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About

The Museum of Food and Drink (MOFAD) is launching New York City's first food museum with exhibits you can eat. Our mission is to change the way people think about food and inspire day-to-day curiosity about what we eat and why.

MOFAD, a 501(c)(3) non-profit, aspires to become the global leader for food education: visitors will learn about the culture, history, science, production, and commerce of food and drink through exhibits and programs that emphasize sensory engagement. When visitors come to MOFAD, they won't just see and touch - they will smell and taste as well.

The time is right for an educational institution that enables people of all ages and backgrounds to make better, more informed choices for themselves, their communities, and the environment. This will be a museum for everyone: food is culture, and the Museum of Food and Drink will show why.

Our Goals

Educate the public and encourage an appreciation of culinary history and anthropology.

Inspire a new generation of informed consumers, chefs, food educators, and producers.

Connect people to what they eat by explaining food production and distribution.

Preserve an appreciation and understanding of lost and endangered regional cuisines and culinary arts.

Create solutions to the food challenges of the 21st century by serving as a center for innovation.

Our Values

Everyone eats. People of all ages and backgrounds, from picky and apathetic eaters to gastronomes and food lovers, should care about food.

Informed eaters are better eaters. They make better choices for their taste buds, health, community, and environment.

Food is culture. It is more than simply what is on our plates: it is a common denominator of human relationships.

Food is personal. People should be approached with a non-judgmental attitude about their diet.

Food is participatory. To best learn about food, you must taste, smell, and think.

Food is fun. A positive, non-fear-based outlook is the best way to approach food education.

Project Status

MOFAD is well on its way, and we've got an all-star team working tirelessly to develop programs, raise funds, and secure a future home for the museum. While we make rapid progress toward opening the brick-and-mortar museum, we're rolling out our educational programs, pop-up exhibits, and more. Join our mailing list to stay in touch!

Vision

The Museum of Food and Drink will feature a series of rotating exhibitions that provide an in-depth look at topics related to food history (how did the search for spices drive the age of exploration?), culture (what is the socioeconomic role of street food in cities?), science (where does soil come from, and why does it matter?), production (how is breakfast cereal made?), and commerce (what is the impact of coffee on world trade?). Through tastings, live demonstrations, and hands-on activities, these innovative exhibitions will bring to life the vital role of food in human culture.

In addition to world-class exhibitions, MOFAD will become a leader in food education, both within and without the museum's four walls. Traveling exhibits, in-school educational programming, and youth development opportunities will bring the museum into the community and ensure MOFAD stays true to its mission of providing accessible and relevant food education for all. The museum's varied in-house programs will reach a similarly broad audience. From lively debates on food politics to participatory cooking events and workshops on cutting-edge kitchen technology, a day at MOFAD will be a multifaceted educational experience that engages the senses, inspires curiosity, and encourages a deeper understanding of the many connections between food and the world around us.


Why isn't there a museum devoted to food at the same level of something that's like the Natural History Museum or the Smithsonian? If I want to learn about you, I'm going to go to your house and we'll break bread. We'll have dinner. Then I feel like I'll know who you are. And it's that idea that we can experience cultures through what we eat and how we eat and the history of how we eat. That (idea) needs a museum because you can't eat on TV. You can't read about food and have tasted it.

Dave Arnold on CNN's The Next List, 2012