The History of The Modern Kitchen
A History of Kitchens
The History of The Modern Kitchen
People wish to know the origins of many topics. Simply google the phrase, "The history of..." and see what items follow in the list. From the world's greatest mysteries to foods you may have never heard of, it can be an enjoyable and intriguing experience to learn about how various events or items come. Many people are interested in how certain types of designs have come and gone in the passing decades, kitchen design not being the least of them. We are specifically discussing the history of the kitchen.
"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - the unforgettable Maya Angelou.
This article will avoid describing that the kitchen is "the heart of the home" but instead focus on historical versions of the kitchen space, the role of the kitchen, kitchen gadgets, and similar points of interest.
Cooking
Cooking is the act of using heat to prepare food for consumption. The art of cooking has been prevalent throughout human history. Its history reveals the origins of human settlement, and its many traditions display unique social, cultural, and environmental influences.
Cooking is the ingenuity, art, craft, and science of preparing food utilizing heat and enzymatic processes. Cook techniques and ingredients vary greatly, from cooking over the fire to baking in various ovens.
The Origins of Cooking
The exact origins of cooking remain shrouded in mystery, yet, at some point in the past, early humans mastered fire and discovered a means to utilize it to prepare food. The remains of primitive campfires (made roughly 1.5 million years ago by Homo erectus) have been discovered, and what appear to be indications of open fire are visible.
Evidence suggests that it may be the process of cooking that allowed us to evolve, survive and thrive. The National Institute of Health's National Library of Medicine says, "Unique among animals, humans eat a diet rich in cooked and nonthermally processed food. The ancestors of modern humans who invented food processing (including cooking) gained critical advantages in survival and fitness through the increased caloric intake. However, the time and manner in which food processing became biologically significant are uncertain."
Cooking Culture
Cooking is so intrinsic to our identity that the types of foods and how they are cooked and served are culturally exported worldwide.
Home preparation has historically been an informal activity that has been completed by all members of a family in a private or in a central gathering place. Still, in some cultures, girls have borne most of the pride. Home preparation has also been carried away from home in many places, like in eateries or schools. Before the democratization of culinary offerings, an early predecessor to present-day bakeries was racy restaurants that offered recipes for clients as an added service.
When service personnel, travelers, and people move away from "home," a significant distance, one of the most emotional connections they describe when asked is the foods they grew up with.
"Home-cooking" is often associated with comfort food, and some commercially-produced foods and even restaurant meals are presented as having been "home-cooked," regardless of the actual origin of those foods. This started in the 1920s and is more common in cities of the U.S. because suburbanites need home-style cuisine despite time constraints.
In fact, "Culinary Diplomacy" or "Gastrodiplomacy" are terms referring to "the notion that the easiest way to win hearts and minds is through the stomach." Few nations have accomplished this feat better than Thailand's "Global Thai Program," which has, for over 20 years, seen a record number of restaurants open worldwide, funded and subsidized by the Thai government.
Pre-historic and Ancient Kitchens
Fireplaces provided heat and light, and the fire required tending. Large homes had deep hearths, and foods were cooked in pots placed in banked coals or ashes. Fireplaces had rotating spits and hooks for hanging large pieces of meat. Domes gave way to hoods with better ventilation.
A hearth is an archaeological feature that can indicate the usage of a purposeful fire. Hearths are valuable components of an archaeological site, providing evidence of all human activities and the opportunity to take radiocarbon dates for the period of use. In the millennia of human history, using fire has been vital to the development of civilization. Some fires were simply piles of wood stacked on the ground, others had been excavated into the ground and covered with earth to supply steam heat, others were put together using adobe bricks to form rudimentary ovens, and others were stacked up with a combination of fired bricks and potsherds to serve as ad hoc kilns.
One of the oldest known hearths was in a cave near Tel Aviv, Isreal, which could have been created over 300,000 years ago, indicating that cooking may outdated modern humans by at least 100,000 years.
