kitchen is a room or part of a room used for cooking and preparing food in a residence or in a commercial place. Modern residential kitchens are usually equipped with stoves, washbasins with hot and cold water, refrigerators, and also equipped with kitchen cabinets arranged according to modular design. Many households have microwave ovens, dishwashers, and other electrical appliances. The main function of the kitchen serves as a location for storing, cooking, and preparing food (and performing related tasks such as washing dishes), but can also be used for eating, entertaining, and washing clothes.
Commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and work facilities, army barracks, and similar places. These kitchens are generally larger and equipped with larger and heavier equipment than residential kitchens. For example, a large restaurant may have large refrigerators and large commercial dishwashers. In developed countries, commercial kitchens are generally subject to public health legislation. They are regularly screened by public health officials, and are forced to close if they do not meet the hygiene requirements mandated by law.
Video Kitchen
History
The evolution of the kitchen is related to the invention of various cooking or stoves and the development of water infrastructure capable of supplying water that flows into private homes. The food is cooked on an open fire. Technical advances in heating food in the 18th and 19th centuries changed the kitchen architecture. Prior to the advent of modern pipes, water was carried from outside sources such as wells, pumps or springs.
Antiquity
Houses in Ancient Greece were generally atrial types: they were arranged around the central courtyard for women. In many homes like that, the terrace is closed but otherwise open serves as a kitchen. The rich man's house has a kitchen as a separate room, usually next to the bathroom (so both rooms can be heated by a kitchen fire), both rooms are accessible from the yard. In such homes, there is often a small separate storage space in the back of the kitchen used for storing food and kitchen utensils.
In the Roman Empire, ordinary folk in the city often did not have their own kitchens; they cook in a large common kitchen. Some have small bronze stoves, where a fire can be lit for cooking. The rich Romans have a relatively complete kitchen. In a Roman villa, kitchens are usually integrated into the main building as a separate room, devoted to practical reasons of smoke and sociological reasons of a kitchen operated by slaves. The fireplace is usually on the floor, placed on the wall - sometimes slightly raised - in such a way that one has to kneel to cook. No chimney.
Medieval
Medieval Europe's long houses have an open fire under the highest point of the building. The "kitchen area" is between the entrance and the fireplace. In wealthy homes there is usually more than one kitchen. In some homes there are three kitchens. The kitchen is divided by the type of food prepared in it. At the chimney, these early buildings have a hole in the roof where some smoke can escape. In addition to cooking, fire also serves as a source of heat and light for a single room building. Similar designs can be found in Iroquois's longhouse in North America.
In the larger house of the larger European nobility, the kitchen is sometimes located in a separate concave floor building to guard the main building, which serves a social and official purpose, free from indoor smoke.
The first known stove in Japan dates from almost the same time. The earliest discovery dates from the period of Kofun (3rd to 6th century). This stove, called kamado , is usually made of clay and cement; they are fired with wood or charcoal through a hole in front and has a hole in the top, where a pot can be hung at the edges. This type of stove remains in use for many centuries to come, with only a few modifications. As in Europe, richer homes have separate buildings used for cooking. A type of open fire pit fired with charcoal, called irori, remains used as a secondary stove in most homes until the Edo period (17th to 19th centuries). A kamado is used to cook staple foods, such as rice, while irori is served both for cooking side dishes and as a heat source.
The kitchen remained largely unaffected by architectural advances throughout the Middle Ages; open fire remains the only method of heating food. The European medieval kitchen is a dark, smoky, and dirty place, from which they are named "kitchen fumes" . In medieval European cities around the 10th to 12th century, the kitchen still uses an open fire fireplace in the center of the room. In luxury homes, the ground floor is often used as a cage while the kitchen is located on the upper floors, such as bedrooms and halls. In castles and monasteries, living and working areas are separated; the kitchen is sometimes moved to a separate building, and thus can not serve again to heat the living room. In some palaces, kitchens are maintained in the same structure, but servants are strictly separated from the nobles, by building separate spiral stone stairs for the use of servants to bring food to the upper level. The kitchen may be separated from the large hall because of the smoke from the cooking fire and the possibility of fire can get out of control. Some medieval kitchens survive because of their "temporary famous structure". An extant example of a medieval kitchen with a servant ladder is at the Muchalls Palace in Scotland. In Japanese houses, the kitchen began to be a separate room inside the main building at the time.
