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07/01/2013 01:38 pm ET

Museum Of Food & Drink Launches Kickstarter Campaign For First Exhibit (VIDEO)

MOFAD/Rogers Marvel Architects

From ramen to pizza, kimchi to Jell-O, there are a lot of specific food museums out there. But there isn't actually a museum solely devoted to food. Sure -- there are interesting exhibits that come and go, such as the America Eats exhibit at the National Museum of American History in Washington, D.C. or the Our Global Kitchen exhibit at the Museum of Natural History in New York, but these are impermanent. Dave Arnold, food scientist and the man behind New York's Booker & Dax cocktail bar, is hoping to change that.

Arnold and his team have been hard at work launching the Museum Of Food And Drink (MOFAD) in New York City. For the first exhibit, MOFAD is hoping to start with a bang -- literally. The museum plans to display a massive puffing gun as part of a traveling exhibit all about cereal. Here's what it looks like:

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Source: Kickstarter

In order to make the "BOOM! The Puffing Gun and the Rise of Breakfast Cereal," exhibit happen, though, MOFAD must raise $80,000 by July 20 on its recently-launched Kickstarter campaign. As of this writing, it has nearly $14,000.

Why should you contribute? Well besides the fact that if the project gets funded you get to see cereal made before your eyes, you could also get a snazzy t-shirt or tote bag. If you are really rolling in the dough, you can even have a cereal named after you (that'll cost ya $10,000, though). Most importantly, you get to help bring a really great idea for a museum to life.

A ton of big-name chefs sit on the board of MOFAD, such as Mario Batali, Wylie Dufresne and David Chang. Supporters have high hopes for this project. Patrick Martins, MOFAD Vice President and the founder of Slow Food USA and Heritage Foods USA believes that one day MOFAD will "rival the Smithsonian Air & Space Museum and the Museum Of Natural History." Now who wouldn't want to be a part of that?

Watch the video below and learn more on the MOFAD Kickstarter page:

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