How is breakfast cereal made?

This is just one of many questions the forthcoming Museum of Food and Drink (MOFAD) will answer come October, New York City's first food museum with exhibits you can eat. Their mission is to change the way people think about food and inspire day-to-day curiosity about what we eat and why.  Opening in a temporary space in Brooklyn at the end of the month, MOFAD will feature a series of rotating exhibitions that provide an in-depth look at topics related to food history - they'll answer questions like:

  • How did the search for spices drive the age of exploration?
  • What is the socioeconomic role of street food in cities?
  • Where does soil come from, and why does it matter?
  • How is breakfast cereal made?
  • What is the impact of coffee on world trade?

In addition to exhibits, there will be cooking events, workshops, discussions around food politics, and more. 

MOFAD seems to be taking their exhibits as far as they can go.  NPR reports:

"Last year, MOFAD announced itself with a bang by staging its first, temporary public exhibit: It featured an industrial cereal puffing gun — the type used in the early 20th century to make cereals like Cheerios or Kix light and airy. The gun played an important role in the development of the breakfast industry. Rather than simply put the gun in a display case, MOFAD decided to make the thing actually work."

They've been smart about funding, too.  With a host of well-known folks behind the museum (Mario Batali, for starters), they made the decision not to be financially backed by large food corporations.  Infinti (yes, the car company) stepped in which made their Brooklyn space possible.

For us food policy, politics and history obsessed, this is one we can't miss.