MOFAD - Museum of Food and Drink

MOFAD - Museum of Food and Drink MOFAD is a new kind of museum that brings the world of food to life with exhibits you can taste, touch, and smell. MOFAD (Museum of Food and Drink) is a new kind of museum that brings the world of food to life with exhibits you can taste, touch, and smell.
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We inspire public curiosity about food, what it means, and how it connects with the world around us. Our goal to be the world’s premier food museum and a global educational resource that inspires generations of curious eaters of all ages and backgrounds. The museum currently operates MOFAD Lab, a 5,000-square-foot experimental space in Williamsburg, Brooklyn where Chow: Making the Chinese American Restaurant is currently on show through February 2018. **PLEASE NOTE: We will be closed for refurbishment February 19-April 12. MOFAD opens to the public on April 13!**

Operating as usual

Thank you VOA Indonesia for highlighting the amazing panelists from our January program "Ikat Rasa: Weaving Indonesian F...
01/29/2021
Ikat Rasa, Event kuliner Indonesia di Museum Makanan dan Minuman Brooklyn, New York

Thank you VOA Indonesia for highlighting the amazing panelists from our January program "Ikat Rasa: Weaving Indonesian Flavors and Traditions Outside the Motherland," Indonesia Eats, ChiliCali, founders of Indo Java Groceries, and Chef Felisia Tan!

Dalam suasana pandemi, para pengusaha kuliner Indonesia dari New York dan San Fransisco melakukan diplomasi kuliner dengan mengenalkan menu dan makanan Indo...

Over the years, food in Nigeria has been weaponized, withheld, and used as a means of corruption and coercion by those i...
01/29/2021
Food Changed the Course of Nigeria’s #EndSARS Movement

Over the years, food in Nigeria has been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was about reclaiming that power for the people.

Food in Nigeria has long been weaponized, withheld, and used as a means of corruption and coercion by those in power. The #EndSARS movement was, in part, about reclaiming that power for the people

Descended from enslaved West Africans who were brought to work the rice plantations of the lower Atlantic coast, the Gul...
01/29/2021

Descended from enslaved West Africans who were brought to work the rice plantations of the lower Atlantic coast, the Gullah Geechee cultivated a distinct culture and cuisine that formed a clear connection from Africa to the land and seasons of the Lowcountry.

Join Chefs Amethyst Ganaway and BJ Dennis for a virtual cooking demo + conversation lead by Michelle Lanier, director of North Carolina Division of State Historic Sites.

Our virtual event is held in partnership with Smithsonian Folklife on 2/3 at 8pm EST via Zoom. RSVP: https://bit.ly/BHMxGG 🦀

Join us for a free virtual storytelling and poetry event honoring the legacy of African American food activism led by Ko...
01/28/2021
The Legacy of Food Activism: A Storytelling Event — Museum of Food and Drink (MOFAD)

Join us for a free virtual storytelling and poetry event honoring the legacy of African American food activism led by Korsha Wilson of A Hungry Society with Therese Nelson of Black Culinary History, Chef Omar Tate, Paola Velez of Bakers Against Racism, The Common People Poetry Group, and others.

We'll see you via Zoom on Thursday, 2/25 at 8pm EST. RSVP! ✊🏿

Food has always been political. African American ancestors paved the way for our modern-day food activism, from the grass-roots efforts of Georgia Gilmore selling food at the Montgomery bus boycotts to the Black Panthers laying out the blueprint for free breakfast programs. While our heroes did not

"For the Culture" magazine celebrates Black women and femmes in food. Its creator and editor in chief, Klancy Miller, sp...
01/28/2021
For the Culture magazine celebrates Black women in food. Finally.

"For the Culture" magazine celebrates Black women and femmes in food. Its creator and editor in chief, Klancy Miller, spoke about the challenges and thrills of publishing the first issue.

For the Culture, a magazine that celebrates Black women in food and beverage, makes its debut and is the latest sign of a shifting food media landscape.

