242 S pace P l a n n i ng of R e s i d e nt ia l Int eriors

FOOD PREPARATION AREA (KITCHEN)  Although the food preparation area, or kitchen, is listed in the support/
service area, it can serve as one of the primary social zones, as it is often the “nerve center” of a residence.

In its earlier development, the purpose of a kitchen was for the preparation of food and for family members to
keep warm in front of a big open fire during winters. The kitchen often served as the center of family life, accom-
modating family gatherings and being used for entertaining visitors and other activities.

With technological advancements, different sources of heat for the entire house were developed, and new heat
sources were created solely for the preparation of meals. The kitchen then became an isolated room designed for
the specific function of preparing food. In the eighteenth century, the kitchen stove was developed; it was the
standard cooking mechanism until the arrival of the iron coal range. In the nineteenth century, the icebox and
water pumps were placed inside, and by the end of the century the kitchen was generally located at the back of
the house. During this time the kitchen was generally considered a place that only the food preparer or servants
used, and it was to be sheltered from the view of guests and even the owners.

In 1841, Catherine Beecher published a study on domestic kitchen planning in which she pointed out that domes-
tic services should be compacted to utility cores for convenience and time-saving efficiency. From this point on, the
kitchen developed into the center of family activities—efficient, an electric powerhouse, and a status symbol that
many homeowners are proud to show. Most kitchens today are large enough to accommodate two or more cooks
at one time so that food preparation duties can be shared. Manufacturers are continually redesigning kitchen ap-
pliances and equipment to make them more efficient and attractive (Figure 8.35). Studies have also been con-
ducted on tasks performed in the kitchen, as well as on the location of work centers, their design, and their relation
to changing lifestyles. A well-planned kitchen can save time and energy and enhance the value of a house.

The kitchen should be located near the areas where food may be served. The kitchen should also be accessible from
the service entry, parking area, or garage for the convenience of transporting food items to and from the area.

Figure 8.35 This kitchen incorporates a number of commercial style features and appliances for cooking and entertaining.
Courtesy of National Kitchen & Bath Association