Ten years in the making, MOFAD is finally set to open its doors in Williamsburg, Brooklyn, on October 28.

The first exhibit, Flavor: Making It and Faking It, will examine the flavour industry. Executive director Peter Kim told The New York Times that the time was right to launch the museum, because food and drink deserve to be studied in the same way that art is. “Food deserves a museum on the scale of the Metropolitan Museum of Art.”

Dave Arnold, the museum’s director, was previously director of the Department of Culinary Technology at the French Culinary Institute, and last year, successfully raised $80,000 on Kickstarter to open a cereal exhibit in New York (sidenote: would see). The museum’s culinary board includes everyone’s favourite pastry chef Dominique Ansel, noted hater of Australian burgers David Chang, rock’n’roll cookie afficiando Christina Tosi, dumpling queen Anita Lo and molecular gastronomist Wylie Dufresne.

With no word on food that’ll be served at the museum café, we have a sneaking suspicion it won’t be cheese and tomato on sliced white bread.

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