The Museum of Food and Drink (MOFAD) is a nonprofit dedicated to advancing public understanding of the culture, history, science, production, and commerce of food and drink.
MOFAD Lab is the museum's inaugural design studio and gallery space located in the heart of Williamsburg, Brooklyn. In this space, MOFAD creates exhibits and hosts an array of public programs, including cooking classes, guided tastings, hands-on workshops, science demonstrations, discussions, and seminars. Chow: Making the Chinese American Restaurant is currently on show at MOFAD Lab.
Supported by a diverse community of donors, volunteers, and partners, MOFAD is working toward building the world's first large-scale museum with exhibits you can eat. This global center for learning will feature multiple exhibition galleries, program and workshop space, a garden, café, and more.
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.
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.