Wednesday, August 20, 2025
We Need To Talk About Pakistani Cuisine
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
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
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
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
Lorem ipsum dolor sit amet consectetur. Aliquam nulla neque risus ac sed consequat molestie dictum. Porta convallis sed.
– 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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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
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
Cedric Yeh
Associate Curator, Smithsonian National Museum of American History
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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Stay updated on food culture with us
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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
YouTube
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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
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
YouTube
TikTok
©2025 MOFAD. All rights reserved.