What makes a cuisine? What does it mean to taste a culture's culinary environment? As the head Chef of NOMA in Copenhagen, Rene Redzepi has been credited with reinventing Nordic food with his passion, philosophy, sourcing of ingredients, and experimentation. His fascination with serving a real taste of the region extends to presenting dishes on pebbles found in the same fields as his produce.
David Chang, executive chef and owner of Momofuku Noodle Bar in New York and Ruth Reichl, writer and editor, will discuss with Redzepi about the identity of place. Reichl will moderate a discussion with these two about what cultural identity means for chefs, their menus and the experiences of diners who sit down at their table.
David Chang is a noted Korean-American chef. He is chef/owner of Momofuku Noodle Bar, Momofuku Ko and Momofuku SsÃ¤m Bar in New York City. Chang attended Trinity College, where he majored in religious studies. Chang later attended the French Culinary Institute (FCI).
Rene Redzepi is the chef and co-owner of the two-Michelin star restaurant Noma in the Christianshavn neighborhood of Copenhagen, Denmark. His restaurant was voted the best restaurant in the world in 2010 San Pellegrino Awards. Redzepi is noted for his work for the reinvention and refinement of a new Nordic cuisine and food that is characterized by inventiveness and clean flavors.
Ruth Reichl is the editor-in-chief of Gourmet magazine, the author of Comfort Me with Apples, Tender at the Bone, and Garlic & Sapphires, and the editor of the comprehensive Gourmet Cookbook.
She has been the restaurant critic of The New York Times and the food editor and restaurant critic of the Los Angeles Times.
Establishment where refreshments or meals are served to paying guests. Though inns and taverns served simple fare to travelers for centuries, the first modern restaurant where guests could order from a varied menu is thought to have belonged to A. Boulanger, a soup vendor who opened his business in Paris in 1765. The sign above his door advertised restoratives, or restaurants, referring to his soups and broths. By 1804 Paris had more than 500 restaurants, and France soon became internationally famous for its cuisine. Other European restaurants include the Italian trattorie, taverns featuring local specialties; the German Weinstuben, informal restaurants with a large wine selection; the Spanish tapas bars, which serve a wide variety of appetizers; and the public houses of England. Asian restaurants include the Japanese sushi bars and teahouses serving formal Kaiseki cuisine as well as the noodle shops of China. Most U.S. restaurant innovations have revolved around speed. The cafeteria originated in San Francisco during the 1849 gold rush; cafeterias feature self-service and offer a variety of foods displayed on counters. The U.S. also pioneered fast-food restaurants such as White Castle (founded 1921) and McDonald's (seeRay Kroc), usually operated as chains and offering limited menus.