MOFAD is New York City’s first museum dedicated solely to food and drink, a hugely welcome addition to the cultural scene of New York. With great anticipation, Churncraft visited on opening day.
MOFAD is located in the trendy foodie scene of Williamsburg, Brooklyn in a design studio called the MOFAD Lab. The Lab features a “series of rotating exhibitions that provide an in-depth look at topics related to food history, culture, science, production and commerce.” The first exhibition, called Flavor: Making It and Faking It, teaches the visitor about the flavor industry. Through the Smell Synth and taste tablets, visitors get to sniff their way through natural and artificial flavors in their simplest forms.
We were fascinated by the flavor exhibit and how it pertains to butter. The buttery flavor that everyone knows and loves is derived from an organic compound called diacetyl. Natural diacetyl is a byproduct of fermentation that also occurs in alcoholic beverages like “buttery” California Chardonnay. Manufacturers of artificial butter and margarine add diacetyl to make their products taste like the real thing.
The most entertaining and interesting part of the exhibit was the interactive Smell Synth. The synth produces various aromas and smells and allows visitors to mix, match and create a host of flavors. Our favorite combo was butter and maple (diacetyl and methyl cyclopentenolone), which created the delicious smell of fresh waffles. After leaving the MOFAD Lab we were craving the real deal, so a trip to nearby Sweetchick NYC for homemade Southern waffles and fried chicken rounded out the afternoon.
Can’t wait to see what MOFAD brings us next!
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.