With the arrival of the chimney, the fireplace moved from the center of the room to one wall, and the first brick-and-mortar stove was built. Fire burns over construction; the vault below it serves to store wood. Pots made of iron, bronze, or copper began to replace the previously used pottery. Temperature is controlled by hanging a pot higher or lower above the flame, or placing it in a tricycle or directly on a hot ash. Using open flames for cooking (and heating) is risky; fires that destroyed the whole city are frequent.
Leonardo da Vinci created an automated system for spitting spit to spit out: the propeller in the chimney made the spit change by itself. This kind of system is widely used in richer homes. Beginning in the late Middle Ages, kitchens in Europe lost the function of warming their homes even more and increasingly moving from living space to separate spaces. The living room is now heated by a tiled stove, operated from the kitchen, which offers great advantages for not filling the room with smoke.
Free of smoke and dirt, the living room thus begins to function as an area for social functions and increasingly becomes a display for the wealth of owners. In the upper classes, cooking and kitchen are the servants' domains, and the kitchen is separated from the living room, sometimes even away from the dining room. Poorer homes often do not yet have separate kitchens; they maintain a one-room arrangement where all the activities take place, or at most there is a kitchen in the front hall.
Medieval smoke kitchens (or Household kitchens) remain common, especially in rural farmhouses and generally in poorer houses, until much later. In some European farmhouses, the kitchen smoke was used until the mid-20th century. These houses often do not have chimneys, but only the smoke hoods above the fireplace, made of wood and covered in clay, are used to suck the flesh. Smoke rises more or less freely, warms upstairs rooms and protects wood from pests.
Colonial America
In Connecticut, as in other colonies in New England during the Colonial America, kitchens are often built as separate rooms and are located behind the living room and keep a room or dining room. One early note of a kitchen was found in the 1648 inventory of John Porter's estate from Windsor, Connecticut. The inventory list of goods at home "above kittchin" and "in kittchin". The items listed in the kitchen are: silver spoon, tin, brass, iron, arm, ammo, hemp, hemp and "other tools about the room". Separate the summer kitchen is also common on the big farms in the north; this is used to prepare food for harvest workers and tasks such as canning during warm summers.
In the southern states, where climatic and sociological conditions differ from the north, kitchens are often degraded into additional buildings. In plantations, it is separate from large mansions or large houses in the same way as feudal kitchens in medieval Europe: the kitchens are operated by slaves, and their workplace must be separated from the host's dwelling area by the social standard of time.
Technological advancements
Technological advances during industrialization led to major changes in the kitchen. The iron furnace, which closes the flames completely and more efficiently, appears. Early models included a Franklin stove around 1740, which was a fireplace furnace intended for heating, not for cooking. Benjamin Thompson in England designed the "Rumford stove" around 1800. This stove is far more energy efficient than the previous stove; it used one fire to heat up some pots, which hung into a hole on the stove and heated from all sides not just from the bottom. However, the stove is designed for large kitchens; it is too big for domestic use. "Oberlin Furnace" is a refinement of techniques that result in a reduction in size; it was patented in the US in 1834 and became a commercial success with about 90,000 units sold over the next 30 years. This stove is still fired with wood or coal. Although the first gas street lamps were installed in Paris, London and Berlin in the early 1820s and the first US patents on gas stoves were granted in 1825, it was not until the late 19th century that gas was used for lighting and cooking. become commonplace in urban areas.
Before and after the beginning of the 20th century, kitchens were often not equipped with built-in closets, and the lack of storage space in the kitchen became a real problem. The Hoosier Manufacturing Co. from Indiana adapted the existing piece of furniture, the bread cabinet, which had a similar structure from the top of the table with some cabinets on it (and often floured bins underneath) to solve the storage problem. By rearranging parts and taking advantage of modern metal work, they are able to produce a well-organized and compact cabinet that answers the needs of home cooks for storage and work space. Typical features of the Hoosier cabinet are the accessories. As originally provided, they are equipped with various shelves and other hardware to hold and arrange herbs and various staples. One useful feature is the combination of wheat-bin/sieve, a lead hopper that can be used without having to remove it from the closet. The same sugar place is also common.
