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
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
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
04.08.2011 [The Independent] - Among some of the star speakers will be chef DavidChang of Momofuku in New York and food writer Harold McGee, author of On Food & Cooking: The Science and Lore of the Kitchen. "The MAD Foodcamp should be the straightforward celebration of food that
01.08.2011 [New York Times (blog)] - The New York Times: “If magazines are to survive, they'll have to become something special” like DavidChang's Lucky Peach, David Carr writes. “Lucky Peach is not only something to behold, it is also something to hold, a reminder of print's true
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
27.07.2011 [Toronto Star] - In the Toronto Momofuku restaurant, says DavidChang, "we want to transplant some of the DNA. But not replicate." By Corey Mintz Columnist NEW YORK — It's rare for cooks to receive any portion of the tip. So after a great meal, it's considerate to buy
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
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? ...