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In the late 1920s and early 1930s, furniture manufacturers found a ready market for kitchen cabinets. These were designed to hold almost everything the cook needed, complete with flour bins, egg racks and extending tables. They also often had vented compartments as refrigerators were still uncommon.
From 193234 in the USA, General Electric and Westinghouse opened cooking institutions. Engineers, chemists, architects, nutritionists and professional cooks studied all aspects of the kitchen. The work process was scientifically investigated, and the way was opened for the modern streamlined kitchen Continue reading →