Nazli Parvizi, president of Brooklyn's Museum of Food and Drink (MOFAD), credits her cultural roots and background with shaping her passion for food and food history.
Parvizi, a proud Iranian and self-described "salt fiend," holds a degree in food anthropology — a major she essentially designed herself. Reflecting on the power of food to spark interest, she told me, "I think there's a real lack of curiosity about the world these days. Whether that's due to fear or lack of access to education, I don't know. But there's something about food that makes people curious. And the more curious the eater, the more the world opens up to them."
