Magazine F #13, Clam
Magazine F is a food documentary magazine cocreated by B and Baemin, a Korean food delivery unicorn startup. Each issue introduces one ingredient that has had a significant impact on the table around the world, with particular focus on how everyday ingredients are produced, how they are used from region to region, what the economic impact is, and how chefs handle each ingredient. In short, F encompasses the past, the present, and the future of food culture.
This issue is all about clams: Clams refer to mollusks with complex anatomical structures, spanning a range of species such as scallops, razor clams, butter clams, blood cockles, Asian hardshell clams, and mussels. Feeding mostly on only microorganisms like plankton, clams are like crops—two things that became both sustenance and treasures to humans since before the age of agrarian societies. Known as environmental cleaners that remove nitrogen from ocean waters and lower carbon dioxide levels in the air, clams are emerging as a sustainable food for the future. The unrivaled aroma and texture of these mollusks inspired myriad clam dishes across the globe, with some comparing the wide flavor nuances to the different marks of terroir on wines.
Seoul, South Korea; 170mm x 240mm; 144 pages