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Museum of Food and Drink Opens to Public with “Flavor: Making It and Faking It”

Brooklyn is in the spotlight for food and drink again, but this time, it’s because of a museum

Museum of Food and Drink Opens to Public with “Flavor: Making It and Faking It”
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Baked In BushwickBaked In Bushwick
Museum of Food and Drink Opens to Public with "Flavor: Making It and Faking It"

Brooklyn is in the spotlight for food and drink again, but this time, it’s because of a museum. MOFAD lab, New York’s first museum dedicated to food and drink, opened its doors last Wednesday in Williamsburg, showcasing an interactive exhibition on the history of flavors and smells, particularly focusing on the rise and manufacturing of vanillin and MSG.

We have museums dedicated to art, cinema, dinosaurs, and design, but until this point, none had focused on Bushwick’s favorite hobby: eating and drinking. As food historian and MOFAD Advisory Board Member Jessica Harris stated at the grand opening, “food is the lingua franca of the 21st century.” It is fitting, then, that MOFAD Lab founder David Arnold and his team opened a contemporary space celebrating a contemporary pastime.

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