■ About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

About the Publication
Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table. Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.

About the Publishers

Baemin
Baemin is a food-tech company, founded in June 2010, by owner Bongjin Kim. With over 3 billion downloads, it is considered Korea’s number one delivery app that leads the food delivery industry under the mission of “Good Food Wherever You Want”. It now plans to expand its multi food-tech company in creating unique businesses like Baemin Riders, Baemin-Chan, and Baemin-Sanghwe.

Magazine B
Magazine B is an ad-free monthly publication that dedicates each issue to one well-balanced brand unearthed from around the globe. The magazine introduces the brand’s hidden stories, as well as its sensibility and culture, and is an easy but also serious read for anyone with an interest in brands.

About the Issue
Vinegar is a fermented substance created when acetic acid bacteria transforms ethanol into acetic acid. A powerful flavor enhancer, vinegar complements the natural tastes of ingredients and creates endless savory variations. It is so versatile that acclaimed fine-dining chefs are often tempted to create their very own vinegars. All it requires is water, some air, acetic acid bacteria, and any ingredients of the maker’s choice. Traditional balsamic vinegar from Modena, Italy and rice vinegar from Asia are two iconic varieties of the seasoning liquid. Now, with the rapid growth of the homemade vinegar market, we can more easily discover unique vinegar-based products that reveal the creator’s unique tastes with additions like maple syrup, rose petals, or fruits such as tangerines and plums. Vinegar has secured a firm place in the world of gastronomy, and continues to brighten tables across the world with splashes of acidic flavors.

■ About the Issue
Vinegar is a fermented substance created when acetic acid bacteria transforms ethanol into acetic acid. A powerful flavor enhancer, vinegar complements the natural tastes of ingredients and creates endless savory variations. It is so versatile that acclaimed fine-dining chefs are often tempted to create their very own vinegars. All it requires is water, some air, acetic acid bacteria, and any ingredients of the maker’s choice. Traditional balsamic vinegar from Modena, Italy and rice vinegar from Asia are two iconic varieties of the seasoning liquid. Now, with the rapid growth of the homemade vinegar market, we can more easily discover unique vinegar-based products that reveal the creator’s unique tastes with additions like maple syrup, rose petals, or fruits such as tangerines and plums. Vinegar has secured a firm place in the world of gastronomy, and continues to brighten tables across the world with splashes of acidic flavors.

 

2 Intro

8 Letter from F

12 Trending
Global media coverage on vinegar related issues

16 Into the Origin
Exploring Modena and Reggio Emilia, home of the only true traditional balsamic vinegar consortia

30 Conversation

Massimo Bottura
This master of Italian cuisine says balsamic vinegar is a perfect food and tradition that runs in his blood

Laura Galli Morandi
Dedicating herself to restoring and revamping traditional Modena dishes, this leading chef uses balsamic vinegar in every dish

38 Academic Manual
Everything about vinegar from historical facts and factoids to brands reflecting the latest market trends

62 Crafts of Vinegar
Independent brands and their experimental endeavors that push the envelope of traditional vinegar crafting

76 F Lab
Vinegar crafting, a new trend in home brewing

78 Interview

78 Konstantin Filippou
Meet a star chef rising in the Austrian culinary scene, acclaimed for his fierce dedication and research

84 Heinz Reitbauer
Talking with one iconic master chef of the famously diverse Viennese cuisine
90 F Cut
The infinite potential of natural ingredients as seen through the colors of vinegar

100 On the Table
Gastronomic scenes where vinegar boosts conviviality to a dish

110 Enthusiasts
Vinegar book authors and experts share tips on how to use vinegar

120 Interview

Erwin Gegenbauer
The king of vinegar forecasts the future of the industry

126 Retail
Introducing vinegar shops worldwide offering everything from traditional to craft vinegar products

134 Market
A list of popular vinegars today

138 References
Books and movies recommended by vinegar makers and experts

140 Outro

146 Dictionary

147 Index