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Europe was slow in their approach to modernise the kitchen, much due to war and tradition. In the United States of America, the focus on the kitchen was
a new way to attract the interest of the whole household as well as to encourage a more informal way of living. In 1942 H. Creston Doner conceived the prototype ‘Tomorrow’s
Kitchen’ in which the cooking pans were integrated into the design of the oven, with the cooked dish transferred to the table for serving. In this concept, the fridge acted as
divider between the living and cooking areas. It was very well thought through and presented. Later in 1946 followed the ‘Unit Kitchen’ by J.J. Little, more of a central island, one
side the washing area with sink and on the other the cooking zone. An important part of this was the positioning of the kitchen as a central living space. The company Frigidaire
developed the ‘Kitchen of Tomorrow’, a project of Alexander and Rowena Kostellow (1954) in which recipes as an electronic file were loaded onto a IBM card, and measures of
ingredients transported to the food mixer and then to the microwave. A now global giant, Whirlpool, proposed the ‘Miracle Kitchen’ in 1956 where the matriarch of the kitchen
orchestrates the whole family from the command station of the central island, signifying the post-war gratification in the era of consumption.
5.
What is the difference between a hamburger and spaghetti bolognese?
THE AMERICAN KITCHEN
