From noodle bars to Michelin stars: Chef David Chang on food, identity and ugly deliciousness
"And lo and behold … MSG has birthed this whole umami revolution over the past sort of 15 years — and people eat MSG all the time, naturally," he says.Chang says that a lot of Asian food has suffered from racist readings and "a complete misunderstanding".
"What changed here? Did the physical physiology of people's palates change in 30 years — or did culture just get up to speed? And that's what I like to think about, and then try to figure out dishes and flavours from there.""I'm really just trying to go for things that taste good, and ultimately keeping one foot rooted in tradition, respecting the past, and one foot in the future, destroying the past [and] creating something new," he says.
"The only time authenticity is important is preserving tradition and culture that if not [done], it will be lost forever." "What is most authentic to me is trying to use what is fresh, what's best around you, and merging that with the idea of what you're trying to recreate."to the largest population of Japanese people outside of Japan
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