Urbanization in the second half of the 19th century spurred another significant change that would ultimately change the kitchen. Due to mere necessities, cities began to plan and build water distribution pipes to homes, and made sewers to handle wastewater. The gas pipe is laid; gas is used first for lighting purposes, but once the network is well developed, it is also available for heating and cooking on a gas stove. At the turn of the 20th century, electricity was well-controlled to become a commercial gas alternative and slowly began to replace the latter. But like a gas stove, the electric stove has a slow start. The first electric furnace was presented in 1893 at the Columbia World Exposition in Chicago, but it was not until the 1930s that the technology was stable enough and began to take off.
Industrialization
Industrialization also causes social change. New factory worker classes in cities are placed under generally poor conditions. The whole family lives in a one or two-room apartment in tenement buildings up to six stories high, poorly aired and with inadequate lighting. Sometimes, they share an apartment with "people who sleep at night", unmarried men who pay for the bed at night. The kitchen in such an apartment is often used as a living room and bedroom, and even as a bathroom. Water must be taken from the well and heated on the stove. The water pipe was only placed towards the end of the 19th century, and often with only one knock per building or per story. The brick and mortar furnaces fired with coal remain the norm until they enter the second half of the century. Pots and kitchen utensils are usually kept on open shelves, and parts of the room can be separated from others by using a simple curtain.
Conversely, there is no dramatic change for the upper classes. The kitchen, located on the basement or ground floor, continues to be operated by servants. In some homes, water pumps are installed, and some even have sinks and drains (but no water in the taps, except for some feudal kitchens in the palace). The kitchen became a cleaner place with the advent of "cooking machines", enclosed stoves made of iron plates and fired by wood and more charcoal or coal, and it had pipes connected to the chimney. For the kitchen waiters continue to also function as a bedroom; they sleep on the floor, or later in the cramped space above the low ceiling, because the new stove with their chimney no longer needs a high ceiling in the kitchen. Tiled kitchen floor; kitchen utensils are stored neatly in the closet to protect them from dust and steam. A large desk serves as a work desk; at least there are many seats because there are servants, because the table in the kitchen also doubles as a place to eat the waiters.
World War II cooking and dinner trends
The urban middle class mimics the upscale upscale dining style as best they can. Living in a smaller apartment, the kitchen is the main room - here, the family lives. The study or living room is kept for special occasions such as occasional dinner invitations. Therefore, this middle-class kitchen is simpler than the upper class, where the kitchen is a work space occupied by servants only. In addition to cabinets for storing kitchen utensils, there are tables and chairs, where families will eat, and sometimes - if space is allowed - even fauteuil or sofas.
The gas pipeline was first laid at the end of the 19th century, and the gas stove began replacing the old coal stove. Gas is more expensive than coal, and thus this new technology was first installed in richer homes. Where the worker apartment is equipped with a gas stove, the gas distribution will go through the coin meter.
In rural areas, older technology using coal or wood stoves or even an open brick-and-mortar fireplace remains common throughout. Gas and water pipes were first installed in large cities; small villages are only connected shortly afterwards.
Rationalization
The tendency to increase gasification and electrification continued at the turn of the 20th century. In industry, it is the phase of work process optimization. Taylorism was born, and time motion studies were used to optimize the process. These ideas also spilled into the domestic kitchen architecture due to a growing trend that called for the professionalization of domestic work, beginning in the mid-19th century by Catharine Beecher and reinforced by the publication of Christine Frederick in the 1910s.
