We've reopened with modified summer hours and free admission on weekends! There's plenty of space to reconnect and amazing art to discover in all corners of the Museum. Please read our new health and safety policies before your visit.
From sticky to crusty, pliable to powdery, and shaped to shapeless, clay’s ability to transform in real time is prompting a new generation of artists to explore the possibilities of this ancient material. RAW features new work by four artists who are pushing boundaries with unfired clay: Cassils, Magdolene Dykstra, Azza El Siddique, and Linda Swanson. See it now!
We're excited to introduce Clay Date, a new online art fundraiser in support of the Gardiner Museum and inspired by the special exhibition RAW. Presented by the Young Patron Circle's SMASH Committee, Clay Date will virtually unite a community of art enthusiasts and cultural philanthropists for an evening with artist Habiba El-Sayed.
Every object in our permanent collection can be accessed through our eMuseum portal. Learn about individual collecting areas, like Italian Maiolica or Modern and Contemporary Ceramics, or search the full collection by keyword. You'll be amazed by what you discover!
As we begin to welcome visitors back to the Gardiner, we need your support to continue offering innovative and engaging exhibitions, programs, and community projects on site and online. Make a donation and help us build community with clay.
Online ticket sales are now closed. Tickets will available at the door.
$18 General / $15 Gardiner Friends
Savour: Food Culture in the Age of Enlightenment is accompanied by a special cookbook titled The King’s Peas: Delectable Recipes and their Stories from the Age of Enlightenment, written by curator Meredith Chilton with contributions by Markus Bestig, Executive Chef at The York Club. In celebration of its launch, join us for a lively lecture by Chilton in which she will delve deeper into the stories, images, and recipes from both the exhibition and the book.
About the exhibition
Food and dining were transformed in Europe during the age of Enlightenment by profound changes that still resonate today. What many of us eat, the way food is cooked, and how we dine continues to be influenced by radical changes that occurred in France from 1650 until the French Revolution in 1789. Savour: Food Culture in the Age of Enlightenment explores the story of this transformation with rare objects, fascinating histories, and amusing stories. Learn more
Presenting Programs Sponsor
The W. Garfield Weston Foundation
Header image: Children shelling peas, England, Chelsea, c. 1759 – 1770. Soft-paste porcelain, enamels, and gilding. Museum of Fine Arts, Boston, Massachusetts. Gift of Richard C. Paine
111 Queen's Park
Canada, M5S 2C7