The Museum Of Food And Drink
The Museum Of Food And Drink
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About this organization
Mission
The 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. We believe that food is culture, and as the most universal aspect of human existence, it is a powerful lens for understanding each other and the world around us. MOFAD uses this power to create cultural change toward a more thoughtful, caring, and equitable future.
About
THE 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. WITH ITS UNIQUE CURATORIAL VISION AND DEEP CULTURAL AND CULINARY CONNECTIONS, MOFAD AIMS TO BE THE WORLD'S FIRST LARGE-SCALE, INDEPENDENT FOOD MUSEUM. FOUNDED ON THE NOTION THAT FOOD IS CULTURE, MOFAD HIGHLIGHTS HOW FOOD CONNECTS US WITH EACH OTHER AND THE WORLD AROUND US. AT MOFAD'S EXHIBIT DESIGN STUDIO, THE MUSEUM HAS CREATED INNOVATIVE, MULTI-SENSORY EXHIBITIONS ON THE HISTORY OF BREAKFAST CEREAL, THE SURPRISING SCIENCE OF FLAVOR, AND THE MAKING OF THE CHINESE-AMERICAN RESTAURANT.IN 2018, MOFAD CARRIED OUT THE FOLLOWING CORE ACTIVITIES IN SERVICE OF ITS EDUCATIONAL MISSION:EXHIBITION RELAUNCH: "CHOW: MAKING THE CHINESE AMERICAN RESTAURANT"DUE TO POPULAR DEMAND, MOFAD RELAUNCHED ITS PERMANENT EXHIBITION, "CHOW: MAKING THE CHINESE AMERICAN RESTAURANT," WHICH CELEBRATES THE BIRTH AND EVOLUTION OF CHINESE AMERICAN RESTAURANTS, TRACING THEIR NEARLY 170-YEAR HISTORY AND SPARKING CONVERSATION ABOUT FOOD CULTURE, IMMIGRATION, AND WHAT IT MEANS TO BE AMERICAN. THE EXTENDED EXHIBITION SAW OVER 15,000 GENERAL ADMISSION AND SPECIAL "CHOW DOWN" VISITORS IN 2018. IN ADDITION, MOFAD LAUNCHED THEIR EXHIBIT ENTITLED "HIGHLIGHTS FROM THE COLLECTION", WHICH GAVE A GLIMPSE INTO OUR CURATORIAL PROCESS THROUGHOUT THE YEARS. FEAST AND FESTIVALS EXHIBITIONMOFAD PARTNERED WITH SAVEUR MAGAZINE TO DEVELOP THE "FEASTS AND FESTIVALS" PHOTOGRAPHY EXHIBITION THAT EXAMINED THE CENTRAL ROLE THAT FOOD AND DRINK PLAY IN CELEBRATIONS, CEREMONIES, AND RITUALS ACROSS THE GLOBE. WITH AN ACCOMPANYING PROGRAM SERIES, MOFAD'S EXHIBITION INCLUDED THEMATIC DISCUSSIONS, COOKING DEMONSTRATIONS, AND SPECIAL EVENTS FEATURING JIM LAHEY, RUTH REICHL, SRI RAO, THE MEXICAN CULTURAL INSTITUTE, AND THE LEAGUE OF KITCHENS.PUBLIC PROGRAMSMOFAD'S PUBLIC PROGRAMS ENCOMPASS A RANGE OF EDUCATIONAL, EXPERIENTIAL, AND HANDS-ON EVENT OFFERINGS SUCH AS COOKING DEMONSTRATIONS, SUBJECT MATTER EXPLORATIONS, AND COMMUNITY WORKSHOPS ORGANIZED AROUND KEY THEMES: "GLOBAL CULTURES, GLOBAL CUISINES," "DINNERS OF THE PAST," "EAT, DRINK, READ," "LAB'S LAB," "MOFAD @ NIGHT," "KIDS IN THE KITCHEN," "SEASONAL SPIRITS, AND "WILD FOODS." IN 2018, MOFAD ENGAGED OVER 2,500 TICKET-HOLDERS WITH ITS WIDE-RANGING WEEKLY PROGRAMS, INCLUDING PROGRAMMING ABOUT TEA HISTORY, DUMPLING MAKING, CHOPSTICKS, CULINARY HYDROPONICS, AND VARIOUS OTHER CUISINES FROM AROUND THE WORLD.SCHOOL GROUPS MOFAD IS COMMITTED TO ACTIVE PARTICIPATION IN FOOD EDUCATION AND OFFERS HANDS-ON GUIDED TOURS TO K-12 SCHOOL GROUPS BASED ON AGE-APPROPRIATE LESSON PLANS. MOFAD'S EDUCATIONAL WORKSHOPS PROMOTE A DEEPER LOOK INTO THE FOOD SYSTEM THROUGH MULTI-SENSORY EXHIBITION CONTENT THAT SEEKS TO ADVANCE PUBLIC UNDERSTANDINGS OF THE HISTORY, CULTURE, SCIENCE, PRODUCTION, AND COMMERCE OF FOOD AND DRINK. MOFAD ENCOURAGES STUDENTS TO THINK CRITICALLY AND CREATIVELY ABOUT FOOD, AS WELL AS THE STORIES AND HISTORY CONNECTED TO IT, AND PROVIDES OPPORTUNITIES FOR EXPLORING DIFFERENT FOOD CULTURES AND PERSPECTIVES ON EATING. IN 2018, MOFAD ENGAGED MORE THAN 2,600 STUDENTS FROM A BROAD ARRAY OF NEW