The Museum of Food and Drink (MOFAD) has unveiled its first brick-and-mortar space, the product of a decade of rumblings and a hugely successful Kickstarter by its mad scientist-y culinary multihyphenate founder Dave Arnold. Arnold's endurance inspires as much awe as his expertise (in fields like searing and bartending)—Pete Wells reported the seed of this idea back in 2006 for Food & Wine.
After raising more than $100,000 through crowdfunding, Arnold started to fulfill his dream with a mobile exhibit called BOOM!, which featured a gigantic commercial grain-puffing gun. He went on tour, erupting cereal for enthralled crowds and demonstrating what MOFAD could do. Now there's MOFAD Lab, the organization's first proper museum and laboratory for the group's super-interactive, sense-overloading educational showcases.
- How the Broad Museum is Transforming Downtown Los Angeles
- How Mixologist Dave Arnold Makes the Perfect Gin and Tonic (And How You Can Too)
- 4 Easy Umami Upgrades
The opening exhibit, Flavor: Making It and Faking It, focuses on the science, history and future of the flavor industry. It tells the story of the first isolated flavor compound, vanillin (found not just in vanilla beans but also in pine bark and paper pulp), the evolution of MSG (from packaged food savior to nutritional pariah) and how people use technology to create new flavors today. You’ll leave the museum with a new appreciation for (or suspicion of) the flavors you taste in food every day. Here, four more things that will happen when you visit the MOFAD Lab.