David Chang Quotes

They say that the cuisines of different Chinese provinces arose originally to serve different kinds of constituencies. Beijing was the cuisine of officials. In Shanghai, that was the cuisine of wealthy merchants and industrialists. In Szechwan, the food of the common people. Many great Szechwan dishes originated in street stalls.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

The Chinese use every spare bit of an animal: cow lungs, pig ears, chicken feet, duck blood.

There are many cultural prejudices. For instance, even though fresh fish is a regional staple, Catalans don't like sashimi.

Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.

More than any other in Western Europe, Britain remains a country where a traveler has to think twice before indulging in the ordinary food of ordinary people.

The Da Jing street market is little more than a few narrow intersections, barely six blocks long. But for a visitor, it is a living, breathing education in Shanghai cuisine, a style distinguished by its thick savory sauces spiked with sugar and soy sauce.

The opportunity here in the U.S. is so unique because we are so diverse, with so many different cultures living together. Christians, Jews, Hindus, Muslims and Buddhists, all with their own connections to the spiritual aspects of food and with lessons that we can learn from each other.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.

I find that there are a lot of similarities between French and Japanese food. I think they're two countries that have really systemized their cuisine and codified it.

People are trying to figure out what American food is; it's certainly an amalgamation.

Southern barbecue is the closest thing we have in the U.S. to Europe's wines or cheeses; drive a hundred miles and the barbecue changes.

My wife Neelam is a North Indian, so she will make North Indian food, while my mother will make Bengali food.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

There's no such thing as a specific authenticity to what Mexico is, because Mexico is incredibly complex and varied, and the food is completely different if you travel 50 kilometers. It just changes all the time.

France and Britain have large culinary differences, but one thing they do share is a relatively low tolerance for modernist cooking.

Wherever you go in Europe, you'll find each country has particular flavours in their baked goods. It is one of the big differences between Europe and the United States.

I love educating myself on different cultures' dishes and foods that are important and celebrated within that culture. I also think food brings people together. It's unifying!

Preparing foods from other Jewish communities is broadening. It's interesting to sample the foods of other Jewish communities and see what they developed.

Now, I love Israeli food, love 'Jerusalem: A Cookbook', love the homey exoticism, the fusion forged in the crucible of an eternally contested crossroads.

The podcast by 'The Kitchen Sisters' celebrates the staggering variety of a society of immigrants via its food, from the Sheepherders' Ball in Boise, Idaho, through the favoured cuisine of Emily Dickinson to the unbelievable rituals of the great rural barbecue.

Each city has its own culinary landscape.

It's fascinating to travel around Italy and realize just how many different ways they make spaghetti.

Hong Kong and Macau are both very dynamic cities. I am always inspired about the culture, people and food in these two cities. There is always so much to do and so much to explore!