It was my second time to go to the Museum of Food And Drink in Williamsburg. This time i learned more from this visit than the first time because we had a tour guide where we learned that the museum talks about the chemicals that are in food and chemical reaction that happens when all are sense engage with food. They gave us a jelly bean to eat but we had to hold our nose as we chew. At first i only tasted sugar ,then the guide told us to release our nose and flavor came through which i was able to get the full experience of the jelly bean, i had orange. So through Smell and taste i was able to not only taste the sugar but i was able to taste the citrus orange flavor other than seeing the color that i got. i also learned that true definition of what natural and artificial means and the differences between them.
HMGT 4989-Culinary Tourism-Spring 2016
Exploring New York's Exciting Food Landscape
I had a similarly revolutionary experience at the museum as well. When asked for the definition of flavor, I simply would have said “what somethings tastes like”. That’s only the base for what makes up a flavor. I knew smell was very important in determining what somethings flavor is, but I had no idea it held so much power in it. I was testing new cookies for my company, and was very congested this past week. I had to make the cookies and get others to try it because I had no idea what the flavor of the cookie was. It’s nice to see something we learned about relate to the real world.
This was my first time going to the Museum of Food And Drink in Williamsburg. I expected it to be more. When the professor told us where we were going I expected it to be a big museum maybe with a couple of floors. But when I got there I saw it was only one floor. I think this should be more of an exhibit in museum than an actual museum. But overall it was interesting. We talked about concepts such as flavor, natural and artificial. We also got to try out some machines that let out different smells.
I never thought of tasting something as tasting chemicals. Going to the museum will definitely broaden your horizon on the subject of flavors. Yes, it can be salty and sweet but where is the taste coming from? Artificial or natural? I thought having natural flavors meant it is coming only from the actual fruit and/ or vegetables. However, the same chemical that is in that specific fruit can be in some other products which is pretty cool. When you go to the museum, you will learn that basically two scents will make a product of something. And you might think you know how something smells until you visit this museum. It is pretty small and they are still working on it so instead of a museum, they are calling it a “lab”. It’s just another place to visit in Brooklyn when you want to do something different.
The museum of food and drink taught me what the true definition of flavor and the misconceptions of what it means to have natural or synthetic food. I learned the truth of what is taste and smell, that is just chemicals not molecules but the chemical property and reaction of the the certain foods we eat, that we are actually experiencing.
When you go dont expect it to be a big museum, in truth is a small gallery, is a scientific “Lab” experience where they hope they can expand to turn it into a real conventional museum.
It was my first time going to the Museum of Art and Drink in Williamsburg but I really enjoyed it. I thought it was pretty interesting how the tour guide questioned us on the definition of “flavor.” The art of food and drink is all about science and I thought that having chemicals in the slideshow was interesting because in reality everything is made up of chemicals, atoms and matter. There are times you cannot mix an ingredient with another like oil and water. One interesting point from the museum was that the tour guide explained the difference between a organic and an artificial product. He captured our attention by asking us the definition of organic. We all agreed on organic meaning natural, fresh edible and non-processed. He agreed that everything was right but he told us that that’s not what it means when we are reading “an organic label.” The difference between an organic label and a regular label is that an organic label is not chemically processed but it is edible processed. In other words, manufactured with edible chemicals.
This was my first time going to the Museum of Food and Drink, in Williamsburg. I thought it would be bigger and maybe two floors. I found it interesting when we first got there how they showed us a video explaining how taste, flavors, smell and more. What I found more interesting was the little tablets of items such as MSG, Sugar and much more. My favorite part was the machines that they had around, we were able to smell so many things ranging from sweets all the way to stinky. At the end of the tour I brought one of their taffy, I brought the dark chocolate sea salt one and it was AMAZING I wish I would’ve brought more. First you taste the chocolate of course but then BAM the salt hits you. They balanced each other perfectly.
This was my first time going to the Museum of Food and Drink, in Williamsburg. I thought it would be bigger and maybe two floors. I found it interesting when we first got there how they showed us a video explaining how taste, flavors, smell and more. What I found more interesting was the little tablets of items such as MSG, Sugar and much more. My favorite part was the machines that they had around, we were able to smell so many things ranging from sweets all the way to stinky. At the end of the tour I brought one of their taffy, I brought the dark chocolate sea salt one and it was AMAZING I wish I would’ve brought more. First you taste the chocolate of course but then BAM the salt hits you. They balanced each other perfectly.
This was my first time going to the Museum of Food and Drink in Williamsburg. I enjoyed going to MOFAD and learn about the different things about smell and taste. I enjoyed combining the different smells to create the smell that we are so used to such as Coca-Cola and grape juice. It was also interesting to know whats an authentic smell and whats artificial in a way.
For my first time going to the Museum of Food and Drink in Williamsburg, it was a really interesting and eye opening experience. Thinking of food and flavor qualities beyond the simplisitc adjectives and lenses was great to try out. Seeing how different flavors could combine to make complex flavors and how flavors could be almost replicate was something I found incredibly fun to try out. The blocking of the nose and jellybean experiment was also cool because it put smell and how important it is in deciphering flavor into perspective.
This was my first time going to the Museum of Food and Drink in Williamsburg, it was different then what i expected. I found it to be extremely enlightening, I think that if someone want to know the different elements of food and drink then this is the right place to go. The museum discusses the importance of your nose and tastebuds. I think that most people know that smell is a key component , but see it by the jellybean experience was truly amazing. Another aspect that I found to be really interesting was the combination of different flavors and their transformation. However, I found it to be slightly disappointing there wasn’t a lot of history and understanding of the evolution of food and drink, nor was there a lot to see. The location as a whole was small I thought there would be more floors or variation of information and exhibits.
I thought that the Museum of Food and Drink was an interesting field trip. First, because I discovered a new area of Williamsburg that I had never seen before, and second, because I all left the museum with new knowledge about taste and how we experience it. But now every time I taste vanilla in my food I can’t help but think that the vanilla flavor that I pick up might be coming from wood/paper pulp instead of a bean, and I am not sure how I feel about that. I have told people of my visit to the museum and I have actually recommended them to go if hey are in the area as the museum is very small and it only takes around 40 min to see the exhibition. I look forward to visiting the MOFAD again when they open their new exhibition.