The top food trends circulating the minds of chefs and the mouths of editors comes to fruition in the October issue of Wired Magazine. Let’s talk umami and bugs! David Chang is always involved in all of the amazingly intriguing culinary advances, so it is no surprise that he is featured under the title, “The Joy of Cooking With Science.” Tapping into everything he couldn’t remember from a boring high-school science class, Chang reinvented his technique by learning everything there is to know about enzymes, amino acids and how to break down a cell. This all goes down at the ultra-secret Momofuku Culinary Lab. Focused on creating and innovating Chang unleashes his creativity in the test-kitchen. If you can find it, I’m sure there is a nondisclosure to sign and frisk to deal with before entering. The culinary innovations happening in this lab are borderline revolutionary. Ok maybe I am being a bit extreme, but Harvard is involved in some of Chang’s findings, so I think it’s safe to say revolutionary! He is constantly searching for ways to disrupt the food industry. Proving false myths of MSG and processed foods, Chang wants to reinstill the knowledge of food and science in todays culture.
Yes, natural is good and healthy, and whole foods are important. However, experimentation is important too. Once you realize that cooking is a science, you realize that it’s the only science in which innovation is frowned upon—where there are powerful efforts to stifle and stall innovation. It doesn’t have to be that way. Instead, let’s celebrate the kitchens, labs, and people who are creating foods and tastes that we’ve never experienced before.
-David Chang for Wired
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