Ancient Cooking Tools and Implements
Pottery is known to be at least 30,000 years old. The earliest pottery and ceramic objects date as far back as 29,000 BC. Before we were working with Teflon and Aluminum pans and copper pots, we used clay cooking pots. The ancient Greek civilizations used such devices. The Greeks frequently prepared meats and vegetables in hot vessels buried underground, which had a similar effect on modern-day cooking equipment, as slow cooking enables food to be cooked for a long time at a low temperature. This is now reminiscent of cooking methods commonly utilized in modern times. The dishes are made-cooked slowly in covered pots by digging into hot coals. Ancient indigenous American tribes used a technique similar to slow clay pot cooking. This tradition has given rise to the quintessential American Barbeque.
According to Smithsonian Magazine, "barbecue has a long history of permeation, perhaps best experienced by the ongoing barbecue feud that plagues the South. From the Atlantic to the Gulf, bordered by the western outposts of Texas and Kansas City, the area of the United States known as the "barbecue belt" houses four distinct barbecue traditions – Carolina, Texas, Memphis, and Kansas City." The process originated in the Caribbean and was appropriated by the Spanish conquistadors.
Before food processors made the kitchen labor-light work, there was the mortar and Pestle. The Mortar and Pestle, still widely used worldwide, are thought to have originated as far back as 35,000 BC. The device, usually made of stone, ceramic, or wood, is a simple club-like too and a rounded edge bowl where ingredients can be ground together or mashed.
The Colander or Siev are known to have been around in Ancient Egypt, and archaeological evidence shows examples in early Roman times. The tools were often made of bronze and were not commonly available to the average person, as bronze was a luxury for the rich. The sieve according to "On Ancient Sieves and Colanders" by H. Syer Cumming, the Gauls used horsehair, the Brittains used a hoop with sheepskin, the Iberians used flax, and the Egyptians used papyrus. All of these were used for straining fluids, separating them from solids, like olive flesh from olive oil.
The Historical Kitchen
Perhaps we should start by recalling that kitchens are relatively recent as a concept of a room directly attached to our homes. Our distant ancestors would cook on open flame outdoors, year-round, regardless of the weather. As we moved inside and stayed in place, many cultures would have centralized community kitchens. Some would simply cook in the fireplace, minimizing work and maximizing efficiency by using the heat for both purposes.
The kitchen, as we understand it today, is significantly attributable to the development of the chimney. Once the chimney was adopted and we realized how to pull smoke out of the home, higher reliability of outcomes and heat consistency were achieved.
Stoves and ovens
The kitchen stove, one of the essential kernels of what a kitchen possesses to be considered a kitchen, was not developed until the 1700s. Many homes would keep kitchens in separate buildings to mitigate fire risk. The first "stove" was crafted in 1490 in Alsace and was made of bricks and tiles, including the flue. The Iron stove was produced in Lynn, Massachusettes, in 1642 without any grates, barely more than a box. In 1740 Benjamin Franklin invented the "Pennsylvania Fireplace," which incorporated many of the principles today used throughout the industry. Isaac Orr built the first screw-in cast-iron grate stoves for cooking in Philadelphia in 1800. Jordan A. Mott developed the earliest non-lagging coal-burning stove in 1833. Cast iron stoves then became commonplace and are still used in some places today as a primary cooking method.
The wood stove in the kitchen became a source for even cooking, regulating the culinary experience for everyone.
As we understand it today, the kitchen was available to only the wealthy, and they hid their kitchens away, preferring to entertain in dining rooms and parlors.
Modern design, which heavily focused on minimalism, neutral color, clean design lines, and natural materials, began in the late 1800s and lasted into the 1940s. Famous architects such as Frank Lloyd Wright, Philip Johson, Kazuyo Sejima, Frank Gehry, and others pioneered the idea of including modern design in our daily lives.
Our contemporary kitchens have a style often involving angular, simple, and geometric patterns, along with sleek materials without elaborate designs.
Like many other household appliances, the first oven was made of brick, ceramic, and stone. The Castrol Stove, the first oven, was created by Franconis Curillies in 1735. Since then, one innovation has been made in culinary arts to improve cooking. The Five Plate Stove was invented in 1800, the first gas oven was created in 1826, the first electric oven came out in 1886, and the microwave oven was introduced in 1947.
The Oberlin Stove was a small, cast-iron, wood-burning stove created by Philo Stewart in 1834. It was a metal kitchen stove that was about the right size for a home, much more efficient than a fireplace because it could cook food faster and with greater heating power. It was a major commercial success because it could be molded into ornamental shapes and forms and was easily resistant to temperature changes from hot to cold. These cast-iron stoves developed into specialized cooking equipment with oven holes, flue pipes connected to the chimney, and water heater installations.