Trace the ancestral history of farming and cooking in Georgia with chef Mashama Bailey of The Grey, CheFarmer Matthew of...
01/28/2021
Coastal Roots: Tracing the Ancestral History of Farming and Cooking in Georgia — Museum of Food and Drink (MOFAD)

Trace the ancestral history of farming and cooking in Georgia with chef Mashama Bailey of The Grey, CheFarmer Matthew of Gilliard Farms, and chef Adrian Lipscombe, founder of 40 Acres Project, on 2/23, 8pm EST, via Zoom.

We will premiere the screening of a MOFAD original VR short film featuring Gilliard Farms. Tickets purchased by 12pm EST 2/5 include the option to purchase virtual reality headsets to experience the film in 3D at home!

Join us for a conversation with chef and farmer Matthew Raiford of Gilliard Farms, and Chef Mashama Bailey of The Grey, moderated by restaurant owner and founder of The 40 Acres and a Mule Project, Adrian Lipscombe , as they explore their ancestral roots of farming and cooking in coasta

📢TONIGHT📢Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the traditions and st...
01/28/2021

📢TONIGHT📢

Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the traditions and stories of her family's chai masala.

She will demo how to make her morning spiced tea + turn that into an ice cream float, and share the secrets to an indulgent melted ice cream chai masala cake!

We’ll see you via Zoom 1/28 at 7pm EST. RSVP now: https://bit.ly/ChaiMasalaMalai 🍰

🥃LAST WEEK TO GET WHISKEY WITH YOUR TIX🥃 Discover the overlooked history and longtime traditions of African American dis...
01/27/2021
Food for Thought | The Greene Space X MOFAD Presents Uncle Nearest: Untold Stories Behind the Whiskey Still — Museum of Food and Drink (MOFAD)

🥃LAST WEEK TO GET WHISKEY WITH YOUR TIX🥃

Discover the overlooked history and longtime traditions of African American distillers via a cocktail demo +conversation with CEO of Uncle Nearest Premium Whiskey Fawn Weaver, The Brooklyn Brewery’s brewmaster Garrett Oliver, and mixologist Shannon Mustipher on 2/17, 8pm EST via Zoom.

Order a bottle of Uncle Nearest Premium Whiskey along with your tickets purchased by 2/3 to follow the cocktail demo! (US only, must be +21). 🥂

Whether you prefer your whiskey neat, straight up, or on the rocks—you’re sipping on American history. In the mid-1800s, the first African American master distiller on record in the US, Nearest Green, taught Jack Daniel how to make whiskey in Lynchburg, Tennessee. As an enslaved man, he refined ...

📢ATTN: SWEET TOOTHS📢Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the tradit...
01/27/2021
Chai Masala: Exploring Traditions of Family Spice Blends — Museum of Food and Drink (MOFAD)

📢ATTN: SWEET TOOTHS📢

Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the traditions and stories of her family's chai masala.

She will demo how to make her morning spiced tea + turn that into an ice cream float, and share the secrets to an indulgent melted ice cream chai masala cake!

We’ll see you via Zoom 1/28 at 7pm EST. RSVP now! 🍰

Join Pooja Bavishi, founder and CEO of Malai , as she shares the traditions and stories of her Chai Masala, a blend of spices that her family has used in their tea, that has been passed down in her family for generations. Pooja will show us how to make her morning cup of Masala Chai and how to tu

How has rice impacted Black culture?Trace its roots from Africa and the Caribbean to the American South with curator and...
01/27/2021
GROWING RICE: A Migration Story from Seed to Plate — Museum of Food and Drink (MOFAD)

How has rice impacted Black culture?

Trace its roots from Africa and the Caribbean to the American South with curator and historian Savona Bailey-McClain of State of the Arts NYC Edition, chef JJ Johnson of rice restaurant Fieldtrip, author of The Cooking Gene and culinary historian Michael Twitty, and rice farmer Nfamara Badjie on Tuesday, 2/16, 8pm EST via Zoom. RSVP now! 🍚

Rice is a food that can be found at the center of tables around the globe. It connects cultures internationally but as Michael Twitty has said, “Rice has a long history with culinary justice.” Spend an evening learning about the culinary history of rice and its African diasporic identity, with c...

