For over 400 years, African Americans have inspired our country’s food through their skill, creativity, and entrepreneurship. At African/American, we invited visitors to taste the food, see the kitchens, and meet the people who show that African American food is American food.

Chow celebrated 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.

MOFAD’s first exhibition featured a 1930s-era breakfast cereal puffing gun. Since 2013, we have acquired hundreds of food- and drink- related artifacts. Take a behind-the-scenes look at some of our favorite objects in the growing MOFAD collection.

This immersive after-hours exhibition and dining experience captured the struggles and stories behind the people who brought curry to New York City restaurants. Visitors experienced South Asian flavors while absorbing the deeply personal narratives that led Bengali migrants to New York.

Feasts and Festivals debuted never-before-exhibited professional photographs of annual festivities, religious rituals, and special occasions from the SAVEUR archives. The accompanying program series featured talks, demos, and special events.

The debut exhibition at MOFAD Lab, Flavor was a tasting and smelling adventure that provoked the senses, revealed a critically important part of the food industry, and raised questions about what "natural" and "artificial" really mean.

The puffing gun was the workhorse of the breakfast cereal industry during the first half of the 20th century and made cereals like Cheerios and Kix. We turned a functioning, custom-made puffing gun into MOFAD's first mobile food education experience.