In accordance with the announcement by the provincial government, the Gardiner Museum has closed temporarily, effective Monday November 23. While this news is difficult, the health and safety of our visitors, staff, and the wider community remains our top priority. We'll continue to provide you with engaging digital content to keep us connected while the galleries are closed.
During our temporary closure, we're posting exhibitions and selections from our collection online. Discover Inuit ceramics, Chinese and Japanese porcelain, pottery from the Ancient Americas, and more!
In accordance with instructions from the provincial government, the Museum closed to the public on Monday November 28 and we have cancelled all clay classes. We regret the inconvenience this may cause, but are hopeful that these actions will help maintain the health and safety of our communities. We will automatically be crediting students with a refund for remaining sessions.
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!
With the Museum closed temporarily, we need your support to continue to offer innovative and engaging exhibitions, programs, and community projects online, as well as plan for the future. Please consider making a donation to help us build community with clay.
Co-presented by The Food Dudes
This unique Sunday morning experience offers visitors a rare chance to explore the exhibition Savour: Food Culture in the Age of Enlightenment alongside its curator, Meredith Chilton, before the Museum opens to the public. This private tour is followed by light morning fare courtesy of CLAY restaurant and inspired by Chilton’s new cookbook, The King’s Peas: Delectable Recipes and their Stories from the Age of Enlightenment.
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
Image header: Photo by Henry Chan
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111 Queen's Park
Canada, M5S 2C7