THIS EVENT HAS BEEN RESCHEDULED FROM 5/9.
In the early 20th century, service wings for country houses such as Westbury House were areas behind the scenes for daily operations such as food preparation. Over a period of 40 years, the Westbury House kitchens evolved in location, food preparation and efficiency. Hiding labor and delivery from view created an illusion of effortless luxury for the Phippses and their guests. Reversing that tradition, today’s museum kitchens are showplaces for stories of their complex operations and the effects of technology and societal changes in their usage. Lorraine Gilligan, Director of Preservation, will discuss the challenging restoration, archival sleuthing and surprising discoveries in plain sight to bring the food preparation areas of Westbury House back to life for visitor engagement.
ABOUT THE PRESENTER:
Lorraine Gilligan
Lorraine Gilligan has been Director of Preservation since 2008. She has extensive experience managing a variety of restoration and collections care projects. Most recently she oversaw the recreation of the Service Wing Portico and Courtyard, and was project manager for the restoration of Westbury House roof and terra cotta cornice. She is a graduate of the Attingham Summer School and has attended the Victorian Society study programs in London and Newport. She holds undergraduate and graduate degrees from Binghamton University and the University of Chicago, respectively.
INFORMATION & TICKETS:
LOCATION: The Barn at Orchard Hill
TICKETS: $15 non-members; 20% off discount for members
Light refreshments will be served.