Technicalization
The idea of standardized dimensions and layout developed for the Frankfurt kitchen took hold. The equipment used remained a standard for years to come: hot and cold water on tap and a kitchen sink and an electrical or gas stove and oven. Not much later, the refrigerator was added as a standard item. The concept was refined in the "Swedish kitchen" using unit furniture with wooden fronts for the kitchen cabinets. 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 lively, friendly colors, too. A trend began in the 1940s in the United States to equip the kitchen with electrified small and large kitchen appliances such as blenders, toasters, and later also microwave ovens. Following the end of World War II, massive demand in Europe for low-price, high-tech consumer goods led to Western European kitchens being designed to accommodate new appliances such as refrigerators and electric/gas cookers.
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Parallel to this development in tenement buildings went the evolution of the kitchen in homeowner's houses. There, the kitchens usually were somewhat larger, suitable for everyday use as a dining room, but otherwise the ongoing technicalization was the same, and the use of unit furniture became a standard also in this market sector.General technocentric enthusiasm even led some designers to take the "work kitchen" approach even further, culminating in futuristic designs like Luigi Colani's "kitchen satellite" (1969, commissioned by the German high-end kitchen manufacturer Poggenpohl for an exhibit), in which the room was reduced to a ball with a chair in the middle and all appliances at arm's length, an optimal arrangement maybe for "applying heat to food", but not necessarily for actual cooking. Such extravaganzas remained outside the norm, though.
In the former Eastern bloc countries, the official doctrine viewed cooking as a mere necessity, and women should work "for the society" in factories, not at home. Also, housing had to be built at low costs and quickly, which led directly to the standardized apartment block using prefabricated slabs. The kitchen was reduced to the max and the "work kitchen" paradigm taken to its extremes: in East Germany for instance, the standard tenement block of the model "P2" had tiny 4 mē kitchens in the inside of the building (no windows), connected to the dining and living room of the 55 mē apartment and separated from the latter by a pass-through or a window.
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Starting in the 1980s, the perfection of the extractor hood allowed an open kitchen again, integrated more or less with the living room without causing the whole apartment or house to smell. Before that, only a few earlier experiments, typically in newly built upper middle class family homes, had open kitchens. Examples are Frank Lloyd Wright's House Willey (1934) and House Jacobs (1936). Both had open kitchens, with high ceilings (up to the roof) and were aired by skylights. The extractor hood made it possible to build open kitchens in apartments, too, where both high ceilings and skylights were not possible.The re-integration of the kitchen and the living area went hand in hand with a change in the perception of cooking: increasingly, cooking was seen as a creative and sometimes social act instead of work, especially in upper social classes. Besides, many families also appreciated the trend towards open kitchens, as it made it easier for the parents to supervise the kids while cooking. The enhanced status of cooking also made the kitchen a prestige object for showing off one's wealth or cooking professionalism. Some architects have capitalized on this "object" aspect of the kitchen by designing freestanding "kitchen objects". However, like their precursor, Colani's "kitchen satellite", such futuristic designs are exceptions.
Another reason for the trend back to open kitchens (and a foundation of the "kitchen object" philosophy) is changes in how food is prepared. Whereas in the 1950s most cooking started out with raw ingredients and a meal had to be prepared for real, the advent of frozen meals and pre-prepared convenience food changed the cooking habits of many people, who consequently used the kitchen less and less. For others, who followed the "cooking as a social act" trend, the open kitchen had the advantage that they could be with their guests while cooking, and for the "creative cooks" it might even become a stage for their cooking performance.
They may consist of either a cooling compartment only (a larger refrigerator) or a freezing compartment only (a freezer) or contain both. The dual compartment was introduced commercially by General Electric in 1939. Some refrigerators are now divided into four zones for the storage of different types of food:
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4C (40F) (refrigerator)
10C (50F) (vegetables)
The capacity of a refrigerator is measured in litres (or cubic feet). Typically the freezer volume is 100 litres (this will vary) and the refrigerator 140 litres.
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