MOFAD and Education
The Museum of Food and Drink (MOFAD) is New York City's first food museum. MOFAD seeks to advance the public understanding of the culture, history, science, production, and commerce of food and drink. Our exhibition design studio, MOFAD Lab, houses small exhibitions that allow students to see, smell, touch, and explore while learning about different cuisines. Our multi-sensory approach to learning uses food as a lens to understand our world.
MOFAD is committed to active participation in food education. That is why the museum offers hands-on guided tours based on age-appropriate lesson plans. Our educational workshops promote a deeper look into the food system through exhibition content. We encourage students to think critically and creatively about food, as well as the stories and history connected to it. In our visits students have the opportunity to explore and relate to different food cultures and perspectives on eating. We offer a different experience and invite you to be part of it.
Chow: Making the Chinese American Restaurant
You might know it as Chinese takeout, Americanized Chinese food, or simply Chinese food. Whatever you call it, the food served at Chinese American restaurants is its own, authentic cuisine.
Today, this cuisine is served in nearly 50,000 restaurants across the United States. Most are independently owned, yet feature menus that are surprisingly similar. Most are run by recent Chinese immigrants, yet serve food that is distinctly American.
Where did these restaurants come from? How did they become so popular?
Chow offers students a journey through the history of Chinese American restaurants, with a focus on the political and cultural forces that have shaped the Chinese American experience. Along the way, students learn why every small town in America has a Chinese restaurant, understand the origins of the contemporary Chinese American menu, and hear the stories of pioneering Chinese Americans who helped create and popularize this unique cuisine.
Visit our groups and accessibility page for more information and to request a school group visit.
K-12 School Programs
The Story of Chop Suey
K - 3rd grade
Young students will see, smell, hear, and touch while learning about the Chinese immigrant experience and “Chop Suey Madness,” the phenomenon that swept the US 100 years ago, making Chinese American food popular everywhere. Students will touch a real wok, try their hand at using chop sticks, explore a real fortune cookie machine, and fold their own origami fortune cookie to take home.
recipes for success
4th - 8th grade
A guided exploration of Chow reveals how Chinese immigrants used opportunity and adaptation to carve out a successful niche in the restaurant industry. Students will look closely (with magnifying glasses!) at Chow’s extensive collection of antique and vintage Chinese American menus, gathering information to solve the mystery of how this new cuisine became so popular and widespread. Hands on learning includes a “chopstick challenge” and an origami fortune cookie-making project.
secrets of sauce
A guided exploration of Chow addresses the concepts of adaptation and opportunity as strategies for success used by Chinese American immigrants since 1849. Students will explore artifacts in the exhibition, making critical connections through discussion and writing. Students will also learn about the basic techniques and science of Chinese cooking through hands on activities including a "wok toss challenge" and a team-based project to create an original "Secret Sauce" using techniques and ingredients from traditional Chinese American flavor profiles. Option to add on a chef demonstration for an additional fee.
Flavor: Making it and Faking it
High School Only
Don’t miss this new science-based offering only for high school classes. Join us this fall and explore Flavor: Making It and Faking It, MOFAD’s first critically-acclaimed exhibition.
For a short time only, we are revamping elements of Flavor to give high school classes another chance to experience the fun and fascinating science behind the flavor industry.
Flavor explores these questions:
What is the difference between taste and flavor?
How do the five senses and memory influence our experience of flavor?
What do the words “natural” and “artificial” really mean?
How do flavorists use science to create many of the flavors in our food?
Students will work in small groups and conduct a variety of experiments to uncover the answers to these questions and many more.
Make your reservation soon for the exhibition The New York Times called "not just hands-on, but tongue-on and nostrils-on," and join us for this limited time offer.