On January 26, 1932, William Wrigley, Jr. passed away. He started Juicy Fruit chewing gum in 1893, and later Wrigley’s S...
01/26/2021
How Wrigley Chewed Its Way to Gum Greatness | JSTOR Daily

On January 26, 1932, William Wrigley, Jr. passed away. He started Juicy Fruit chewing gum in 1893, and later Wrigley’s Spearmint. Wrigley’s became the largest chewing gum manufacturer in the world.

William Wrigley, Jr. started off as a soap salesman and became a prodigy of consumerism. He sold Americans chewing gum with claims of health benefits.

Each week we share the story of an American culinary hero from our Legacy Quilt, telling the often overlooked history of...
01/26/2021

Each week we share the story of an American culinary hero from our Legacy Quilt, telling the often overlooked history of the countless Black farmers, chefs, food and drink producers, who have laid the foundation for American food culture.

The Quilt is part of our upcoming exhibition, "African/American: Making the Nation's Table."

This week's featured quilt block is Eugene Allen.
Allen was a White House butler who never missed a day of work. He served for 34 years under eight presidents: Truman, Eisenhower, Kennedy, Johnson, Nixon, Ford, Carter, and Reagan. He was the first butler to receive an invitation to a state dinner.

📢ATTN: SWEET TOOTHS📢Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the tradit...
01/25/2021
Chai Masala: Exploring Traditions of Family Spice Blends — Museum of Food and Drink (MOFAD)

📢ATTN: SWEET TOOTHS📢

Warm up this winter with founder and CEO of Malai Ice Cream, Pooja Bavishi, as she shares the traditions and stories of her family's chai masala.

She will demo how to make her morning spiced tea + turn that into an ice cream float, and share the secrets to an indulgent melted ice cream chai masala cake!

We’ll see you via Zoom 1/28 at 7pm EST. RSVP NOW 🍰

Join Pooja Bavishi, founder and CEO of Malai , as she shares the traditions and stories of her Chai Masala, a blend of spices that her family has used in their tea, that has been passed down in her family for generations. Pooja will show us how to make her morning cup of Masala Chai and how to tu

Thank you Texas Monthly Magazine for featuring our event "Black Smoke: The History of African American Barbecue!" Join B...
01/25/2021
BBQ News Roundup: West Texas Gets Barbecue on the School Bus

Thank you Texas Monthly Magazine for featuring our event "Black Smoke: The History of African American Barbecue!" Join BBQ historian Howard Conyers, PhD, pitmasters behind Ed Mitchell's Q, and culinary historian Adrian Miller, Soul Food Scholar! RSVP here: bit.ly/BHMxBS 🔥

Plus, Snow's reopens, Killen's expands, and an honest pitmaster job posting.

Thank you The New York Times for featuring our event with Malai Ice Cream founder Pooja Bavishi this Thursday, January 2...
01/25/2021
Learn About Lichen and Sculpt a Self-Portrait

Thank you The New York Times for featuring our event with Malai Ice Cream founder Pooja Bavishi this Thursday, January 28 at 7pm EST via Zoom! Learn to make spiced tea, chai ice cream floats, and a melted ice cream cake! RSVP HERE: http://bit.ly/ChaiMasalaMalai

This week, celebrate Australia Day, make masala chai and listen to Natalie Portman discuss her new children’s book.

This February, join us for a series of programs highlighting themes from our upcoming exhibition, African/American: Maki...
01/25/2021

This February, join us for a series of programs highlighting themes from our upcoming exhibition, African/American: Making the Nation’s Table, the opening of which has been delayed since March 2020.

In honor of #BlackHistoryMonth, six online programs will celebrate the contributions of African American chefs, distillers, activists, innovators, and inventors to our nation’s shared culinary identity.

Register now: http://bit.ly/BHMxMOFAD ✊🏿

📢LAST CHANCE TO CLAIM VR HEADSETS📢Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan...
01/25/2021
BLACK SMOKE: The History of African American Barbecue — Museum of Food and Drink (MOFAD)

📢LAST CHANCE TO CLAIM VR HEADSETS📢

Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan Mitchell for a virtual conversation led by culinary historian Adrian Miller, Soul Food Scholar, that explores the preservation of African American foodways on 2/10 8pm EST via Zoom.

We will also premiere the screening of MOFAD’s original VR short film featuring Jones BBQ! Order tickets with headsets before 12pm EST 1/25.