Zachäus Winzler (de) created the first gas stove on March 8, 1802, but it and previous attempts were only ever used as test cases. Smith & Philips began marketing his creation in 1828. In 1836, James Sharp established a gas stove factory after receiving a patent for a gas stove in Northampton, England.
Colonial Kitchens
As is the case today, the 17th and 18th-century cooks required various tools for their work. Today, we'll look at the colonial cook's equipment to simplify her job.
Back then, all cooking was done over a fire, and a competent cook would never allow her fire to burn out because it was difficult and time-consuming to start a fire from scratch. After raking the hot coals into a mound, she would either bank them beneath a layer of ashes or cover them with a curfew, a brass or copper device pushed against the hearth's back wall for the night. The embers were removed in the morning, and the fire grew. Two English curfews, a fire fork, and a blowing tube—a long iron pipe used as bellows—are all depicted in the figure to the right. Shovels and tongs were additional essential fireplace implements.
In colonial times, it was more typical to have multiple, smaller fires in a larger hearth than a single sizeable fire.
Like how we now use adjustable settings on our ranges for boiling or simmering dishes, the fireplace was used for cooking rather than a single massive fire. Small mounds of live embers were raked onto the hearth in front of the fireplace for cooking at lower temperatures. These were employed for baking in a kettle, frying in a pan, and broiling on a gridiron. The cook used a crane built within the chimney to hang larger pots for cooking at higher temperatures. The length of the fireplace may be supported by simple iron bars. A crane that could be swung out from the fire would be preferable if you could afford it, so the cook could check on the contents of the pots without getting scorched by the heat. She could raise or lower the pots or move the crane outward to adjust cooking temperatures. She could suspend numerous pots at various positions using pot hooks, trammels, or chains.
The English Royals entertained at Hampton Court Palace. The kitchens were an essential element of palace life from its completion in 1530 until the royal family's final visit in 1737. Each department in the Tudor kitchens was run by a Sergeant, a group of yeoman, and a team of grooms.
Three Master Cooks, one for the King, the Queen, and the rest of the court, were in charge of the kitchen area where the meat was roasted. Which of the 1,200 or so members of Henry's court qualified for meals as part of their compensation was determined by these staff members according to a complicated set of regulations.
A job in the kitchens could be sweaty and filthy. To ban the scullions from walking around "naked, or in such vileness of clothing as they do today, nor lie in the evenings and days in the kitchen or ground by the fireside," Henry VIII had to issue an order.
The Tudor court was visited by a Spaniard in 1554, who described the kitchens as "veritable hells" due to the commotion and activity there. He also noted that there was enough beer available, and people drank enough to fill the Valladolid river.
The General Kitchen Featured
All kitchens were required to have a minimum of one or more cast iron pots, a kettle for baking, and a basic spit for roasting meat. More affluent households had access to a greater range of ingredients for more complex cuisines. Different-sized iron pots, a long iron fork for scooping items out of boiling water, an iron hook with a handle to lift pots from the crane, a large and small gridiron with grooved bars and a trench to catch the grease, a bake kettle, two different-sized skillets, a skimmer, skewers, large and small tea kettles, a toasting iron, a flat skillet for frying, a griddle, a waffle iron
The colonies started manufacturing pots, pans, and skillets around 1725. A kettle has sloping sides and no cover, whereas a pot is a container with rounded sides and a cover. Large kettles, known as cauldrons, often constructed of iron, brass, or copper, were so precious that they were left behind in wills. A type of skillet known as a "spider" features a flat bottom, straight shallow sides, a short handle, and three short legs (pictured on the left). Stoves were created before short-handled frying pans were utilized. Iron "fried pans" from the eighteenth century had a 3-foot handle with a hole at the tip for hanging when not in use. Another requirement for supporting kettles and footless pots and serving as plate warmers was a variety of sized trivets.
Fish and meat were grilled on gridirons. They had a handle and resembled three-legged iron grills. Underneath, a drip pan was put in place to capture the drips. Cakes consisting of oat and buckwheat were baked on iron griddles. They frequently had intricate patterns and were also used as toasters. Waffle and wafer makers have been around since the 14th century, and they were first used in homes during church services. There were also numerous varieties of skimmers, spatulas, meat forks, and other instruments made of wood, tin, or iron.
