Fare #4 Seoul

• The new generation of chefs turning ancient methods into modern Korean fare

• Small, family-run stands serving barbecue feasts in the alleyways of the Dongdaemun shopping district

• The cafés challenging Korea's instant coffee habit and traditional business culture

• Naengmyeon, the cold noodle dish from the North that has locals queueing up and down the street

• A visit to Baekyangsa temple to reflect on spirituality and food with Buddhist nun and chef Jeong Kwan

 23 articles, interviews and essays, 110 full-colour photographs, 178 pages

170mm x 240 mm, lithographically printed on Arctic Matt and Cyclus Offset stock; perfect bound