Across the United States, the popularity of barbecue has exploded with regional specialties in every state—but are we honoring the foregoers of this culinary tradition? Often erased from American history, enslaved Africans wrote the narrative for the modern story of American barbecue. &

🫒TOMORROW🫒Join organic farmers Agriturismo Casa Caponetti and EXAU Olive Oil with Italian cuisine expert Cooking with Vi...
01/24/2021
Food for Thought | The Greene Space X MOFAD Presents First Pressed: An Olive Oil Exploration — Museum of Food and Drink (MOFAD)

🫒TOMORROW🫒

Join organic farmers Agriturismo Casa Caponetti and EXAU Olive Oil with Italian cuisine expert Cooking with ViolaBuitoni! Learn to properly taste and choose olive oil + we'll demo two recipes. Via Zoom on 1/25 at 8pm EST.

Extra Virgin. Cold Pressed. Olio Nouvo. Not all olive oils are created equally, but — lucky for us — we’ve gathered olive oil savants to share their time-honored insights into the vast world of olive oil, from production, sustainability, flavor, fraud and more.  Lorenzo Caponetti, organic

On January 24, 1920, The Eskimo Pie was patented by Christian K. Nelson, first sold in 1922 as “I-Scream Bars.” Nearly a...
01/24/2021
Maker of Eskimo Pie Ice Cream Will Retire ‘Inappropriate’ Name

On January 24, 1920, The Eskimo Pie was patented by Christian K. Nelson, first sold in 1922 as “I-Scream Bars.” Nearly after a century of the frozen treat's existence, the company decided to retire its culturally insensitive name and branding.

As worldwide demonstrations denounce racism, the company behind the nearly 100-year-old frozen treat said it was time to rename a brand considered culturally insensitive.

🫒LAST WEEKEND FOR TICKETS🫒Join organic farmers Agriturismo Casa Caponetti and EXAU Olive Oil with Italian cuisine expert...
01/23/2021
Food for Thought | The Greene Space X MOFAD Presents First Pressed: An Olive Oil Exploration — Museum of Food and Drink (MOFAD)

🫒LAST WEEKEND FOR TICKETS🫒

Join organic farmers Agriturismo Casa Caponetti and EXAU Olive Oil with Italian cuisine expert Cooking with ViolaBuitoni! Learn to properly taste and choose olive oil + we'll demo two recipes. Via Zoom on 1/25 at 8pm EST.

Extra Virgin. Cold Pressed. Olio Nouvo. Not all olive oils are created equally, but — lucky for us — we’ve gathered olive oil savants to share their time-honored insights into the vast world of olive oil, from production, sustainability, flavor, fraud and more.  Lorenzo Caponetti, organic

📢LAST WEEKEND TO CLAIM VR HEADSETS📢Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Rya...
01/23/2021
BLACK SMOKE: The History of African American Barbecue — Museum of Food and Drink (MOFAD)

📢LAST WEEKEND TO CLAIM VR HEADSETS📢

Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan Mitchell for a virtual conversation led by culinary historian Adrian Miller, Soul Food Scholar, that explores the preservation of African American foodways on 2/10 8pm EST via Zoom.

We will also premiere the screening of MOFAD’s original VR short film featuring Jones BBQ!

Across the United States, the popularity of barbecue has exploded with regional specialties in every state—but are we honoring the foregoers of this culinary tradition? Often erased from American history, enslaved Africans wrote the narrative for the modern story of American barbecue. &

Join us for a virtual exploration of the overlooked history and longtime traditions of African American distillers + a c...
01/22/2021
Food for Thought | The Greene Space X MOFAD Presents Uncle Nearest: Untold Stories Behind the Whiskey Still — Museum of Food and Drink (MOFAD)

Join us for a virtual exploration of the overlooked history and longtime traditions of African American distillers + a cocktail demo with CEO of Uncle Nearest Premium Whiskey Fawn Weaver, The Brooklyn Brewery’s brewmaster Garrett Oliver, and mixologist Shannon Mustipher on 2/17, 8pm EST via Zoom.

Order a bottle of Uncle Nearest Premium Whiskey along with your tickets purchased by 2/3 (US only, must be +21).

