The hour-long interview served as something of a reunion for Chang and MacFarquhar, who spent significant time together for her 2008 Profile of the chef, who is now also a best-selling cookbook author and the host of several TV shows. The nutritional potential of insects was one of many topics discussed during the wide-ranging conversation, the latest edition of The New Yorker Live, the magazine’s virtual event series for subscribers. That might be true still, neither he nor MacFarquhar looked particularly enthusiastic. Will bugs become part of our diets as we’re forced to adapt to climate change, the damage caused by industrial animal slaughter, and a growing population’s need for protein? “So many of the bugs are very similar to crustaceans,” Chang observed, with a note of hope. Chang was referring to the promise-or, perhaps more accurately, the future necessity-of eating insects, which aren’t yet on the menu at his Momofuku restaurants. “We’re all gonna have to get a different mind-set,” the chef and TV host David Chang said this week, speaking with the New Yorker staff writer Larissa MacFarquhar.
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