Spit dogs are depicted alongside a wooden spit rack on the wall above in the sketch of Mt. Vernon's kitchen hearth at the top of the page. Large chunks of meat and poultry were skewered on the spit and then put on a pair of hooks spun by hand cranks as they cooked next to the fire. The spit was connected to an iron fan placed in the chimney by a chain in a more inventive design. The fan was turned by the draft going up the chimney, pulling the chain, and turning the spit.
The iron baking kettle, referred to as a dutch oven, is something many of us are familiar with. More coals are stacked on the kettle's flat lid to bake the contents evenly after it is placed into hot coals and ashes. However, look at this article by Carolina Capehart, a culinary historian, hearth chef, and former Conner Prairie interpreter, on the Historic Cookery blog. She provides unambiguous proof that a true dutch oven is a tin reflector oven, also known as a roasting kitchen or hastener, and that the cast iron pot mentioned above is properly referred to as a bake kettle.
Where Did the Modern Style Start From?
Kitchens of the late 1800s and kitchens of the early 1900s are where we start to see the modern kitchen. Throughout the history of kitchens, the modern kitchen has been the most functional and practical. The history of kitchen design stems less from aesthetics but more from convenience and innovation.
While some designs are incredibly distinct from where they came from, others may not be as inherently obvious. Contemporary kitchen designs fall into this category. It is thoroughly believed that modern design, as people know it, began to take place around the same time as World War I. During this conflict-fueled time, a philosophical movement was taking place, and it would be one that would quite literally change the way that areas would be seen.
This movement was known as "modernism," It occurred at its peak during the late 19th century and the early 20th century. This movement was known for its abstract thinking that often deviated from traditional realistic and almost renaissance beliefs from the previous times. When it comes to architecture, especially, this can be seen by the smooth, straight lines, massive glass windows, and the use of geometric shapes and patterns. As the movement progressed deeper into architecture, this spread into having more open floor plans, using more manufactured materials, and incorporating natural elements to integrate them with the outdoors.
Additionally, before introducing modern kitchen design, kitchens were vastly different from the open space everyone knows and loves. Before this, kitchens were dark and poorly ventilated corners of the house. Curiously enough, before modern kitchens became commonplace, designers would try to hide the kitchen from the rest of the house. With the introduction of modern kitchens, a design spearheaded by a Viennese architect would come into the light. This design was focused on offering more space in the kitchen, offering "rationalization and efficiency." This kitchen design with more space, ventilation, and shelves for people to store pots and pans would quickly become the new standard, becoming the modern kitchen design that people are used to today.
Sanitary Kitchens
You can prevent cross-contamination, food poisoning, mold growth, and illnesses brought on by viruses and bacteria that are spread by touching surfaces by maintaining a clean, hygienic kitchen. To help you enhance the hygiene in your kitchen, consider the following suggestions from health professionals and reputable organizations.
The Greek goddess of health Hygeia, a daughter of the deity of medicine Aesculapius, is where the word hygiene originates. Hygiene and sanitation have been at the forefront of the fight against illness and disease since the Industrial Revolution (around 1750–1850) and the development of the germ theory of disease in the second half of the nineteenth century.
French chemist Louis Pasteur created modern germ theory during his experiments in the 1860s. Louis Pasteur discovered Germ Theory in 1861. He demonstrated that food spoilage results from an unseen bacterial infection rather than spontaneous creation. As a result of this discovery, food preparation and modern living were forever revolutionized - the kitchen has transformed. Social changes and technological innovations formed the cornerstone of the modern kitchen.
National bodies such as the FDA and boards of health popped up starting in the late 1800s. The State Board of Health was established in 1889 under the Washington State Constitution. Following a typhoid outbreak that the U.S. Public Health Service looked into, Yakima, Washington, got its first city/county health department in 1911.
