By Lauren Wheeler
I recently took a trip to a Calgary restaurant where the most iconic of Chinese-Canadian dishes originated. The restaurant is on Centre Street at 27th Avenue North and you would likely miss it unless you looked for the sign reading “Silver Inn.” Two colleagues from the Royal Alberta Museum (RAM) also made the trip from Edmonton to Calgary to record the interviews. When the interviewee is the owner of the first restaurant to serve “ginger beef,” the footage has to look better than good. It must look delicious.
Making history look good is a big part of designing a museum exhibit. As sites of public history, museums suffer from the stereotype of stale rooms filled with artefacts hidden behind glass and a sleepy security guard ensuring nothing happens to the precious items on display. This idea of museums persists in spite of decades of interesting and innovative exhibits and new methods designed to engage the public with museums. Food is still prohibited in exhibits, but high-quality video of a dish or a detailed description of its ingredients can create the same Pavlovian reaction as the smells of a busy kitchen or a table set for a feast. With this in mind, we went to Calgary in search of footage to add this dimension to the RAM’s Chop Suey on the Prairies exhibit. Continue reading