A stepping stone is a kitchen designed in Frankfurt by Margarethe SchÃÆ'¼tte-Lihotzky. Working class women often work in factories to ensure family survival, as men's wages are often insufficient. The social housing project leads to the next milestone: the Frankfurt Kitchen. Developed in 1926, this kitchen measures 1.9 m per 3.4 m (approx. 6 ft. 2 in. By 11 ft. 2 in., With a standard layout). Built for two purposes: to optimize kitchen work to reduce cooking time and lower the cost of building a well-equipped kitchen. The design made by Margarete SchÃÆ'¼tte-Lihotzky, is the result of detailed time-motion studies and interviews with future tenants to identify what they need from their kitchen. The equipped kitchen SchÃÆ'¼tte-Lihotzky was built in about 10,000 apartments in residential projects established in Frankfurt in the 1930s.
Early acceptance is very important: so small that only one person can work in it; some storage space intended for raw food materials such as flour can be reached by children. But the Frankfurt kitchen embodies the standard for the rest of the 20th century in a rental apartment: "working kitchen". It was criticized as "alienating women in the kitchen", but the post-World War II economic reasons apply. The kitchen is once again seen as a workplace that needs to be separated from the living room. Practical reasons also play a role in this development: just as in bourgeois homes in the past, one of the reasons for separating the kitchen was to keep steam and the smell of cooking from the living room.
Unit/installed
The standard idea was first introduced locally with the Frankfurt kitchen, but later defined new in the "Swedish kitchen" (Svensk kÃÆ'¶ksstandard, Swedish kitchen standard). The equipment used remains standard for years to come: hot and cold water in kitchen sinks and sinks and electric or gas stoves and ovens. Not long after, the refrigerator was added as a standard item. The concept was refined in the "Swedish kitchen" using a furniture unit with wooden front for kitchen cabinets. Immediately, the concept was modified by the use of synthetic doors and the smooth front of the drawer, first in white, recalling the sense of cleanliness and referring to a sterile laboratory or hospital setting, but soon afterwards in a more vivid color as well. A few years after the Frankfurt Kitchen, Poggenpohl presented a "kitchen reform" in 1928 with an interconnected cabinet and a functional interior. Kitchen reform is a pioneer for kitchen units then and kitchen fitting.
Construction units since its introduction have defined the development of modern kitchens. The pre-production module, using mass manufacturing techniques developed during World War II, greatly lowered kitchen costs. The units stored on the floor are called "floor units", "floor cabinets", or "basic cabinets" where kitchen worktop - originally often formica and often now made of granite, marble, tile or wood - are placed. Units stored on the wall for storage purposes are referred to as "wall units" or "wall cabinets". In the kitchen area in the apartment, even "high storage units" are available for effective storage. In cheaper brands, all cabinets are kept in uniform, usually white, colors with replaceable doors and accessories selected by customers to provide a varied look. In a more expensive brand, cabinets are manufactured in line with color and finishing doors, for older and more ancient look.
Open kitchen
Beginning in the 1980s, perfection of the blackmailer hood allows the kitchen to open again, integrated more or less with the living room without causing the entire apartment or house to become smelly. Before that, only a few previous experiments, usually in the newly built upper middle class family homes, had an open kitchen. Examples are the work of Frank Lloyd Wright House Willey (1934) and House Jacobs (1936). Both have an open kitchen, with high ceilings (up to the roof) and broadcast by skylights. The extractor hood is also possible to build an open kitchen in the apartment, where high ceilings and skylights are not possible.
The reintegration of the kitchen and living room goes hand in hand with the changes in perception of cooking: the more cooks are seen as creative and sometimes social, rather than working. And there is a rejection by younger homeowners of the standard suburban model of kitchen and separate dining room found in most homes 1900-1950. Many families also appreciate the tendency toward open kitchens, as it makes it easier for parents to watch over children while cooking and cleaning up spills. Increasing the status of cooking also makes the kitchen as a prestigious object to show off the wealth or professionalism of cooking. Some architects have taken advantage of the "object" aspect of the kitchen by designing freestanding "kitchen objects". However, like their predecessor, the "satellite kitchen" Colani, such futuristic designs are the exception.
Another reason for the tendency to re-open the kitchen (and the basic philosophy of "kitchen objects") is a change in the way food is prepared. Whereas before the 1950s, most cooking started with raw materials and food had to be prepared from scratch, the emergence of frozen foods and fast food that had been changed changed the habits of cooking many people, which consequently uses less and less kitchen. For others, who follow the trend of "cooking as a social act", open kitchens have the advantage that they can be with their guests while cooking, and for the "creative chef" it can even be the stage for their cooking performances.
