In the history of humankind we have never been as interested in what we eat and where it comes from as we are today.
By Lindsey McClave
In a world as obsessed with food and drink as ours, it’s difficult to believe we lack a museum dedicated to the very object of our infatuation. With the advent of food porn and amateur photos of dishes from around the globe inundating all social media platforms, we have never been more interested in what we are eating and where it is coming from. Chef Dave Arnold understood the crucial importance of building a dedicated space to the intricacies of the gastronomic world. For this reason, he has spent the last ten years tirelessly working to open the Museum of Food and Drink.
Museum of Food and Drink (MOFAD)
The museum opened its doors on October 28, 2015, in Brooklyn’s Williamsburg neighborhood. As intended, the Museum of Food and Drink—MOFAD—enlists the noses, eyes, and palates of visitors to craft their experiences, and the first exhibition does not disappoint. Flavor: Making It and Faking It is a dynamic walk through the history, physiology, science and culture of taste. From smell-machines to tasting tablets the exhibition aims to define the blurred lines of natural and artificial flavors, allowing guests to smell and taste for themselves the difference between pure vanilla beans and vanillin, or to compare the sensory experience of eating MSG compared to natural sources of umami (think mushrooms and seaweed). MOFAD is committed to exploring and explaining the science behind what we eat and drink, and this initial exhibition tackles how we experience natural and chemical flavors and what it means to craft flavors in the comfort of a lab versus those derived from nature.
Galleries inside the Museum of Food and Drink