The Museum of Food and Drink (MOFAD) is an idea that's been floating around for a while. Devised by Dave Arnold in 2005 the idea is to eventually build a permanent food and drink museum in New York.
Not deterred by the fact it costs millions of pounds to launch and maintain a museum with ever changing exhibits Arnold and the team at MOFAD have decided to launch a pop-up exhibition funded through the crowd funding website Kick Starter.
The exhibition will travel around New York and, if funding permits, further afield. Maybe the most exciting part is that the curators have built a custom rice puffing gun which basically explodes rice and turns it into the puffed cereals we've all come to know and love. The curators hope to generate lots of interest and enough money to eventually run a string of exhibitions.
The eventual goal is to build a permanent place in which food and drink exhibitions constantly change. An ambitious project but one we hope come to light sooner rather than later.
These light, flaky and melt-in-your-mouth pain aux raisins are a delight of French patisserie and are great for a breakfast treat, or any time. Make your own pain aux raisins with this easy-to-follow recipe.
Geranium's Rasmus Kofoed has decided to stop serving meat at the restaurant currently ranked number two on the World's 50 Best Restaurants list. But the Danish chef isn't yet willing to go purely plant-based.