The "Trophy Kitchen" is equipped with very expensive and sophisticated equipment that is used primarily to impress visitors and project social status, not for actual cooking.
Ventilation
Kitchen ventilation, especially large restaurant kitchens, creates certain difficulties that do not exist in other types of space vents. In particular, the air in the kitchen is different from other rooms because it usually contains oil, smoke, and odors.
Maps Kitchen
Materials
The Frankfurt kitchen of 1926 is made of several materials depending on its application. The built-in kitchen today uses particle board or MDF, decorated with veneer, in some cases also wood. Very few manufacturers produce stainless steel home kitchens. Until the 1950s, steel kitchens were used by architects, but these materials were replaced by cheaper particle board panels that were sometimes adorned with steel surfaces.
Household kitchen planning
The domestic kitchen design (or housing) is a relatively new discipline. The first ideas for optimizing work in the kitchen returned to Catharine Beecher's Treatise on Domestic Economy (1843, revised and re-published with his sister Harriet Beecher Stowe as American Women's Home I was in 1869). Beecher's "model kitchen" is deployed for the first time a systematic design based on early ergonomics. The designs include ordinary shelves on the walls, spacious workspaces, and special storage areas for different types of food. Beecher even separates the function of preparing food and cooking it entirely by moving the stove to a compartment adjacent to the kitchen.
Christine Frederick publishes from 1913 a series of articles on "New Household Management" in which she analyzes the kitchen following Tayloris's efficiency principles, presents detailed motion-time studies, and obtains their kitchen designs. His ideas were taken in 1920 by architects in Germany and Austria, notably Bruno Taut, Erna Meyer, and Margarete SchÃÆ'¼tte-Lihotzky. A social housing project in Frankfurt (the architect of RÃÆ'¶merstadt Ernst May) realized in 1927/38 was a breakthrough for his Frankfurt kitchen, which embodies a new idea of ​​efficiency in the kitchen.
While this "working kitchen" and the variant that comes from it is a huge success for tenement buildings, homeowners have different demands and do not want to be limited by a kitchen measuring 6.4 mÃ,². However, most ad-hoc kitchen designs follow the architect's wishes. In the US, the "House Board", since 1993, the "Building Research Council", the University of Illinois Architecture School at Urbana-Champaign was founded in 1944 with the aim of improving the state of the art at home. building, initially with an emphasis on standardization for cost reduction. That's where the idea of ​​a kitchen work triangle is formulated: the three main functions in the kitchen are storage, preparation, and cooking (which Catharine Beecher recognizes), and places for these functions. must be arranged in the kitchen in such a way that working in one place does not interfere with work elsewhere, the distance between these places is not too big, and there are no obstacles in the way. The natural setting is a triangle, with refrigerator, sink, and stove at each point.
This observation leads to some form of common kitchen, usually marked by the arrangement of kitchen cabinets and washbasins, stoves, and refrigerators:
- The kitchen one file (also known as one-way kitchen or straight-line kitchen) has all of this along one wall; The triangle of work degenerates into a line. This is not optimal, but it is often the only solution if space is limited. It may be common in the attic space that is being converted into living space, or studio apartment.
- The double-file kitchen (or two-way kitchen) has two rows of cabinets on the opposite wall, one containing a stove and a sink, another a refrigerator. This is a classic working kitchen and makes efficient use of space.
- In L-kitchen , the cabinets occupy two adjacent walls. Again, the work triangle is maintained, and there may even be room for an additional table on the third wall, provided it does not cut the triangle.
- A U-kitchen has a closet along three walls, usually with a sink at the base of "U". This is a regular work kitchen, too, except for two other cabinet rows short enough to place a table on the fourth wall.
- A G-kitchen has a closet along three walls, such as a U-kitchen, as well as a fourth partial wall, often with a double sink at a G-shape angle. The G-kitchen provides work space and storage additionally, and can support two working triangles. The modified version of the G-kitchen is a double-L , which splits G into two L-shaped components, which essentially adds a smaller L-shaped island or pen to the L-kitchen.
