05.08.2011 [USA Today] - It's the new magazine of food writing from DavidChang and McSweeney's. (Think of it as The Believer for vittles.) You can get it at major bookstores or order online; the first issue has a delicious ramen theme. I'm also reading: Bust and Interview.
14.07.2011 [Sydney Morning Herald] - AS A surgeon, Dr DavidChang has seen the effects of pancreatic cancer on the body firsthand. He also knows that the prognosis of patients with this aggressive illness can vary greatly - but no one has determined why. However, as part of his PhD
05.08.2011 [Sydney Morning Herald] - There have been great moments, of course - I loved seeing Heston Blumenthal and DavidChang and Nigella Lawson. But when I think of the best things this season, top of the list is …, who was the exact opposite of all that bigness.
08.08.2011 [Esquire (blog)] - These include: the first ramps of spring; supper clubs; urban homesteading; rumors of a new DavidChang project; and tomato season. The last of these, at least, I cannot knock. What's so great about local tomatoes? Well, as Barry Estabrook explains in
08.08.2011 [The Australian] - WITH a fire-and-smoke theme, Melbourne Food and Wine has revealed that next year's MasterClass headliners include DavidChang, fellow American pit barbecue-meister Ed Mitchell and Australian Lennox Hastie, a former head chef at Basque Spain's renowned
07.08.2011 [Montreal Gazette] - New York is red-hot on the gourmet radar these days, thanks to risk-taking young chefs like Momofuku's DavidChang and Corton's Paul Liebrandt, who garner critical acclaim alongside established bigwigs like Daniel Boulud, Eric Ripert and Mario Batali
06.08.2011 [Montreal Gazette] - But New York is red-hot on the gourmet radar these days, thanks to risk-taking young chefs like Momofuku's DavidChang and Corton's Paul Liebrandt, who garner critical acclaim alongside established bigwigs like Daniel Boulud, Eric Ripert and Mario
08.08.2011 [Eater National (blog)] - I was in the middle of this whole "fig on a plate" debate, which was sparked by DavidChang. Since my first book was called A Platter of Figs, it resonated with me [laughs]. I completely understand what he was suggesting. If I'm going to a restaurant
02.08.2011 [Mission Local] - Lucky Peach, a new food magazine by Momofuku's 33-year-old chef, DavidChang, has sold out two printings of the first edition, writes the NYT. Turns out Chang was an editor for the 16-page food section of the 320-page Panorama newspaper project
18.07.2011 [Mpls.St.Paul Magazine (blog)] - The first issue, which came to my house a few weeks ago, of DavidChang's food quarterly is fully dedicated to the art of ramen. No, we're not talking about the college-survival-instant-hot-pot variety (although to be fair Ruth Reichel does a slammin'
01.08.2011 [The Atlantic Wire] - But some of the better reads come from elsewhere in the section, especially David Carr's review of Lucky Peach, the new magazine from chef DavidChang and publisher McSweeny's. Science: Computer hardware fans will be interested to hear that the
27.07.2011 [Eater National (blog)] - The MAD Foodcamp festival will take place in Copenhagen on August 27 and 28 of this year, and will feature speakers from around the world (including American chefs DavidChang and Daniel Patterson) as well as a fruit and vegetable market that "will be
01.08.2011 [Epicurious (blog)] - I'll miss the adventurousness of DavidChang and the intelligent playfulness of Dan Barber. I'll miss dumplings, pizza, bagels, and falafel all being available steps away from my apartment. You can't step away from anything here; you have to drive.
28.03.2012 Some weeks ago I had the honor of attending a fun cooking event at Electrolux with chef DavidChang, the owner of Momofuku. He has been awarded with the White Guide Global Gastronomy Award and thus visited Sweden ...
09.08.2011 These include: the first ramps of spring; supper clubs; urban homesteading; rumors of a new DavidChang project; and tomato season. The last of these, at least, I cannot knock. What's so great about local tomatoes? ...