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Author : Judith Miller
Publisher : Antique Collectors Club Limited
Page : 128 pages
File Size : 40,9 Mb
Release : 1995
Category : House & Home
ISBN : 185732398X
Guide to creating a period-style kitchen.
Author : Jane Powell
Publisher : Gibbs Smith
Page : 168 pages
File Size : 54,9 Mb
Release : 2009-09
Category : Architecture
ISBN : 1423609158
Filled with handsome photographs of retro-style kitchens, this is a what to book for those who want to learn how to restore or re-create a bungalow-era kitchen. It is filled with invaluable information describing what was in these kitchens, when it was available, and how it went together. You will be inspired to re-create the Bungalow aesthetic of old while enjoying contemporary conveniences.
Author : Nancy Hiller
Publisher : Unknown
Page : 128 pages
File Size : 41,5 Mb
Release : 2020-08
Category : Electronic
ISBN : 1733391649
Author : Mrs. Georgie Boynton Child,Georgie Boynton Child
Publisher : Unknown
Page : 310 pages
File Size : 53,8 Mb
Release : 1925
Category : Kitchens
ISBN : IND:32000001713538
Author : Sara Pennell
Publisher : Bloomsbury Publishing
Page : 272 pages
File Size : 49,8 Mb
Release : 2016-06-30
Category : History
ISBN : 9781441166975
Tracing the emergence of the domestic kitchen from the 17th to the middle of the 19th century, Sara Pennell explores how the English kitchen became a space of specialised activity, sociability and strife. Drawing upon texts, images, surviving structures and objects, The Birth of the English Kitchen, 1600-1850 opens up the early modern English kitchen as an important historical site in the construction of domestic relations between husband and wife, masters, mistresses and servants and householders and outsiders; and as a crucial resource in contemporary heritage landscapes.
Author : Centaur Media
Publisher : Centaur Media
Page : 36 pages
File Size : 44,5 Mb
Release : 2014-08-26
Category : House & Home
ISBN : 8210379456XXX
If you're looking for ideas and inspiration on how to update your kitchen, then this app is a must. There's the latest hot design trends, real case studies, expert help and advice, plus a guide to the much have appliances.
Author : Klaus Spechtenhauser
Publisher : Walter de Gruyter
Page : 154 pages
File Size : 47,7 Mb
Release : 2005-12-09
Category : Architecture
ISBN : 9783764377236
The kitchen is regaining its role as the central living space in home life. Since the 1990s the kitchen has moved into the fashion and design spotlight, and this publication now examines and reviews its significance in an architectural, cultural, social and economical context. The authors and contributors look at important developments and revolutionary kitchen concepts of the last decades including standardised kitchens and open kitchenliving spaces; they also review design basics, current trends, the changing demands posed by patch-work families or single person households. Even culinary aspects are included. This is a book which should certainly have its place in every 21st century kitchen. Our new book series “Living concepts” presents clearly and concisely selected topics relating to aspects of the home. It is aimed at general readers as well as specialists, and edited by the ETH Wohnforum Zurich.
Author : Sarah Archer
Publisher : The Countryman Press
Page : 224 pages
File Size : 43,7 Mb
Release : 2019-05-07
Category : Architecture
ISBN : 9781682682296
An illustrated pop history from aqua to avocado, Westinghouse to Wonder Bread Nearly everyone alive today has experienced cozy, welcoming kitchens packed with conveniences that we now take for granted. Sarah Archer, in this delightful romp through a simpler time, shows us how the prosperity of the 1950s kicked off the technological and design ideals of today’s kitchen. In fact, while contemporary appliances might look a little different and work a little better than those of the 1950s, the midcentury kitchen has yet to be improved upon. During the optimistic consumerism of midcentury America when families were ready to put their newfound prosperity on display, companies from General Electric to Pyrex to Betty Crocker were there to usher them into a new era. Counter heights were standardized, appliances were designed in fashionable colors, and convenience foods took over families’ plates. With archival photographs, advertisements, magazine pages, and movie stills, The Midcentury Kitchen captures the spirit of an era—and a room—where anything seemed possible.
