The Jam Museum is a gastronomic museum opened in 2004 in Torrent, in the Baix Empordà region of Spain. Its creator is Georgina Regàs, also author of the book 70 confitures.[1][2]
Description edit
In its workshop, jams and jellies are made from over 114 flavors. The museum is a space created to discover all the secrets that are hidden in a jar of jam. There are confitures for all tastes: from exotic or traditional fruits, sweet or bitter, classic or unknown, etc. Adult courses and workshop for children from 6 to 12 years old are organized, and they have a specialized library and a collection of confitures from different countries.[3][4]
Awards and recognitions edit
- 2010: gold medal for cumquat jam
- 2011: bronze medal for bitter orange jam
- 2012: silver medal for lemon jam; silver medal for orange marmalade with Grand Marnier; bronze medal for bitter orange jam and chocolate[5]
- 2013: bronze medal for bitter orange jam[5]
- 2014: gold medal: bitter orange jelly; silver medal: bitter orange jam; bronze medal: orange orange jam; bronze medal: orange marmalade with rosemary and black pepper from Rimbas[5]
- 2015: gold medal for bitter orange jam; bronze medal for grapefruit jam and Beefeater[6]
- 2016: silver medal for bitter orange jam (silver cut); silver medal for orange marmalade with citrus caviar[7]
Apart from the medals awarded by the Dalmatian Marmalade Festival for citrus jams, the Museum has received other awards and recognitions:
- 2009: Gourmand Prize for the first edition in Spanish of the book "70 confitures"
- 2012: Timó d'Argent Award to Georgina Regàs awarded by the Unió d'Empresaris d'Hostaleria i Turisme de la Costa Brava[8]
- 2013: Third Prize Germán Arrien to Georgina Regàs[9]
- 2013: Gourmand Prize for the best illustrated Spanish cookbook in 2012 for the book "Els Secrets de les Confitures", written jointly by Georgina Regàs and Pere Castells
- 2015: Mercader Award to Georgina Regàs awarded by the Gastronomic Forum of Girona
- 2016: Girona Quality Seal Excellent for tomato preserves, Mas Marcè sheep cheese and oregano flower in the category Almívars i Conserves - Specialties Singulars
References edit
- ^ ""Per a mi, anar al Bocaccio era anar al despatx"". El Punt Avui (in Catalan). Retrieved 2017-09-05.
- ^ AADD (2010). Museus i Centres de Patrimoni Cultural a Catalunya. Barcelona: Departament de Cultura de la Generalitat de Catalunya. p. 124. ISBN 84-393-5437-1.
- ^ Consell Comarcal del Baix Empordà (2016). "Museums and Collections of the Baix Empordà region" (PDF).
- ^ "El documental del Museu - Part 1". Vimeo. Retrieved 2017-09-05.
- ^ a b c "Award Winner's Archive - The Dalemain Estate". www.dalemain.com. Retrieved 2017-09-05.
- ^ "2015 Dalemain Marmalade Award Winners | Dalemain Marmalade Awards". www.dalemain.com. Retrieved 2017-09-05.
- ^ "2016 Award Winners - The Dalemain Estate". www.dalemain.com. Retrieved 2017-09-05.
- ^ "Premis Timó de l'hostaleria i el turisme - Grup Costa Brava Centre". www.grupcostabravacentre.com (in Catalan). Retrieved 2017-09-05.
- ^ "Entregado el tercer premio Germán Arrien a Georgina Regàs « Bilbao-Bizkaia Bilbao-Bizkaia". bilbao-bizkaia.slowfood.es. Retrieved 2017-09-05.