Share to Facebook Share to Twitter Share to Linkedin The Museum of Food and Drink reopened at the Empire Stores building in Brooklyn's DUMBO neighborhood ...
[+] in February 2024. Adam Ninyo New York City is full of museums to see and places to dine at but there’s one attraction combining these two interests. It’s also holding a flavorful exhibition.
In February 2024, the Museum of Food and Drink settled within the Empire Stores building in Brooklyn’s DUMBO neighborhood. Its second floor venue is the next recipe for this museum known by its moniker, MOFAD. “I always say that we’re like any other cultural institution [or] museum, but whereas many of them use the lens of visual arts or sculpture or dance to talk about the world, we look at the world through the lens of food and drink,” explained MOFAD’s President Nazli Parvizi.
“We always say that if you eat, you’re our audience.” MOFAD’s physical reopening, inside a reimagined brick warehouse dating back to the American Civil War and above Time Out Market New York, has peppered the museum’s return to Brooklyn. In 2022, the Museum of Food and Drink presented the exhibit, “African/American: Making the Nation’s .
.. [+] Table,” at The Africa Center in Manhattan.
© Clay Williams / http://claywilliamsphoto.com Its first brick-and-mortar location opened in Williamsburg in 2015, with the MOFAD Lab, a 5,000-square-foot design studio and gallery space. It was closed in May 2020, amid the impacting COVID-19 pandemic.
However, this museum’s story doesn’t begin here. MOFAD was envisioned in 2005 by a budding food writer and inventor named Dave Arnold, who planned out its initial format. In the next decade, the forming of a museum staff and funding from a Kickstarter campaign would launch MOFAD’s first exhibition.
MORE FOR YOU Google Is Deleting Gmail Accounts—3 Steps Needed To Keep Yours Used Tesla Cybertruck Price Continues To Crash Northern Lights Forecast: Here’s Where Aurora Borealis May Be Visible Tonight “BOOM! The Puffing Gun and the Rise of Cereal” marketed a 3,200-pound, circa 1930s machine built to whirl breakfast food puffs. In August 2013, the device was shown around New York City atop a moving vehicle and operated in demos by blasting out puff cereal. At their Williamsburg site, MOFAD held two exhibits, “Flavor: Making It and Faking It,” a 2015 viewing on tasting and smelling technology, and “Chow: Making the Chinese American Restaurant” a 2016 chronology on its origins and evolution.
function loadConnatixScript(document) { if (!window.cnxel) { window.cnxel = {}; window.
cnxel.cmd = []; var iframe = document.createElement('iframe'); iframe.
style.display = 'none'; iframe.onload = function() { var iframeDoc = iframe.
contentWindow.document; var script = iframeDoc.createElement('script'); script.
src = '//cd.elements.video/player.
js' + '?cid=' + '62cec241-7d09-4462-afc2-f72f8d8ef40a'; script.setAttribute('defer', '1'); script.setAttribute('type', 'text/javascript'); iframeDoc.
body.appendChild(script); }; document.head.
appendChild(iframe); const preloadResourcesEndpoint = 'https://cds.elements.video/a/preload-resources-ovp.
json'; fetch(preloadResourcesEndpoint, { priority: 'low' }) .then(response => { if (!response.ok) { throw new Error('Network response was not ok', preloadResourcesEndpoint); } return response.
json(); }) .then(data => { const cssUrl = data.css; const cssUrlLink = document.
createElement('link'); cssUrlLink.rel = 'stylesheet'; cssUrlLink.href = cssUrl; cssUrlLink.
as = 'style'; cssUrlLink.media = 'print'; cssUrlLink.onload = function() { this.
media = 'all'; }; document.head.appendChild(cssUrlLink); const hls = data.
hls; const hlsScript = document.createElement('script'); hlsScript.src = hls; hlsScript.
setAttribute('defer', '1'); hlsScript.setAttribute('type', 'text/javascript'); document.head.
