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.
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AWAKENING
Role and significance of beans in contemporary times
IN BEIRUT
Beans as a unifying symbol of Lebanon 32 Berry Guide
GARDEN OF BEANS
The traditional way of cultivating indigenous Lebanese beans
ACADEMIC MANUAL
Bean facts across history, traditions, and figures
FERMENTATION
Traditional fermented foods and iconic brands in Korea and China
F CUT
The moment when beans transform during fermentation
INTERVIEW
Riad Abou Ltaif : A chef exploring the ingredients and culinary heritage of Lebanon
Tony Lu : A chef embodying the pure flavors of vegetables in sophisticated dishes
ON THE TABLE
Bean dishes full of creativity and technique
USER SCENE
Practitioners of healthy and balanced lifestyles talk about beans
INTERVIEW
Alpha Sennon : An agri-activist and founder of Whyfarm talks about food security and agricultural education
PLANT-BASED FOOD
Leading brands in the plant-based food alternatives market
MARKET
The emerging blue ocean of processed bean-based food products
REFERENCES
Books and visual materials recommended by bean experts, chefs, and foodies