One of the benefits of moving to Brooklyn is all the exciting food events that occur in the city. An event I'm really excited for is the opening of the Museum of Food and Drink (MOFAD), a new addition to the food and museum scene here. The museum has been at events before but they are moving into their first permanent space of around 5,000 square feet in Williamsburg.
The museum is opening at the end of October and promises to be a pretty awesome place. From hosting food and science speakers, as well as chefs doing demos, in addition to their interactive exhibits there should be a rotating selection of cool things to do (and eat!).
They also have a pretty impressive lineup of founders, supporters and advisors, including Dave Arnold, Harold McGee, Mandy Aftel, Peter J. Kim, Mario Batali, Marcus Samuelsson, Wylie Dufresne, David Chang, and Questlove, among many others.
Their first exhibit at the new space is Flavor: Making It and Faking It, which looks at the building blocks of flavor and how food companies create synthetic flavors. From their press release:
You know the delicious flavors of your favorite foods? It turns out they can be simulated without any foods at all, using ingenious science and technology developed by the flavor industry. Like it or not, you probably eat something every day that has been flavored with their products.
Tickets for "Flavor" just went on sale and there are a limited amount available. You can get them online and they are only $10 for adults, $5 for children, and free for kids under 5.
I'll be going to the museum once it opens and will write some more about their exhibits and speakers then. But if you're going to be in the New York City area anytime in the next few months it's definitely worth a look.
What type of food exhibits or issues would you like to see explored?
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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