Edward Livingstone Trudeau constructed the first sanatorium in the United States in 1885 at Saranac Lake in the Adirondacks. Trudeau, like many of the early leaders of the Sanatorium movement, suffered from tuberculosis, but after spending a lot of time in the mountains in the 1870s, he thought he had healed himself of his afflictions. He required patients to spend the day outside on horseback, walking, or relaxing on the wide porches surrounding each of the sanatorium's "cure cottages," following the same healthy eating and outdoor living regimen that had led to his recovery. A strong personal code of conduct that forbade drinking, smoking, and cussing as well as enforcing a clothing code, was also maintained by Trudeau. He also mandated that his patients have multiple substantial meals every day, including at least three glasses of milk. By 1900, Trudeau had amassed sufficient funds to construct his own Saranac Laboratory for the Study of Tuberculosis, with over twenty cottages, a hospital, a library, and a chapel at Saranac Lake. Trudeau spent years presenting himself as an example of recovery, but his "cures" could not prevent the disease from spreading inside him, and he passed away from tuberculosis in 1916.
The Sanatorium movement was motivated by a distinct overarching impetus than the public health campaigns carried out by Progressive reformers and local authorities, as historian Sheila Rothman has demonstrated. The idea of the Sanatorium movement was to provide treatment, while the policy needs of public health demanded preventing new disease cases to limit the epidemic. However, administering the cure at the sanatoriums required "experts" to exercise extreme control and regulation over people who had gotten the sickness, just like the public health campaigns did. Every element of everyday life was governed by the sanatoriums' curative protocols, which the patients frequently found oppressive and suffocating over the weeks and months of their stays. Thus, the sanitariums met the objectives of medical professionals and social reformers. By confining tuberculous to institutions, they could advance societal well-being by isolating those with the disease and individual well-being by slowing or stopping the disease's progression in the body. This "fulfilled both the impulse to coerce and to cure," according to the Sanatorium movement.
Kitchen utensils, countertops, pots, pans, kitchen appliances, floors, walls, dishes - all began to become sanitized. At first, the process was through boiling or heating in ovens; other methods were developed later.
American kitchens later became fitted with mechanisms capable of canning and jarring using pressure cooking methods.
When surveyed, most people feel that today's kitchen is often considered more sanitary if white cabinets and countertops are used. As a result of the move to hygienic food safety practices, white kitchens, which were easily bleached or chemically treated, became popular. White, which quickly shows dirt and discoloration, the hallmark of dirt, debris, and refuse after kitchen work, was the order for any clean home.
The Frankfurt Kitchen
The Frankfurt kitchen (sometimes misspelled as Frankfort kitchen) was a significant development in domestic architecture and is acknowledged as the progenitor of the contemporary "fitted kitchen" design since it was the first ever constructed using a single principle, namely an affordable, efficient design that would promote productivity. It was created in 1926 by Austrian architect Margarete Schütte-Lihotzky for the New Frankfurt social housing project in Frankfurt, Germany, built by architect Ernst May. [1] In Frankfurt, about 10,000 units were constructed in the late 1920s. When establishing new industrial towns in the Soviet Union, the Soviet Russian government asked May to head a "construction brigade" and apply the Frankfurt model. Frankfurt kitchen design was extraordinarily impactful, causing increased demand for kitchen technology and equipment due to affordability.
After World War I, German cities had a severe housing shortage. In the 1920s, many social housing initiatives were developed to enhance the supply of rental units. These large-scale initiatives were subject to strict financial restrictions since they had to provide inexpensive apartments for many typical working-class families. Since the flats were comfortable but not large, the architects tried to cut money by using the same design for numerous apartments.
The Frankfurt kitchen had a small double-file layout reminiscent of the galley kitchen.
On one of the short walls, there was an entryway with a window on the other side. The sink and cabinets were on the right wall, and a workbench was in front of the window. The stove and a sliding door connecting the kitchen to the dining and living area were situated along the left. The image shows a foldable ironing board against the left wall, but no refrigerator exists.
The kitchen's compact layout was not solely a result of the noted space limitations. The addition of a sliding door was also a deliberate design choice made in a Taylorist effort to lessen the number of steps necessary when working in the kitchen and the walking distance between the kitchen and the table in the next room. This was a departure from previous considerations, which looked to find ways to separate the cooking from the dining as a means of class distinction. Previously, kitchens were either separated completely from the building or were placed in the back of the house or the back of the home.
The workspace even had an integrated, removable "waste drawer" so that scraps could be simply thrown into it while working and the entire thing emptied at once afterward. Dedicated storage bins for common ingredients like flour, sugar, rice, and others were intended to keep the kitchen neat and well-organized.
