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.
Food and dining were transformed in Europe during the 18th-century by changes that still influence how many of us eat today. The exhibition Savour: Food Culture in the Age of Enlightenment explores the story of this transformation with rare objects, fascinating histories, and amusing stories. We start in the kitchen gardens at Versailles where advances in horticulture expanded the growing seasons of vegetables and fruits, making a greater selection of foods available year-round. Then we visit the steamy kitchens of cooks who advocated light, flavourful cuisine centuries before our times. Next, we discover surprisingly modern philosophies for healthy eating and vegetarianism, and join ardent foodies as they savour meals served on newly invented ceramic and silver wares.
Inspired by the exhibition, school groups will take a closer look at food cultures around the world: Why do we have such intimate, Instagram-able connections to what we eat? Where does our food come from? What does it say about us?
Students will engage in discussion in the special exhibition, followed by a hands-on project in the studio.
Students will learn about food culture in 18th-century France, and explore food cultures from around the world through in-gallery activities, scavenger hunts, and audio-visual components. In the afternoon, students will participate in a hands-on project.
* Optional $3 kiln firing fee. Firing takes 10 to 14 business days. Please add a $5 processing fee per group.
** Registration required, please fill out the form by clicking “Book a Visit” button below.
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1. Cabbage tureen, France, Strasbourg, Paul Hannong, c. 1744 –1754. Model attributed to Johann Wilhelm Lanz (active 1748–1761). Tin-glazed earthenware (faïence). Private collection.
2. Seated Drummer, Tala-Tonalá style
300 B.C. - A.D. 200
Earthenware with white on red slip paint
Gift of George and Helen Gardiner, G83.1.56
3. Shaman’s Head (II), 2006, Gift of the Museum of Inuit Art G16.13.8
111 Queen's Park
Canada, M5S 2C7