Wednesday, August 20, 2025

We Need To Talk About Pakistani Cuisine

round white ceramic plate filled with waffle

round white ceramic plate filled with waffle

Overview

Flavor is a sensory journey through our bodies and our world, designed and curated by food scientists and culinary anthropologists. Unpack what really happens in our heads when we experience the flavors of food, discover the ways flavor companies engineer and design the flavors that we eat almost every day, and learn what natural and artificial flavoring really mean. With millions around the world losing their senses of smell and taste due to COVID-19, Flavor is a timely look at the sensory experience that makes us love food and drink!

Exhibition supporters

Special thanks to Glen Whitney, Bloomberg Philanthropies, Goya, Midtown Equities, and Brooklyn Bridge Park for making this exhibition possible.

Museum of Food and Drink

55 Water Street, 2nd FlrBrooklyn, NY, 11201, United States

Wednesday, August 20

6:30 PM 9:00 PM

$0 - $14

Free for children below 5. Tickets start from $7

Book ticket

Interested in bringing your class to MOFAD? Send an inquiry to schoolgroups@mofad.org

Museum of Food and Drink

55 Water Street, 2nd FlrBrooklyn, NY, 11201, United States

Wednesday, August 20

6:30 PM 9:00 PM

$0 - $14

Free for children below 5. Tickets start from $7

Book ticket

Interested in bringing your class to MOFAD? Send an inquiry to schoolgroups@mofad.org

Museum of Food and Drink

55 Water Street, 2nd FlrBrooklyn, NY, 11201, United States

Wednesday, August 20

6:30 PM 9:00 PM

$0 - $14

Free for children below 5. Tickets start from $7

Book ticket

Interested in bringing your class to MOFAD? Send an inquiry to schoolgroups@mofad.org

Highlights/Installation Images

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Reviews

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

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– The New York Times

Exhibition Highlights

Curtain of Many

Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.

Curtain of Many

Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.

Curtain of Many

Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.

Curtain of Many

Immerse yourself in this larger-than-life installation of 7,250 Chinese takeout boxes. Each one represents seven of the nearly 50,000 Chinese American restaurants in the country.

Menu Timeline

View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.

Menu Timeline

View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.

Menu Timeline

View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.

Menu Timeline

View a stunning timeline of Chinese American restaurant menus dating back to 1910. Beautifully designed and lovingly curated by MOFAD, these artifacts show the evolution of the cuisine, decade by decade.

KitchenAid Culinary Studio

Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.

KitchenAid Culinary Studio

Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.

KitchenAid Culinary Studio

Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.

KitchenAid Culinary Studio

Enjoy tastings created by the country's most talented chefs who specialize in Chinese American cuisine. Each month, MOFAD will feature a different tasting.

Exhibition Advisors

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Chefs

The following chefs and authors have contributed recipes to the KitchenAid Culinary Studio.

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Yong Chen

Professor, School of Humanities, University of California, Irvine; author of Chop Suey, USA: The Story of Chinese Food in America

Andrew Coe

Culinary historian and author of Chop Suey: A Cultural History of Chinese Food in the United States

John Eng-Wong

Special Advisor, American Studies, Brown University

Madeline Hsu

Professor, Department of History; Core Faculty, Center for Asian American Studies, University of Texas at Austin

Heather Lee

Assistant Professor of Global China Studies, NYU Shanghai

Mike Lee

Food Futurist, The Future Market; born and raised in Chinese-American restaurants

Anne Mendelson

Culinary historian and author of Chow Chop Suey: Food and the Chinese American Journey

Robert Sietsema

Senior Critic, Eater.com

Emma Teng

T.T. and Wei Fong Chao Professor of Asian Civilizations, MIT

Cedric Yeh

Associate Curator, Smithsonian National Museum of American History

Watch Grace Young’s Award-Winning Video: “The Breath of a Wok.”

Inspired by Grace Young and Alan Richardson's award-winning cookbook The Breath of a Wok, this video shows how the wok's ingenious design (concave shape, sloping high sides, 5-quart capacity, and broad surface) is ideally suited for the eight classic Chinese techniques: stir-frying, pan-frying, braising, steaming, boiling, poaching, deep-fat frying, and smoking.

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MOFAD

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About

Contact Us

Visit

Plan your visit

Buy Tickets

Student Tours

Bloomberg Connects

What’s going on

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Membership

Social

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Twitter

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©2025 MOFAD. All rights reserved.

Stay updated on food culture with us

Subscribe to our weekly newsletter

MOFAD

Home

About

Contact Us

Visit

Plan your visit

Buy Tickets

Student Tours

Bloomberg Connects

What’s going on

Exhibitions

Programs

Get Involved

Work with us

Newsletter

Volunteer with us

Influencer Program

Membership

Donations

Membership

Social

Instagram

Twitter

Facebook

YouTube

TikTok

©2025 MOFAD. All rights reserved.

Stay updated on food culture with us

Subscribe to our weekly newsletter

MOFAD

Home

About

Contact Us

Visit

Plan your visit

Buy Tickets

Student Tours

Bloomberg Connects

What’s going on

Exhibitions

Programs

Get Involved

Work with us

Newsletter

Volunteer with us

Influencer Program

Membership

Donations

Membership

Social

Instagram

Twitter

Facebook

YouTube

TikTok

©2025 MOFAD. All rights reserved.