Momofuku's David Chang talks about the quest for umami

12/6/2012 | Eater

At the Cooking & Science Lecture Series at Harvard College, chef and restaurateur David Chang spoke about the research he and his team at Momofuku have done with olives and how they influence flavor and umami. "I firmly believe [these factors are] the future of food in terms of how we perceive flavor, how we cook and, quite frankly, how we understood olive oil," he said.

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