BY JOHN SEARLES
Interactive
Food
Adventures
Peter Kim, executive
director of New York
City's Museum of Food
and Drink, shares
insights into the making
of what he says is the
world's only large-scale,
food-centric museum.
I
n October 2015, the
Museum of Food and
Drink opened its first
brick-and-mortar space in a
renovated parking garage in
Brooklyn, New York. Since
then, The New York Times and
many other publications have
praised the organization's inno-
vative approach to food exhibi-
tions. The museum also offers
an impressive roster of lectures
and events, whether it's a "Kids
in the Kitchen" evening with
Wylie Dufresne or "The Art of
Umami" with Hiroko Shimbo.
Peter Kim, executive director
of MOFAD, felt so passionate
about the idea for the museum
that he left his job at a law firm
to help make it a reality. Here,
Kim shares how MOFAD had
its genesis, what makes it a
museum unlike any other, and
why it's not just a place for
foodies.
PHOTOS: MOFAD
q&a;
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