- The kitchen beam (or island) is a more recent development, usually found in open kitchens. Here, the stove or stove and sink are placed in the kitchen where L or U has a table, on a freestanding "island", separate from other cabinets. In a closed room, this does not make sense, but in the open kitchen, it makes the stove accessible from all sides so that two people can cook together, and allow for contact with guests or the whole family, since the cook is not facing the wall anymore. In addition, counter-top kitchen islands can serve as an abundant surface to serve buffet-style meals or sit for breakfast and snack meals.
In the 1980s there was a counterattack against industrial kitchen plans and cabinets with people putting together a mix of work surfaces and free-standing furniture, led by Johnny Gray kitchen designer and his concept of "unused kitchen". Modern kitchens often have enough informal space to allow people to eat in them without having to use the formal dining room. Such areas are called "breakfast areas", "breakfast nooks" or "breakfast bars" if space is integrated into the kitchen table. The kitchen with ample space to eat is sometimes called "eat-in kitchen". During the 2000s, the flat package kitchen was popular for people doing DIY renovations with limited budgets. The flat-plate kitchen industry makes it easy to fit together and mix and match doors, boss tops and cabinets. In flat package systems, many components can be exchanged.
Other types
Canteen restaurants and kitchens found in hotels, hospitals, educational facilities and workplaces, army barracks and similar institutions generally (in developed countries) are subject to public health legislation. They are regularly screened by public health officials, and are forced to close if they do not meet the hygiene requirements mandated by law.
Canteen kitchens (and palace kitchens) are often places where new technology is used first. For example, Benjamin Thompson's "energy-efficient furnace", a fully enclosed 19th-century iron furnace that uses a fire to heat some pots, is designed for large kitchens; thirty more years passed before they were adapted for domestic use.
By 2017, restaurant kitchens usually have tiled walls and floors and use stainless steel for other surfaces (workbenches, but also doors and drawer fronts) as they are durable and easy to clean. Professional kitchens are often equipped with gas stoves, as this allows the cook to set the heat faster and smoother than the electric stove. Some special equipment is typical for professional kitchens, such as deep deep fryers, steamers, or bain-marie.
Fast food trends and convenience have also changed the way restaurants operate. Some restaurants just "finish" provide a pleasant meal or even just heat up a fully prepared meal, perhaps by grilling, a hamburger, or a steak.
The kitchens in the railways present special challenges: space is limited, and, after all, personnel must be able to serve large quantities of food quickly. Particularly in the early history of the railways, this required a perfect process setting; in modern times, microwave ovens and fast food have made this task much easier. Kitchen on board, airplane, and sometimes railway is often referred to as galai. On cruise ships, galleries are often overcrowded, with one or two burners triggered by LP gas bottles, but kitchens on cruise ships or large warships are comparable in every way to restaurants or canteen kitchens.
On a passenger plane, the kitchen is reduced to a simple kitchen, the only function that reminds us of the kitchen is the heating of food in aircraft sent by the catering company. An extreme form of kitchen takes place in space, for example. , above the spacecraft (where it is also called a "kitchen") or the International Space Station. The astronauts' food is generally perfectly prepared, dehydrated, and sealed in a plastic bag, and the kitchen is reduced to a rehydration and heating module.
Open areas where food is prepared are generally not considered kitchens, although outdoor areas prepared for ordinary food preparation, such as camping, may be referred to as "outdoor kitchens." An open kitchen in a campsite may be located near a well, a water pump, or water tap, and may provide a table for preparing food and cooking (using a portable stove). Some camp kitchen areas have large propane tanks connected to burners, so campers can cook their meals. Military camps and similar similar nomadic settlements may have special kitchen tents, which have ventilation to allow cooking smoke to escape.
In schools where the household economy, food technology (formerly known as "domestic science"), or culinary arts are taught, there will be a series of kitchens with some equipment (similar in some respects to the laboratory) solely for teaching purposes. It consists of several workstations, each with their own oven, sink, and kitchen utensils, where teachers can show students how to prepare food and cook it.
