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This project uses food as an inspiration for a museum that would celebrate the culinary delights of New Orleans. To be located in the Lower Ninth Ward the Museum of Food and Drink would serve to attract cultural tourism. The architect, just as the chef, hopes to construct a visually attractive, delectable masterpiece. Architectural design involves planning the approach to the building, framing views from the building, considering the effect of the building on the spaces around it, and manipulating the relationships of the building’s interior volumes and exterior masses. Using sugarcane, gumbo, crepes, and po-boys as “materials,” this project mixes together designs that explore the relationship between food and architecture through such “ingredients” as composition, presentation, texture, and memory. Illustrations in the bottom registers of the boards illustrate ways to create exhibits that exemplify the relationship between the design of architectural projects and the creation of edible dishes. Illustrations in the middle registers of the boards show proposals for the new museum.