Editing Kitchen (section)

==History==
===Middle Ages===
[[File:Medieval kitchen.jpg|thumb|The roasting spit in this [[Europe]]an Renaissance kitchen was driven automatically by a propeller—the black cloverleaf-like structure in the upper left]]

Early medieval European [[longhouse]]s had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes, there was typically more than one kitchen. In some homes, there were upwards of three kitchens. The kitchens were divided based on the types of food prepared in them.<ref>Thompson, Theodor (1992) ''Medieval Homes'', Sampson Lowel House</ref>

The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control.<ref>{{citation |first1=Neil |last1=Christie |first2=Oliver |last2=Creighton |first3=Matt |last3=Edgeworth|first4=Helena |last4=Hamerow |author-link1=Neil Christie |author-link4=Helena Hamerow |title=Transforming Townscapes: From burgh to borough: the archaeology of Wallingford, AD 800–1400 |series=The Society for Medieval Archaeology Monograph Series |number=35 |isbn=978-1-909662-09-4 |location=Oxford |year=2013 |publisher=Society for Medieval Archaeology|page=201}}</ref> Few medieval kitchens survive as they were "notoriously ephemeral structures".<ref>{{citation |first1=Oliver |last1=Creighton |first2=Neil |last2=Christie |contribution=The Archaeology of Wallingford Castle: a summary of the current state of knowledge |title=Wallingford: The Castle and the Town in Context |editor-first1=K. S. B. |editor-last1=Keats-Rohan |editor-first2=Neil |editor-last2=Christie |editor-link2=Neil Christie |editor-first3=David |editor-last3=Roffe |series=BAR British Series |publisher=Archaeopress |isbn=978-1-4073-1418-1 |location=Oxford |year=2015|page=13}}</ref>

[[File:Måleri, genrebild. Köksinteriör - Skoklosters slott - 88962.tif|thumb|Kitchen interior, {{circa|1565}}]]

===Colonial America===
In [[Connecticut Colony|Connecticut]], as in other colonies of [[New England]] during [[Colonial America]], kitchens were often built as separate rooms and were located behind the [[parlor]] and [[keeping room]] or [[dining room]]. One early record of a kitchen is found in the 1648 inventory of the estate of a John Porter of [[Windsor, Connecticut]]. The inventory lists goods in the house "over the kittchin" and "in the kittchin". The items listed in the kitchen were: [[silver spoon]]s, [[pewter]], [[brass]], iron, arms, ammunition, [[hemp]], [[flax]] and "other implements about the room".<ref>{{cite book|author=Trumbull, J. Hammond |year=1850|url=https://archive.org/stream/publicrecordsofc001conn#page/476/mode/2up |title=The Public Records of the Colony of Connecticut 1636–1776|volume= 1|page= 476|publisher=Hartford, Brown & Parsons}}</ref>

Technological developments such as the [[Rumford roaster]] and the [[Kitchen stove|kitchen range]] enabled more efficient use of space and fuel.

===Rationalization===
A stepping stone to the modern fitted kitchen was the [[Frankfurt Kitchen]], designed by [[Margarete Schütte-Lihotzky]] for [[social housing]] projects in 1926. This kitchen measured {{convert|1.9|by|3.4|m}}, and was built to optimize kitchen efficiency and lower building costs. The design was the result of detailed time-motion studies and interviews with future tenants to identify what they needed from their kitchens. Schütte-Lihotzky's fitted kitchen was built in some 10,000 apartments in housing projects erected in [[Frankfurt]] in the 1930s.<ref>Rawsthorn, Alice (2010-09-27) [https://www.nytimes.com/2010/09/27/arts/27iht-design27.html Modernist triumph in the kitchen]. ''New York Times''</ref>