New York City finally has a food museum!

After years of planning and fundraising, The Museum of Food and Drink, known as MOFAD, opened its doors at 62 Bayard St. in Williamsburg on Wednesday, Oct. 28.

"We envisioned a museum that would be able to show people what the links are between food and our cultural identities, the science of food, the history and economics of food," said Peter Kim, a former attorney who took on the full-time project of creating MOFAD.

"We envisioned a museum that would be for everyone, not just for foodies -- everybody eats," he said before a ribbon-cutting ceremony at MOFAD. "We wanted to create a museum that sits squarely at the intersection of important and awesome."

MOFAD may be the very first NYC museum that encourages visitors to taste the exhibits. The opening exhibition, "Flavor: Making It and Faking It," features food artifacts, interactive scent and taste exhibits and will host food-centric programming in the coming weeks.

Why a food museum?

"There really isn't anything that explains in straight-ahead terms what is going on in the food world today," said co-founder Dave Arnold, who likened the tactile food museum to the difference between watching a TV show about food versus actually tasting the food or reading a recipe without making it. "Flavor impacts every single one of us," he said.

With whitewashed walls, an open plan complete with industrial ceilings and all research presented on pallet-like wooden boards, MOFAD certainly has some Williamsburg flavor.

Chefs Bill Telepan and Elizabeth Falkner, Eater co-founder Lockhart Steele, food historian Jessica Harris and New York City Council Member Stephen Levin (a self-proclaimed food lover) all attended MOFAD's opening ceremonies and voiced their active support for the new museum.

"Flavor" will be open until Feb. 28, 2016, followed by a new, undisclosed exhibition, perhaps about local foods or focused on a specific caffeinated beverage.

Take a look inside!

Welcome to MOFAD!

The all-ages museum sells tickets for two-hour timeslots.
The all-ages museum sells tickets for two-hour timeslots. Adult tickets are $10, students and seniors are $8 and kids ages 5 to 17 are $5. MOFAD memberships start at $30. (Credit: Melissa Kravitz)

"Flavor: Making It and Faking It"

MOFAD's debut exhibit explores the science, business and
MOFAD's debut exhibit explores the science, business and tastiness of real and artificial flavors, from salty to sweet and everything in between. (Credit: Melissa Kravitz)

Information is stylish and easy to follow.

This is definitely not your stuffy uptown museum.
This is definitely not your stuffy uptown museum. (Credit: Melissa Kravitz)

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Smell your way through the exhibit!

We told you it was fun.
We told you it was fun. (Credit: Melissa Kravitz)

And don't be afraid to take a taste!

Tomato, mushroom, salt and more flavored pellets help
Tomato, mushroom, salt and more flavored pellets help you taste what you're actually learning about. (Credit: Melissa Kravitz)

And yes, the treats are free.

Yum.
Yum. (Credit: Melissa Kravitz)

Food artifacts bring history into the museum.

Like this antique tin of MSG!
Like this antique tin of MSG! (Credit: Melissa Kravitz)

Check out this Puritan Puffing Gun.

The history of puffed cereal is alive and
The history of puffed cereal is alive and well in Williamsburg (Brooklyn, not Colonial). (Credit: Melissa Kravitz)

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Pop culture is also part of the exhibit.

What's food without fun?
What's food without fun? (Credit: Melissa Kravitz)

An open floor plan lets you revisit your favorite parts!

Loved the strawberry section of the exhibit? Circle
Loved the strawberry section of the exhibit? Circle back after learning about umami. (Credit: Melissa Kravitz)

And like any good museum, there's a gift shop!

Food-themed gifts and made-in-Brooklyn edible treats are sold
Food-themed gifts and made-in-Brooklyn edible treats are sold in MOFAD's gift shop. (Credit: Melissa Kravitz)

Welcome to NYC, MOFAD!

Visit lab.mofad.org for more details on tickets and
Visit lab.mofad.org for more details on tickets and upcoming programming. (Credit: Melissa Kravitz)