appendChild(hlsScript); }).catch(error => { console.error('There was a problem with the fetch operation:', error); }); } } loadConnatixScript(document); (function() { function createUniqueId() { return 'xxxxxxxx-xxxx-4xxx-yxxx-xxxxxxxxxxxx'.
replace(/[xy]/g, function(c) { var r = Math.random() * 16 | 0, v = c == 'x' ? r : (r & 0x3 | 0x8); return v.toString(16); }); } const randId = createUniqueId(); document.
getElementsByClassName('fbs-cnx')[0].setAttribute('id', randId); document.getElementById(randId).
removeAttribute('class'); (new Image()).src = 'https://capi.elements.
video/tr/si?token=' + '44f947fb-a5ce-41f1-a4fc-78dcf31c262a' + '&cid=' + '62cec241-7d09-4462-afc2-f72f8d8ef40a'; cnxel.cmd.push(function () { cnxel({ playerId: '44f947fb-a5ce-41f1-a4fc-78dcf31c262a', playlistId: 'cce06289-75b9-40f5-8676-50e517ab7eb5', }).
render(randId); }); })(); The Museum of Food and Drink is presenting “Flavor: The World to Your Brain,” which shows how what ...
[+] we smell and taste can impact us. Adam Ninyo In April 2020, MOFAD had planned to open “African/American: Making the Nation’s Table” at The Africa Center in Harlem. Amid COVID, the exhibit was unveiled in February 2022.
Following this exhibit, MOFAD focused on finding a new home. “I think we wanted to be somewhere where we could be part of a community and part of an ecosystem,” remembered Parvizi. Part of that community involves programming.
Their event calendar features lectures and book release parties by chefs and culinary authors. Their “MOFAD @ Night” series often brings in local food and drink vendors. A recent sake tasting paired beverage servings with pizzas from a vendor downstairs.
Currently, MOFAD is presenting “Flavor: The World to Your Brain,” through early 2025. Curated by food scientists and culinary anthropologists, “Flavor” shows how the chemical components of everyday flavors not only shape our senses but also how they can be altered by engineering and design. This exhibit also correlates to how COVID-19 temporarily or permanently impacted many people’s taste and smell.
Nazli Parvizi became president of the Museum of Food and Drink in January 2021. Adam Ninyo “Some people recovered, some didn’t,” said Parvizi, “but it was a bizarre shared experience that showed people what the world is like when you can’t taste your food or smell it. And the lack of joy that goes with it or the sensory experience that goes with that.
” All of these offerings reflect MOFAD’s mission on what we eat and drink. They can involve history, cultural anthropology and chemistry and even politics or economics. Along with selling memberships, admission and merchandise, MOFAD puts on donation campaigns and silent auctions.
Their current auction runs now through September 9, 2024. Items range from a yearlong access to a special counter seat at Hamburger America in SoHo, to dinner for four at Hav & Mar in Chelsea. Parvizi became MOFAD’s president in January 2021, at a time when the museum was getting back on its feet.
Her resume includes roles within the Bloomberg administration and consulting in sectors, including with Hurricane Sandy recovery work. Along with exhibitions, the Museum of Food and Drink organized programming such as an evening social ..
. [+] gathering called "MOFAD @ NIght." Adam Ninyo After graduating from Barnard College, Columbia University, Parvizi co-owned a small catering company.
The day after 9/11, she and her business partner organized efforts by restaurants in providing meals to Ground Zero first responders. In the future, Parvizi would like MOFAD to develop more of a community space and be equipped to prepare and serve foods and drinks onsight. As for now, their location across from Brooklyn Bridge Park is a good spot as the area attracts locals and out-of-towners.
“The key is just making people look up to the second floor and letting them know about us,” said Parvizi. “But every day gets better. It's really been lovely to be here.
” The Museum of Food and Drink is located on the second floor of the Empire Stores building, at 55 Water St., Brooklyn..
