Why’d They Put That In A Museum?
Show Notes
Details: In this episode, we explore museum elements that go beyond what’s on display, from restaurants to lectures to gift shops. We talk about the ways modern institutions are broadening their audiences and expanding their missions.
Where’s the cafe?
In this episode of ‘Why’d They Put That in a Museum,’ host Beth Bacon and museum curator Sarah Lees delve into the various elements that enhance the experience of visiting a museum. How important are the museum’s offerings around and beyond the exhibits? Sarah and Beth discuss museum restaurants, gift shops, and special events like performances and talks. Highlighting examples such as themed food inspired by artworks, café designs matching museum decor, and popular exhibits like mummies, they explore how these aspects contribute to making museums more inviting and accessible to a broader audience. Additionally, they touch on how museums are adapting to changing times and the importance of sustainability and relevance.
Contact Us
Say helloAbout the Podcasters
Sarah Lees
Sarah is a museum curator and researcher who has worked in organizations both large and small, and who remembers her first assignment for an art history class – to look into Rembrandt’s eyes and describe what she saw there. She believes everyone can find those kinds of connections to some form of creative expression, whether it’s a painting, a grandmother’s quilt, or a perfectly formed pen-stroke in a manuscript.
Beth Bacon
In addition to being an avid museum-goer, Beth Bacon is an author for young readers. Her books empower today’s kids to learn about themselves and the world through reading. She is also a teacher and branding consultant and a volunteer at the Missouri History Museum. Beth holds an MFA in Writing for Children and Young Adults from Vermont College of Fine Arts, an MA in Communication Arts from NYU, and a BA in Literature from Harvard University.
Music Credit
The music you hear in the intro and outro was composed by Edward Whelan. We appreciate his contribution to our podcast.