Author : Nancy Camilla Carlisle,Melinda Talbot Nasardinov,Jennifer Pustz
Publisher : Tilbury House Publishers
Page : 216 pages
File Size : 41,7 Mb
Release : 2008
Category : Cooking
ISBN : STANFORD:36105124176376
AMERICA'S KITCHENS, by Nancy Carlisle and Melinda Talbot Nasardinov, tells the story of this important room and features New England hearths, detached kitchens on southern plantations, Spanish colonial kitchens of the Southwest, elaborate nineteenth--century kitchens in the Midwest, and middle--class open--plan homes of 1950s suburbia. The book traces technological developments such as the introduction of the cast--iron cookstove, the efficiency of the Hoosier cabinet, and the impact of the frozen food industry to suggest how these innovations have transformed kitchen work and changed live
Author : Sarah Lynch
Publisher : Creative Publishing International
Page : 290 pages
File Size : 48,6 Mb
Release : 2007-04-15
Category : House & Home
ISBN : 9781589233041
Lynch shows homeowners what's hot and what's not, and gives practical information on how they can achieve the kitchens of their fantasies. Recent innovations in planning and room layout are covered in detail, and the merits of premium building materials and appliances are discussed and compared.
Author : Konrad Biedermann
Publisher : Unknown
Page : 48 pages
File Size : 46,6 Mb
Release : 1966
Category : School children
ISBN : UVA:X030509982
Author : Centaur Media
Publisher : Centaur Media
Page : 37 pages
File Size : 40,9 Mb
Release : 2014-07-08
Category : House & Home
ISBN : 8210379456XXX
70+ stylish new looks and ideas to update your space
Author : Gary Alan Fine
Publisher : Univ of California Press
Page : 321 pages
File Size : 42,6 Mb
Release : 2008-12-02
Category : Political Science
ISBN : 9780520942899
Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.
Author : Abbye A. Gorin
Publisher : Pelican Publishing Company, Inc.
Page : 214 pages
File Size : 55,9 Mb
Release : 2012-01-04
Category : Architecture
ISBN : 1589809866
A complement to Learning from Samuel Wilson, Jr. Samuel Wilson, Jr., was the founding president of the Louisiana Landmarks Society. This collection of interviews takes place during the early 1960s.
Author : Katherine A. McIver
Publisher : Rowman & Littlefield
Page : 139 pages
File Size : 46,8 Mb
Release : 2017-10-16
Category : Cooking
ISBN : 9781442248953
The modern twenty-first century kitchen has an array of time saving equipment for preparing a meal: a state of the art stove and refrigerator, a microwave oven, a food processor, a blender and a variety of topnotch pots, pans and utensils. We take so much for granted as we prepare the modern meal – not just in terms of equipment, but also the ingredients, without needing to worry about availability or seasonality. We cook with gas or electricity – at the turn of the switch we have instant heat. But it wasn’t always so. Just step back a few centuries to say the 1300s and we’d find quite a different kitchen, if there was one at all. We might only have a fireplace in the main living space of a small cottage. If we were lucky enough to have a kitchen, the majority of the cooking would be done over an open hearth, we’d build a fire of wood or coal and move a cauldron over the fire to prepare a stew or soup. A drink might be heated or kept warm in a long-handled saucepan, set on its own trivet beside the fire. Food could be fried in a pan, grilled on a gridiron, or turned on a spit. We might put together a small improvised oven for baking. Regulating the heat of the open flame was a demanding task. Cooking on an open hearth was an all-embracing way of life and most upscale kitchens had more than one fireplace with chimneys for ventilation. One fireplace was kept burning at a low, steady heat at all times for simmering or boiling water and the others used for grilling on a spit over glowing, radiant embers. This is quite a different situation than in our modern era – unless we were out camping and cooking over an open fire. In this book Katherine McIver explores the medieval kitchen from its location and layout (like Francesco Datini of Prato two kitchens), to its equipment (the hearth, the fuels, vessels and implements) and how they were used, to who did the cooking (man or woman) and who helped. We’ll look at the variety of ingredients (spices, herbs, meats, fruits, vegetables), food preservation and production (salted fish, cured meats, cheese making) and look through recipes, cookbooks and gastronomic texts to complete the picture of cooking in the medieval kitchen. Along the way, she looks at illustrations like the miniatures from the Tacuinum Sanitatis (a medieval health handbook), as well as paintings and engravings, to give us an idea of the workings of a medieval kitchen including hearth cooking, the equipment used, how cheese was made, harvesting ingredients, among other things. She explores medieval cookbooks such works as Anonimo Veneziano, Libro per cuoco (fourtheenth century), Anonimo Toscano, Libro della cucina (fourteenth century), Anonimo Napoletano (end of thirteenth/early fourteenth century), Liber de coquina, Anonimo Medidonale, Due libri di cucina (fourteenth century), Magninus Mediolanensis (Maino de’ Maineri), Opusculum de saporibus (fourteenth century), Johannes Bockenheim, Il registro di cucina (fifteenth century), Maestro Martino’s Il Libro de arte coquinaria (fifteenth century) and Bartolomeo Sacchi, called Platina’s On Right Pleasure and Good Health (1470). This is the story of the medieval kitchen and its operation from the thirteenth-century until the late fifteenth-century.