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History[ edit ] The evolution of the kitchen is linked to the invention of the cooking range or stove and the development of water infrastructure capable of supplying running water to private homes. Food was cooked over an open fire.
Technical advances in heating food in the 18th and 19th centuries changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from an outdoor source such as wellspumps or springs.
Antiquity[ edit ] The houses in Ancient Greece were commonly of the atrium -type: In many such homes, a covered but otherwise open patio served as the kitchen.
Homes of the wealthy had the kitchen as a separate room, usually next to a bathroom so that both rooms could be heated by the kitchen fireboth rooms being accessible from the court. In such houses, there was often a separate small storage room in the back of the kitchen used for storing food and kitchen utensils.
In the Roman Empirecommon folk in cities often had no kitchen of their own; they did their cooking in large public kitchens.
Some had small mobile bronze stoves, on which a fire could be lit for cooking. Wealthy Romans had relatively well-equipped kitchens. In a Roman villathe kitchen was typically integrated into the main building as a separate room, set apart for practical reasons of smoke and sociological reasons of the kitchen being operated by slaves.
The fireplace was typically on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. There were no chimneys. 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.
Early medieval European longhouses had an open fire under the highest point of the building. The "kitchen area" was between the entrance and the fireplace. In wealthy homes there was typically more than one kitchen. In some homes there were upwards of three kitchens.
The kitchens were divided based on the types of food prepared in them. Besides cooking, the fire also served as a source of heat and light to the single-room building.
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