The Museum of Food and Drink (MOFAD) is creating the world's first large-scale food museum with exhibits you can eat.
MOFAD will be a global leader in food education, featuring innovative exhibits and programs that show how exciting it is to learn and care about the culture, history, science, production, and commerce of food and drink. Imagine a place where you can use an Aztec kitchen, see cereal made before your eyes, decode food marketing, taste West African street food, make Chinese hand-pulled noodles, learn about agriculture and composting, and see how the body digests a sandwich—all in one museum.
In 2013, MOFAD debuted its first explosive mobile exhibition, BOOM! The Puffing Gun and the Rise of Cereal. The exhibition, which featured a 3,200-pound breakfast cereal puffing machine, drew accolades from media outlets such as The New Yorker and The Wall Street Journal.
MOFAD Lab, the organization's first brick-and-mortar home, opened in the Williamsburg neighborhood of Brooklyn on October 28, 2015. This space will serve as MOFAD's exhibit design studio as it works toward opening the full museum in New York City. Join the MOFAD mailing list to stay updated on upcoming exhibitions and programs.
MOFAD gratefully acknowledges the support of Infiniti, MOFAD Lab Presenting Sponsor, and Vox Media, MOFAD Lab Media Partner. For press inquiries, please email email@example.com.
Meet the team
Dave Arnold, Founder
Dave is the visionary behind MOFAD. Widely considered a thought leader in the culinary world, Dave created and directed the Department of Culinary Technology at the French Culinary Institute (now the International Culinary Center) - at the time, no such department existed in the country. He has been described as being on the culinary education "vanguard' with "tremendous influence" on CNN's The Next List, and has been widely featured on television, in print, and on the radio. Dave is a business owner in Manhattan's Lower East Side, where he has lived with his family for nearly 10 years.
Peter J. Kim, Executive Director
Peter oversees all aspects of MOFAD's development. He and MOFAD have been featured in The New Yorker, NPR, The Wall Street Journal, and Bloomberg TV, and he has spoken widely about the museum, including at SXSW and Bitten. He has worked as a hunger policy advocate, public health educator, and international litigator, and he was the founding director of L'Art de Vivre, a community art center in Cameroon. He holds a BA from Brown University, a JD from the University of Pennsylvania Law School, Master's degrees from both Sciences Po and the Sorbonne in Paris, as well as an amateur certificate in French Culinary Technique from the French Culinary Institute.
Emma Boast, Program Director
Emma directs the development of the museum's programs and exhibitions. She led the research, development, and creation of BOOM! The Puffing Gun and the Rise of Cereal, MOFAD's first mobile exhibit. Emma also coordinates MOFAD Roundtable, a debate series that has addressed a wide array of topics in food policy and ethics, such as the future of meat, New York City's big soda "ban," and genetically engineered food. Before joining MOFAD, Emma worked as a writer, editor, cultural historian, and educator in New York, Chicago, and Japan. She holds a BA in Art History from the University of Chicago, where she received top honors for her undergraduate thesis on postwar design and architecture in the New York City subway.
Kate Dobday, Operations Manager
Kate brings years of work experience from cultural and educational non-profit development and management. Many of her skills were developed through work in independent grocery, the Higgins Armory Museum in Worcester, MA, The City Parks Foundation, and most recently the Council for Aid to Education. She is an avid home cook and harbors enthusiasm for cultural institutions, education, food cookery and culture. Kate proudly hails from Massachusetts and attended Clark University in Worcester where she received a BA in Sociology and a Master of Public Administration.
Catherine Piccoli, Program Associate
Catherine brings a multi-faceted approach to the MOFAD team. As a food writer and historian, she focuses on the intersection of food, culture, history, and place. She has worked as a researcher at the Chicago Historical Society and the Heinz History Center, and written for a number of major publications. Her most recent piece can be found in the premiere copy of RENDER. She holds an MA in Food Studies from Chatham University and a BS with honors in Social and Cultural History from Carnegie Mellon University.