Whether you prefer your whiskey neat, straight up, or on the rocks—you’re sipping on American history. In the mid-1800s, the first African American master distiller on record in the US, Nearest Green, taught Jack Daniel how to make whiskey in Lynchburg, Tennessee. As an enslaved man, he refined ...

Ozoz Sokoh is a Nigerian food explorer, who created a digital library with free-to-access ebooks focused on the culinary...
01/21/2021
Digital Library — Feast Afrique

Ozoz Sokoh is a Nigerian food explorer, who created a digital library with free-to-access ebooks focused on the culinary heritage of West Africa and the African Diaspora.

The Feast Afrique Digital Library features 190+ books and collections, from 1828 to the present day, including 84 featured in Toni Tipton-Martin's book, The Jemima Code: Two Centuries of African American Cookbooks.

Digital Library This library currently lists 190+ books and collections, referenced in The Jemima Code and more, from 1828 to the present day.(I try to update it as I find info, at least monthly) They live on virtual shelves on The Internet Archive (to read, click ‘borrow’ and you’ll see optio...

On January 21, 1985, James Beard, American culinary expert and cookbook author, passed away at age 81. He left a legacy ...
01/21/2021
A Deeper, Darker Look at James Beard, Food Oracle and Gay Man

On January 21, 1985, James Beard, American culinary expert and cookbook author, passed away at age 81. He left a legacy of culinary excellence and integrity to generations of home cooks and professional chefs.

A new biography traces the influence he wielded as a writer and the pain he endured for his sexuality in an unwelcoming world.

This February, join us for a series of programs highlighting themes from our upcoming exhibition, African/American: Maki...
01/20/2021

This February, join us for a series of programs highlighting themes from our upcoming exhibition, African/American: Making the Nation’s Table, the opening of which has been delayed since March 2020.

In honor of #BlackHistoryMonth, six online programs will celebrate the contributions of African American chefs, distillers, activists, innovators, and inventors to our nation’s shared culinary identity.

Register now: http://bit.ly/BHMxMOFAD ✊🏿

Often erased from American history, are the enslaved Africans who wrote the narrative for the modern story of American b...
01/20/2021
BLACK SMOKE: The History of African American Barbecue — Museum of Food and Drink (MOFAD)

Often erased from American history, are the enslaved Africans who wrote the narrative for the modern story of American barbecue.

Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan Mitchell for a virtual conversation led by culinary historian Adrian Miller, Soul Food Scholar, that explores the preservation of African American foodways on 2/10 8pm EST via Zoom.

We will also premiere the screening of MOFAD’s original VR short film featuring Jones BBQ! Tickets purchased by January 25th include the option to purchase virtual reality headsets to experience the film in 3-D.

Across the United States, the popularity of barbecue has exploded with regional specialties in every state—but are we honoring the foregoers of this culinary tradition? Often erased from American history, enslaved Africans wrote the narrative for the modern story of American barbecue. &

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#MOFAD
Ever wonder how peanuts are harvested? Click below to read the Social Butterfly's story, view photos, and watch video footage of peanuts being harvested by a third-generation farmer.
Rare 19th century menu featured in new video.
Hi, i still have not Received a confirmation Email for tonights Event but have a purchase Number. Would Love to attend. Kind regards.
Hi, I believe that I RVSP'd for your Xenophobia webinar, but was never sent confirmation. Now, you're sold out. Please help! Thanks.
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I wanted to message this in, not make a post, but unfortunately no option, so feel free to delete. Just wanted to suggest a good candidate for your longform read shares-
A must see in Brooklyn!
It might be good for someone at MOFAD to address peoples’ concerns about the tickets, and respond. It looks like there is an arrow at the bottom of the page you can click that takes you past the high priced tickets, but this is not clear and many people think the tickets cost a minimum of $750.00.
Coming to MOFAD during the planned MTA weekend work on the L (Feb-Mar 2019)? Take the J-M-Z to Marcy Av and hop on the free shuttle bus to Union and Metropolitan Av (one block from Lorimer St)
Menus, wine labels, and even food (dating to the 19th century) are part of the extensive and extraordinary collection of culinary items found at Hotel de Paris Museum.