Food Microbiology: an Overlooked Frontier
The Korean-American David Chang is the chef and owner of the Momofuku Restaurant Group, which began in 2004 with a modest East Village noodle shop and today includes some of the most iconic contemporary restaurants and bars in the world. These are Momofuku Noodle Bar, Momofuku Ssam Bar, Booker & Dax, Ma Pêche, and Momofuku Ko (which holds two Michelin stars) in New York; Momofuku Noodle Bar, Momofuku Daisho, Momofuku Shoto, and Momofuku Nikai in Toronto, Ontario; and Momofuku Seiobo in Sydney, Australia.
Chang is also a founding editor of Lucky Peach, a quarterly journal of food and writing.
In his first-ever speech at MAD, Chang talks about the work being conducted as his Momofuku lab and explains the concept of microbial terroir.
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