelhi, India - The only permitted meat in India, a heterogeneous society where a multitude of religions and cultures intersect\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBEHIND THE SCENES: On location stories with Wookjung Lee, Korean television documentary director known best for his Food Odyssey series\u003c\/p\u003e\n\u003cp\u003eACADEMIC 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\u003c\/p\u003e\n\u003cp\u003eINTERVIEW: Mark Hix - Mark Hix, owner-chef of Tramshed that is renowned for simple, yet bold and artistic cuisine\u003c\/p\u003e\n\u003cp\u003eAntoine Westermann - Antoine Westermann, owner-chef of Le Coq Lico who remains humble when handling food\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eON THE TABLE: Restaurants across the globe that add modern twists on traditional recipes to create distinctive flavors\u003c\/p\u003e\n\u003cp\u003eF CUT: A glimpse at the symbiotic relationship between humans and chickens\u003c\/p\u003e\n\u003cp\u003eINNOVATOR: Woowa Brothers CEO Bongjin Kim, developer of the association between fried chicken and delivery service that shifted the paradigm of the food delivery platform\u003c\/p\u003e\n\u003cp\u003eCHIMMELIER: A contest for fried chicken enthusiasts and evidence of the food’s popularity in Korea\u003c\/p\u003e\n\u003cp\u003eA 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\u003c\/p\u003e\n\u003cp\u003eREFERENCES: Books and videos recommended by chefs and experts on food culture\u003c\/p\u003e","brand":"Magazine F","offers":[{"title":"Default Title","offer_id":43241712844871,"sku":"qxd1789731192665","price":15.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0681\/9142\/0487\/files\/magazine-f-n_-3-chicken_1.jpg?v=1789731196","url":"https:\/\/linenbreezefit.shop\/products\/magazine-f-n%c2%ba-3-chicken","provider":"My Store","version":"1.0","type":"link"}