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Pavilions

In the shadow of the MAS, you'll find several publicly accessible pavilions that you can visit. There you will discover more stories about Antwerp today.

Antwerp à la carte

About cities and food

The history of the city, on the surprising, erratic and often invisible trail of food. An exhibition that excites all your senses.

Photo exhibition Horse

A photography project by Heleen Peeters. She immersed herself in the horse (meat) culture around the world. The photographs raised questions: What determines the status of the horse? How is it that traditions change? And what if the same thing happened to other animals?

Everything of worth

CLOSED | What can be heritage? What has value and what does not? A photo exhibition in the boulevard explored these questions. It showed the people behind the city's heritage. And the exhibition was complemented by online stories.

Stories by pupils

Together with parents and the MAS, arts organisation De Veerman organises an annual writing competition for primary school pupils called 'De Wondere Pluim'. Children get to write a story inspired by an object from our collection.

Ancient Glass

Publication of an extraordinary collection

The ancient glass collection is one of the hidden gems at the MAS. It's part of a valuable glass collection numbering nearly 700 objects. For the first time the subcollection of ancient glass is published in a comprehensive catalogue.

Objects on the move

Many museums in Belgium and abroad are eager to borrow works from the MAS. You may come across pieces from the MAS collection at exhibitions all over the world.

Collaborations

Communities and individuals as well as museum and academic partners contribute to the MAS stories. For each project, partners complement each other's knowledge and talents.

A facade full of hands

The legend of Brabo and Antigoon makes the hand the symbol of Antwerp. But the little hands on the facade are also a reminder of the many patrons who helped build the MAS.

Recipes from the 16e century

Viki Geunes, chef of the famous restaurant Zilte, selected four recipes from around 1600 from the Cockbouck and came up with a contemporary version. You'll find them in the exhibition, but also here online.

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