The Frankfurt kitchen was erected complete with furniture and main equipment like the stove, a novelty in Germany because the traditional kitchen furniture did not fit the new processes or the small area. The first equipped kitchen was there. Because flies avoided blue surfaces, the wooden door and drawer fronts were painted in that color. Lihotzky used beech for the table tops because it is resistant to stains, acids, and scratching, and oak for the flour containers because it repelled mealworms. A rotating stool with casters was used as the seating to provide optimum flexibility.
Kitchen cabinets were not part of the design of the kitchen until the mid-1920s and 1930s. Before this, kitchen furniture was exactly that - furniture. The first Hoosier Cabinet appeared in 1898 in New Castle, IN. These were used so that small home kitchens would be better organized and provide higher functionality to home cooks.
Post-War Kitchen History
The post-World War II housing boom and industry innovations significantly influenced the "modern" kitchen. Walls that traditionally concealed homes' practical kitchens were torn down in response to the rise in demand for kitchen technology and equipment. The kitchen was progressively becoming a proud place that was fit for entertaining visitors as it became quieter, cleaner, more organized, and simpler to operate in.
Other social shifts in the 1960s and 1970s enhanced the kitchen's design. Life was again taking place in the kitchen thanks to a resurgence in home cooking, fetishization of kitchen tools, and entertainment. The kitchen evolved into a place to hone culinary talents, showcase designer cookware, and serve as the hub of social activities. By the 1980s, the concept of an open kitchen with ostentatious appliances had emerged.
But it wasn't only the equation's "function" part. The Cold War and the Space Race brought about significant advances in manufacturing and technology, which eventually found their way into the home and the kitchen, which has long been a center of residential innovation. With shining white kitchens and the desire for these new homes to be lovely, the post-war housing boom brought suburban sprawl to accommodate millions of growing families — hello, Levittown.
Mamie Eisenhower
Everywhere is pink! The 1950s. Arguably the defining interior design hue of the 1950s. Bathrooms and kitchens are widely used, as well as fashion. Mamie Eisenhower, who served as the first lady from 1953 to 1961, appears to have directly and unquestionably inspired the mid-century taste toward pink. Mamie's favorite color was pink. She attended Ike's inauguration in a pink gown covered in 2,000 pink rhinestones. Every morning, Ike sent her pink flowers. The cotton balls in her Gettysburg toilet were even pink. She redecorated the White House's private suites in pink. It was so prominent that journalists dubbed it the "Pink Palace." The hue may have also been called "First Lady Pink." There was probably little doubt that American women (and marketers) would catch up on it due to all this pink-think. Additionally, it was a color trend that complemented the period's exuberance and was even supportive of women's resumption of domestic duties following World War II and their total transformation of the domestic scene in the United States. The new modern kitchen was born here.
Pastels brightened bathrooms and kitchens in the 1950s, evolved into psychedelic pop colors in the 1960s, changed into earth tones in the 1970s, and went back to pure white in the 1980s. The marketing machine went into overdrive, boasting bright cupboards and worktops, almond appliances, avocado, harvest gold, and useful devices to make the misery of housework seem like a dream. Form genuinely followed function, even out to the suburbs.
As the kitchen changed into a center for entertaining in addition to cooking, the 1970s, '80s, and '90s saw a quick pace of inventions and advances in both technology and design trends. The demand for more effective appliances and time-saving gadgets increased as more homemakers entered the workforce due to the Women's Movement of the 1970s. A growing number of contemporary kitchen designs now include microwave ovens, which were created in the 1940s and 1950s. More room was devoted to the kitchen as open-plan designs spread to adjacent rooms, particularly the family/great room, and out onto patios. Islands began to assume a prominent position in the kitchen as a station for culinary assistants or a place for friends to congregate while the chef finished the day's meal.
Other socioeconomic shifts that occurred in the 1960s and 1970s impacted kitchen design. Life was again taking place in the kitchen thanks to a resurgence in home cooking, fetishization of kitchen tools, and entertainment. The kitchen evolved into a place for honed culinary skills, designer cookware exhibitions, and the center of social activities. By the 1980s, the concept of an open kitchen with ostentatious appliances had emerged—the birth of the trophy kitchen.
