source: Farm and Food Report
The word Economuseum may not be part of our daily vocabulary here in Saskatchewan, but it sure has caught on in the Maritimes and Quebec, where 41 such establishments have opened since 1992, with a view to eventually reaching Saskatchewan.
Architect and ethnologist Cyril Simard is the founder of the Economuseum concept.
"We are currently working on launching an Ontario network," Simard says. "In every region of the country we go, we first establish a local organization to take on expansion activities. This network of businesses is composed of multitalented artisans who open their doors to the public, so as to share their passion for their art, trade and heritage. The businesses are chosen mainly for the quality of their welcome and for their products."
Economuseums are fine cider houses, mills, dairies, blacksmith shops, apiaries, furriers, weavers, leather makers, soap manufacturers, wild berry pickers and bakers -- the stewards of a craft or agri-food business whose products are the fruit of an authentic technique or know-how.
They are self-financed through the sale of their products and make innovative contributions to tourism and local economies by tapping into knowledge that is rooted in tradition and identity.
"These independent businesses help preserve skills and traditional occupations that are often in danger of being lost," Simard explains. "They create new jobs and often turn temporary employment into permanent jobs. Together, current Economuseums employ more than 400 people; they cumulate sales of more than $25 million, and welcome annually over 750,000 visitors."
More than a third of Economuseums have an agri-food angle, and they all have six fundamental components that guests experience as they enter the facilities.
There is a reception area where the Economuseum network is introduced and where space is devoted to cultural heritage through the commemoration of a key figure, craft, event, historical period or site. A permanent plaque indicating the partners associated with the development of the business is also exhibited in a visitor gathering area.
There is a production workshops section. It is the heart of the Economuseum, where the craftsperson and/or his team produce contemporary objects drawing inspiration from traditional methods. Visitors must see the craftspeople at work to understand the production process. They are encouraged to ask them questions about the techniques used in fabrication. This area is equipped with educational tools suited to explaining the production process, techniques, and materials, and to providing other relevant information.
Guest then move to a section devoted to the interpretation of objects from the past -- exhibition space showing visitors of all ages the creativity of the craftspeople using documented traditional objects and texts explaining the various facets of the craft from a historical perspective.
A typical visit next takes guests to an area designed for the interpretation of contemporary production, which involves how the craft has evolved into what it is today. This features products, works or pilot-projects referring to the adaptation of traditional products from the past to contemporary needs.
Next, there is an area set aside for reading, documentation and archives, where visitors who want to learn more about the craft practiced by the craftsperson can access additional information.
Lastly, there is a boutique or salesroom, which is the point of transaction where the museum earns its keep -- this is a space set aside for the sale of products made by the craftsperson, as well as for associated merchandise.
All artisans interested in becoming members of the Economuseum network must first meet some stringent eligibility criteria. Once this requirement has been met, the next step consists of submitting a business portfolio for further evaluation by the network's selection committee.
"The business has to have been in private operation for more than three years," explains Simard. "It must use a traditional technique or know-how to craft one's products -- for instance, a fine saddle maker might be considered. It must make products of recognized quality; it must have the ability and the desire to innovate in one's production; it must operate throughout the entire year and be open to the public for at least four months a year. There is quite a list, but this background work greatly contributes to the Economuseum's success."
Once established, Economuseums add a richness to tourism offerings that significantly diversifies the local economy in rural settings -- in that, they break new ground successfully.
For more information on Economuseums and the International Economuseum Network Society, visit: http://www.economusees.com
For more information, contact:
Cyril Simard, President and CEO
International Economuseum Network Society
(418) 694-4466
The word Economuseum may not be part of our daily vocabulary here in Saskatchewan, but it sure has caught on in the Maritimes and Quebec, where 41 such establishments have opened since 1992, with a view to eventually reaching Saskatchewan.
Architect and ethnologist Cyril Simard is the founder of the Economuseum concept.
"We are currently working on launching an Ontario network," Simard says. "In every region of the country we go, we first establish a local organization to take on expansion activities. This network of businesses is composed of multitalented artisans who open their doors to the public, so as to share their passion for their art, trade and heritage. The businesses are chosen mainly for the quality of their welcome and for their products."
Economuseums are fine cider houses, mills, dairies, blacksmith shops, apiaries, furriers, weavers, leather makers, soap manufacturers, wild berry pickers and bakers -- the stewards of a craft or agri-food business whose products are the fruit of an authentic technique or know-how.
They are self-financed through the sale of their products and make innovative contributions to tourism and local economies by tapping into knowledge that is rooted in tradition and identity.
"These independent businesses help preserve skills and traditional occupations that are often in danger of being lost," Simard explains. "They create new jobs and often turn temporary employment into permanent jobs. Together, current Economuseums employ more than 400 people; they cumulate sales of more than $25 million, and welcome annually over 750,000 visitors."
More than a third of Economuseums have an agri-food angle, and they all have six fundamental components that guests experience as they enter the facilities.
There is a reception area where the Economuseum network is introduced and where space is devoted to cultural heritage through the commemoration of a key figure, craft, event, historical period or site. A permanent plaque indicating the partners associated with the development of the business is also exhibited in a visitor gathering area.
There is a production workshops section. It is the heart of the Economuseum, where the craftsperson and/or his team produce contemporary objects drawing inspiration from traditional methods. Visitors must see the craftspeople at work to understand the production process. They are encouraged to ask them questions about the techniques used in fabrication. This area is equipped with educational tools suited to explaining the production process, techniques, and materials, and to providing other relevant information.
Guest then move to a section devoted to the interpretation of objects from the past -- exhibition space showing visitors of all ages the creativity of the craftspeople using documented traditional objects and texts explaining the various facets of the craft from a historical perspective.
A typical visit next takes guests to an area designed for the interpretation of contemporary production, which involves how the craft has evolved into what it is today. This features products, works or pilot-projects referring to the adaptation of traditional products from the past to contemporary needs.
Next, there is an area set aside for reading, documentation and archives, where visitors who want to learn more about the craft practiced by the craftsperson can access additional information.
Lastly, there is a boutique or salesroom, which is the point of transaction where the museum earns its keep -- this is a space set aside for the sale of products made by the craftsperson, as well as for associated merchandise.
All artisans interested in becoming members of the Economuseum network must first meet some stringent eligibility criteria. Once this requirement has been met, the next step consists of submitting a business portfolio for further evaluation by the network's selection committee.
"The business has to have been in private operation for more than three years," explains Simard. "It must use a traditional technique or know-how to craft one's products -- for instance, a fine saddle maker might be considered. It must make products of recognized quality; it must have the ability and the desire to innovate in one's production; it must operate throughout the entire year and be open to the public for at least four months a year. There is quite a list, but this background work greatly contributes to the Economuseum's success."
Once established, Economuseums add a richness to tourism offerings that significantly diversifies the local economy in rural settings -- in that, they break new ground successfully.
For more information on Economuseums and the International Economuseum Network Society, visit: http://www.economusees.com
For more information, contact:
Cyril Simard, President and CEO
International Economuseum Network Society
(418) 694-4466
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