A new exhibition is currently in development at the Canada Agriculture and Food Museum, and we need your help!
Grandmother’s Kitchen (working title) will explore Canada’s rich diversity of multicultural identities through the lens of food. The exhibition will engage visitors with food preparation technologies and the memories that cooking and eating evoke.
We are seeking to partner with communities and individuals to gather objects and stories that represent diverse cultural backgrounds. In particular, we are looking to display objects that relate to the following themes: warm beverages, recipe books, baking, pots and pans, and “dumplings” (stuffed dough).
If you have any objects and stories that you would like to share, please complete the submission form below before October 13, 2023. A member of the exhibition project team will follow up with you. Have questions? Please contact Rebecca Dolgoy at: rdolgoy@ingeniumcanada.org.
Transcript
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Easy listening instrumental music plays in the background. |
The video opens with a shot of two people, Ralph and Rebecca, standing behind the counter in the museum’s Demonstration Kitchen. They are talking to each other and looking at a cookbook. The shot changes to a close-up of the cookbook as they flip through the pages. |
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Ralph: Hi there! I’m Ralph, and I’m here at the Canada Agriculture and Food Museum with my colleague, Rebecca, who is one of our Curators. Today I’m sharing one of my grandmother’s favourite recipes with her. This recipe is called “Lanbi Kreyol,” or Creole- style Conch in English. It’s a traditional recipe from Haiti. |
Ralph speaks directly to the camera as he stands behind the counter in the museum’s Demonstration Kitchen. The shot changes to a close-up of the cookbook, then footage of Ralph and Rebecca looking at the cookbook. The shot returns to Ralph as he continues speaking directly to the camera. |
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Ralph: To make this dish, I place the conch or sea snails into a pressure cooker with water, salt, and pure lemon juice for one hour, to soften the meat. |
A wide shot of Ralph standing working at the counter. A tight shot shows him placing a large piece of conch into a pressure cooker. |
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Ralph: To make this dish, I place the conch or sea snails into a pressure cooker with water, salt, and pure lemon juice for one hour, to soften the meat. |
A wide shot of Ralph standing working at the counter. A tight shot shows him placing a large piece of conch into a pressure cooker. |
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Ralph: Next, I chop peppers, onions, and garlic, then saute them in a pan with salt and tomato paste. |
A series of wide and tight shots shows him chopping red peppers and garlic, then putting them into a pan on the stove. |
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Ralph: Finally, I add some water from the pressure cooker along with the sea snails, then simmer the mixture on low heat. |
A series of tight shots shows him stirring the mixture in the pan, adding water and the conch. An over-the-shoulder shot shows him stirring the mixture on the stove. A wide shot shows Rebecca standing next to him while he cooks. |
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Ralph: When I was growing up, I knew there would be a special family event or celebration when I smelled this dish cooking in my grandmother’s kitchen. |
A close-up of Ralph as he speaks directly to the camera in the museum’s Demonstration Kitchen. |
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Rebecca: It smells delicious! Thanks for sharing this with me, Ralph. |
Rebecca breathes in the smell of the dish. The shot changes to a close-up of the mixture being spooned into a serving dish. |
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Rebecca: The museum is developing a new exhibition that explores connections between food, memory, family, and community — and we need your help |
A drone shot shows an aerial view of the Canada Agriculture and Food Museum. Rebecca speaks directly to the camera. |
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Rebecca: Do you have a favourite family recipe book? What about a baking dish that has been passed down, or a special kitchen tool that you use to make an important dish linked to your family, community, or culture? |
The shot changes to a close-up of Rebecca’s face as she speaks. |
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Rebecca: If you have an object for consideration, visit our web site and fill out the “Call for objects” submission form today. Bon appétit! |
Rebecca speaks directly to the camera. The call for objects URL comes upon the screen: IngeniumCanada.org/call-for-kitchen-objects |
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Easy listening instrumental music plays in the background. |
The screen turns green and the museum’s logo appears. There is a vertical transition and the screen turns white, with the museum’s name and logo. “IngeniumCanada.org” is displayed on a white screen, followed by the Government of Canada logo on a white screen. |