YORK CITY SCHOOLS, ENSURING AFFORDABLE ACCESS TO MOFAD'S EDUCATIONAL PROGRAMMING.MULTIMEDIA PROJECT: MOFAD CITYMOFAD CITY IS A MULTIMEDIA PROJECT FIRST LAUNCHED IN COLLABORATION WITH EATER TO TELL THE STORIES OF FOOD CULTURES IN NEIGHBORHOODS AROUND THE COUNTRY. THE PROJECT AIMS TO PROMOTE AN APPRECIATION OF IMMIGRANT FOOD TRADITIONS AND TO INSPIRE THOUGHTFUL DISCUSSION AROUND THE MEANING OF AMERICAN CUISINE AS A UNIQUELY DIVERSE SET OF FOOD COMMUNITIES. DIGITALLY, THE PROJECT EXPANDS MOFAD'S EDUCATIONAL AND CULTURAL FOOTPRINT, ENSURING ACCESS TO THE MUSEUM'S CURATORIAL VISION AND ETHOS THROUGH SELF-GUIDED DIGITAL TOURS OF FOOD COMMUNITIES ACROSS THE U.S. LAUNCHING IN LATE 2016, MOFAD CITY INCLUDED EIGHT GUIDES COVERING FOOD CULTURES IN SIX CITIES BY 2018, HIGHLIGHTING EACH COMMUNITY'S RICH HISTORY, ITS RESTAURANTS AND FOOD VENDORS, AND THE CULTURAL AND HISTORICAL SIGNIFICANCE OF THE CULINARY LANDMARKS THAT CONTRIBUTE TO THIS HISTORY-ALL WHILE USERS ENJOY FOOD AND SUPPORT LOCAL BUSINESSES.KNIGHTS OF THE RAJ NYCKNIGHTS OF THE RAJ NYC WAS AN IMMERSIVE AFTER-HOURS EXHIBITION AND DINING EXPERIENCE ON SHOW AT MOFAD LAB FROM JULY 20 THROUGH AUGUST 5, 2018. FOLLOWING A GROUND-BREAKING EXHIBITION ON THE HISTORY OF CURRY IN ENGLAND, MOHAMMED ALI DEBUTED A NEW KNIGHTS OF THE RAJ EXPERIENCE AT MOFAD IN THE SUMMER OF 2018. WITH A FOCUS ON NEW YORK CITYHOME TO ABOUT HALF OF THE NEARLY 60,000 BANGLADESHIS, THE FASTEST GROWING ASIAN AMERICAN SUBGROUP, LIVING IN THE UNITED STATES TODAYKNIGHTS OF THE RAJ NYC CAPTURED THE STRUGGLES AND STORIES BEHIND THE PEOPLE WHO BROUGHT CURRY TO NEW YORK CITY RESTAURANTS, AND INVITED VISITORS TO EXPERIENCE SOUTH ASIAN FLAVORS WHILE ABSORBING THE DEEPLY PERSONAL NARRATIVES THAT LED BENGALI MIGRANTS TO NEW YORK. VISITORS LOOKED PAST THE BRIGHT LIGHTS IN A RECREATED CURRY HILL RESTAURANT, HEARD THE DEEPLY PERSONAL NARRATIVES OF THE BENGALI MIGRANTS WHO COOK AND SERVE CURRY, LEARNED ABOUT BANGLADESHI CULINARY TECHNIQUES, AND ENJOYED A THREE-COURSE TASTING MENU OF TRADITIONAL RECIPES DONATED BY CHEFS AND HOME COOKS IN THE LOCAL COMMUNITY.AFRICAN/AMERICAN: MAKING THE NATION'S TABLEMOFAD BEGAN PREPPING AND OBTAINING BOOKS AND COLLECTIONS FOR THEIR UPCOMING EXHIBIT. THIS EXHIBITION WOULD CELEBRATE THE CONTRIBUTIONS OF COUNTLESS BLACK CHEFS, FARMERS, AND FOOD AND DRINK PRODUCERS WHO HAVE BEEN WRITTEN OUT OF HISTORY PROVIDING RECOGNITION THAT IS LONG OVERDUE.
Interesting data from their 2020 990 filing
According to the filing documents, the non-profit's mission is defined as “Mofad brings the world of food to life with exhibits you can taste.”.
When referring to its tasks, they were referred to as: “Mofad brings the world of food to life with exhibits you can taste, touch and smell. we inspire curiosity about food, what it means and how it connects with the world around us.”.
- The non-profit's state of operation has been legally reported as NY.
- According to the latest filing, the non-profit's address in 2020 is 62 BAYARD STREET, BROOKLYN, NY, 11222.
- The total number of employees reported by the non-profit on their form for 2020 is 16.
- Is not a private foundation.
- Expenses are between $500,000 and $1,000,000+.
- Revenue is between $500,000 and $1,000,000+.
- Revenue less expenses is $14,852.
- The organization has 10 independent voting members.
- The organization was formed in 2005.
- The organization pays $354,772 in salary, compensation, and benefits to its employees.
- The organization pays $159,151 in fundraising expenses.
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