Kitchen Islands and Raised Bars
The kitchen Island, while technically much older, it was not until the Post WWII era that it came into the American psyche. It was one of several innovative designs created by architects in anticipation of the post-World War II building boom, and the kitchen needed an upgrade. New technology improved everything, including windows, appliances, and odor-controlling air conditioning. The significant alteration, though, was social.
As the middle class expanded, fewer live-in housekeepers were required. The demand for informality, convenience, and efficiency was driven by home cooks (mostly women) who cooked meals for routine and extraordinary occasions. The changing lives of homeowners led to a change in design since they did not want to spend hours away from their families and visitors. Enter the open concept home.
The built-in kitchen island, rather than a worktop or cart, adds a level of efficient kitchen design for which the fitted kitchen was built. While not every kitchen has one, the storage space in kitchens usually improves. It is a great place to locate sinks, dishwashers, ranges, stand mixers, and virtually any other appliance. The island's role in the kitchen is indispensable. Large kitchen islands have taken the place of the dining room entirely in some homes. The modern kitchen design movement is what we have to thank for kitchen islands. Common kitchens did not feature this element previously. The need for additional cabinetry and appliances helped create kitchens like these with the overwhelming kitchen efficiency produced by moving things to the center of the room.
The Effect on Kitchens
When was the kitchen invented? The short answer is that we don’t know for sure; however, it has been potentially evolving since before modern humans were modern humans.
Now that you understand a little bit more about how modernism affected architecture as a whole and a little bit about how it affects the entire construction of a house, it is now time to get a better understanding of what this means for kitchens. For one, because many modern homes will have open floor plans, it usually means that the kitchens become dine-in kitchens. For many, these features are perfectly acceptable as long as there is something to sit on and places to put the food, such as a kitchen island. The focus on emphasizing functional space over ornate, intricate designs also means that modern kitchens become more spacious than other kitchens, offering the path of letting a large family cook their food without an issue.
This can also affect the design of the cabinets and shelves, as there will not be nearly as much chopped wood or other natural material in the kitchen. Still, it also means that the materials will be sleek in appearance. Rather than carved oak, a kitchen that is designed to be modern is going to use metal, glass, stone, and wood most often. This combination of materials is often appreciated and pleasant on the eye, but that's not all there is to it. It is also less expensive and easier to maintain than other types of material.
In the last three centuries, we have gone from nearly roman kitchens to castle kitchens, and then cast iron stoves have become staples in many kitchens.
With a modern plan in place for your kitchen, you can expect that the fixtures, designs, floors, and all aspects of the kitchen will reflect the preference for usable space. In the spacious, open-floor kitchen, there's a good chance you will want to have some stools that you can use to sit around the island when you want to eat your food. From there, it is merely a matter of appreciating the geometric, sleek, and simple materials used to decorate the kitchen, as most of the cabinets, shelves, chairs, and tables will be made from that type of furniture. Before you know it, you will find yourself enjoying the sheer amount of space an excellent modern kitchen can offer.
While some designs are incredibly distinct from where they came from, others may not be as inherently obvious. Contemporary kitchen designs fall into this category. It is thoroughly believed that modern design, as people know it, began to take place around the same time as World War I. During this conflict-fueled time, a philosophical movement was taking place, and it would be one that would quite literally change the way that areas would be seen.
This movement was known as "modernism," It occurred at its peak during the late 19th century and the early 20th century. This movement was known for its abstract thinking that often deviated from standard realistic and almost renaissance beliefs from the previous times. When it comes to architecture, especially, this can be seen by the smooth, straight lines, massive glass windows, and the use of geometric shapes and patterns. As the movement progressed deeper into architecture, this spread into having more open floor plans, using more man-made materials, and incorporating natural elements to integrate them with the outdoors.
Additionally, before introducing modern kitchen design, kitchens were vastly different from the open space everyone knows and loves. Before this, kitchens were dark and poorly ventilated corners of the house. Curiously enough, before modern kitchens became commonplace, designers would try to hide the kitchen from the rest of the house. With the introduction of modern kitchens, a design spearheaded by a Viennese architect would come into the light. This design was focused on offering more space in the kitchen, offering "rationalization and efficiency." This kitchen design with more space, ventilation, and shelves for people to store pots and pans would quickly become the new standard, becoming the modern kitchen design that people are used to today.