Ivy League Chefs

Celebu-chef David Chang gave a lecture at Harvard University on Science & Cooking recently. His presentation, entitled Fermentation is a Cultural Universal, focused on koji, a fungus that turns grains like soy into products like soya sauce. Describing it as "when rotten goes right," Chang talks about how his collaboration with Harvard scientists "led to the epiphany that microbes are intimately tied to the production of umami." [-EN-]