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  1. A canteen kitchen Restaurant and canteen kitchens found in hotels , hospitals , educational and work place facilities, army barracks, and similar institutions are generally in developed countries subject to public health laws.

  2. A large table served as a workbench; there were at least as many chairs as there were servants, for the table in the kitchen also doubled as the eating place for the servants. This kind of system was widely used in wealthier homes. The design included regular shelves on the walls, ample work space, and dedicated storage areas for various food items.

  3. In the L-kitchen, the cabinets occupy two adjacent walls. European medieval kitchens were dark, smoky, and sooty places, whence their name "smoke kitchen". In castles and monasteries , the living and working areas were separated; the kitchen was sometimes moved to a separate building, and thus could not serve anymore to heat the living rooms.

  4. Kitchen interior, cirka An extreme form of the kitchen occurs in space, e. The Indian kitchen vastu is of utmost importance while designing a kitchens in India.

  5. The kitchen once more was seen as a work place that needed to be separated from the living areas. Water had to be fetched from wells and heated on the stove.

  6. Soon, the concept was amended by the use of smooth synthetic door and drawer fronts, first in white, recalling a sense of cleanliness and alluding to sterile lab or hospital settings, but soon after in more lively colors, too[ citation needed ]. The ding was developed into the wok and pot used today. A modified version of the G-kitchen is the double-L, which splits the G into two L-shaped components, essentially adding a smaller L-shaped island or peninsula to the L-kitchen.

  7. For the servants the kitchen continued to also serve as a sleeping room; they slept either on the floor, or later in narrow spaces above a lowered ceiling, for the new stoves with their smoke outlet no longer required a high ceiling in the kitchen. Some restaurants to only "finish" delivered convenience food or even just reheat completely prepared meals, maybe at the utmost grilling , a hamburger , or a steak. Middle Ages[ edit ] The roasting spit in this European Renaissance kitchen was driven automatically by a propeller—the black cloverleaf-like structure in the upper left.

  8. Early models included the Franklin stove around , which was a furnace stove intended for heating, not for cooking.

  9. Gas and water pipes were first installed in the big cities; small villages were connected only much later. The kitchens were divided based on the types of food prepared in them.

  10. Colonial America[ edit ] Summer kitchen In 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. This observation led to a few common kitchen forms, commonly characterized by the arrangement of the kitchen cabinets and sink, stove, and refrigerator: Before and after the beginning of the 20th century, kitchens were frequently not equipped with built-in cabinetry, and the lack of storage space in the kitchen became a real problem.

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