By region
China
Kitchen in China is called cha ºfÃÆ'¡ng (??) . Over 3000 years ago, ancient Chinese used ding to cook food. Ding is developed into a wok and pot that is used today. Many Chinese believe that there is a Kitchen God who oversees the kitchen for the family. According to this belief, the gods return to heaven to give a report to the Jade Emperor every year about this family's behavior. Every Chinese New Year's Eve, families will gather together to pray for the kitchen god to give a good report to heaven and hope he brings the good news on the fifth day of the New Year.
The most common cooking utensils in the Chinese family kitchen and restaurant kitchen are wok, basket of steam and pots. Fuel or heating sources are also important techniques for practicing cooking skills. Traditionally Chinese people use wood or straw as fuel to cook food. A Chinese chef must master the flame and heat radiation to prepare a traditional recipe reliably. Chinese cuisine will use pots or pans to fry, fry, fry, or boil.
Japanese
The kitchen in Japan is called Daidokoro (??; lit. "kitchen"). Daidokoro is a place where food is prepared in Japanese homes. Until the Meiji era, the kitchen is also called kamado (stitty) and there are many sayings in Japanese that involve kamado because it is considered as a symbol of a house and the term can even be used to mean "family" or "household" (similar to the English word "hearth"). When separating the family, it is called Kamado wo wakeru , which means "dividing the stove". Kamado wo yaburu (lit. "breaking the stove") means the family went bankrupt.
India
In India, the kitchen is called "Rasoi" (in hindi \ Sanskrit) or "Swayampak ghar" in Marathi, and there are many other names for it in various regional languages. Many different cooking methods exist throughout the country, and the structures and materials used in kitchen building vary depending on the region. For example, in northern and central India, cooking is used to be done in a clay oven called "Chulha", fired by wood, coal or dried cow dung. In households where members observe vegetarianism, separate kitchens are kept for cooking and storing vegetarian and non-vegetarian foods. Religious families often treat the kitchen as a sacred space. The Indian kitchen is built on Indian architectural science called vastushastra. The vastu Indian kitchen is the most important when designing kitchens in India. Modern-day architects also follow the wide natural norms when designing Indian kitchens around the world.
While many kitchens belonging to impoverished families continue to use clay stoves and older forms of fuel, middle and upper urban classrooms usually have gas stoves with cylinders or gas pipes installed. Electric cooktop is less common because they consume a lot of electricity, but microwave ovens are gaining popularity in urban households and commercial establishments. Indian kitchens are also powered by biogas and solar energy as fuel. The world's largest solar energy kitchen is built in India. With regards to government agencies, India encourages domestic biogas plants to support the kitchen system.
See also
- Cooking technique
- Cuisine
- Dirty kitchen
- Fireplace
- Hoosier Cabinet
- Kitchen tools
- Kitchen ventilation
- Universal design
Note
References
- Beecher, C. E. and Beecher Stowe, H.: American Women's Home , 1869. Home of American Women
- Cahill, Nicolas. Household and City Organization in Olynthus ISBNÃ, 0-300-08495-1
- Cromley, Elizabeth Collins. The Food Axis: Cooking, Eating, and Architecture of American Homes (University of Virginia Press; 2011); 288 pages; Explore the history of homes in America through a focus on space for food preparation, cooking, consumption, and disposal.
- Harrison, M.: Kitchen in History , Osprey; 1972; ISBNÃ, 0-85045-068-3
- Kinchin, Juliet and Aidan O'Connor, Counter Space: Modern Design and Kitchen (MoMA: New York, 2011)
- Lupton, E. and Miller, J. A: Bathroom, Kitchen, and Aesthetics of Waste , Princeton Architectural Press; 1996; ISBNÃ, 1-56898-096-5. Bathroom, Kitchen, and Waste Esthetics
- Snodgrass, M. E.: Kitchen History Encyclopedia ; Fitzroy Dearborn Publishers; (November 2004); ISBNÃ, 1-57958-380-6
External links
Media related to Kitchen in Wikimedia Commons
- Historical Kitchen Photos 1860-1960
Source of the article : Wikipedia
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