F Magazine #16 Numal
Namul represents an aspect of Korean food culture in which environmental characteristics, such as seasons and regional landscapes— in other words, the energy of nature—are consumed as a whole. Namul contains both universal and specific characteristics as a food ingredient as a variety of greens grown in mountains or fields are cooked in diverse ways. The spectrum of regional namul cultures is so wide and varied that it cannot be explained away neatly as a common tradition or vegetarianism. F attempts to look into namul across various languages by meeting finedining chefs who explore seasonal ingredients, food researchers who explore the history behind these dishes, and people who explore changing seasons through their meals.