New York's Museum of Food and Drink unveils its first exhibit, with a bang. In a borrowed warehouse space in Brooklyn, I witnessed last week the first test-firing of what will soon be the heart of the Breakfast Cereal exhibit at the Museum of Food and Drink. Friend of PopSci Dave Arnold and his museum crew have acquired a working 3,200-pound specimen of early-20th-century food technology: a grain-puffing cannon. This is how puffed cereals like Kix were originally made. An iron chamber is loaded ...
New York's Museum of Food and Drink unveils its first exhibit, with a bang. In a borrowed warehouse space in Brooklyn, I witnessed last week the first test-firing of what will soon be the heart of the Breakfast Cereal exhibit at the Museum of Food and Drink. Friend of PopSci Dave Arnold and his museum crew have acquired a working 3,200-pound specimen of early-20th-century food technology: a grain-puffing cannon. This is how puffed cereals like Kix were originally made. An iron chamber is loaded ...
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