appetite

LUCKY CHOW
Food as Art

LUCKY CHOW: Food as Art

 

Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is just as likely to happen in a 24/7 Korean spa as it is in a restaurant.

 

Preview

 

 

 

THE MIND OF A CHEF
Soy


Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

Soy
Savor an entire episode devoted to soy. Chef David Chang visits tofu and miso factories in Japan; Chef Christina Tosi makes burnt miso apple pie, Chef Laurent Gras takes on tofu; and Chang makes his classic corn miso.

 

THE MIND OF A CHEF
Fresh


Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of noted Korean American chef and restaurateur David Chang, a New York Times best-selling author and chef-owner of the Momofuku restaurant group. Chang brings a voracious appetite for food knowledge and a youthful exuberance to cooking and travel, whether cooking in his kitchens in New York and Australia or traveling for inspiration to Japan, Denmark, Spain or Montreal.

 

Fresh
Chef David Chang explores the idea of fresh in the kitchen: instant broth, pea agnollini, fresh and aged steak with Chef Tien Ho; and ikejime with Chef Dave Arnold and Chef Yoshihiro Murata in Kyoto.