Tubes: A Journey to the Center of the Internet
by Andrew Blum · 28 May 2012 · 314pp · 83,631 words
carrier pigeons for speedy long-distance communication), and Goethe (but he hated the place). Among Frankfurt’s greatest contributions to twentieth-century culture is the “Frankfurt kitchen,” a kitchen design of supremely utilitarian character, even by the standards of the Bauhaus (it sits in the collection of the Museum of Modern Art
Empire of Things: How We Became a World of Consumers, From the Fifteenth Century to the Twenty-First
by Frank Trentmann · 1 Dec 2015 · 1,213pp · 376,284 words
. In inter-war Europe, some cities had ‘transparent restaurants’ to show diners how an electric kitchen worked.84 The masterwork of modern design was the Frankfurt Kitchen of 1926 by Grete Schütte-Lihotzky, the first professionally trained female architect in Austria. It was exactly 1.9 by 3.44 metres (70 square
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found that pure functionalism did not go down well with the bourgeoisie: modern kitchens were flanked by Louis XV parlours and dining rooms.87 The Frankfurt Kitchen was the culmination of modern functionalist design. To people’s lives it was marginal. Barely 10,000 of its type were installed. For the vast
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; wine 169; women 453, 508; working hours 449–50 franchise 156–7, 283, 680 Francis, Neville 445 Frank, Robert 434 Frankfurt 187, 272, 321–2 Frankfurt Kitchen 249–50 Frankfurt School of Social Research 266 Frankfurter Zeitung 211 Franklin, Benjamin: Poor Richard’s Almanac 406 Fraser, Arthur 194 Frederick II, the Great
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59 King, Martin Luther 324–5 Kipling, Rudyard 124 Kirov works 294–5 kitchens 14, 189, 222, 240, 242, 249–51; first electric kitchen 249; Frankfurt Kitchen 249–50; functionalist 249–50, 270; Moscow exhibition kitchen debate 329; in Shanghai 249, 250; shared 225; as social spaces 674–5; standardized, built-in
The Rough Guide to Berlin
by Rough Guides · 550pp · 151,946 words
’s dream, exhibited in a modern, well-organized space on the third floor of a nineteenth-century factory building. A star attraction is the modular “Frankfurt Kitchen” designed by Viennese architect Margarete Schütte-Lihotzky in 1926 – the forerunner of today’s fitted kitchen. The exhibition text is in English as well as
Pocket Rough Guide Berlin (Travel Guide eBook)
by Rough Guides · 16 Oct 2019 · 212pp · 49,082 words
fondue sets and World War II memorabilia, all inside a room that’s modern and well organized. One of the latest attractions is the modular “Frankfurt Kitchen” designed by Viennese architect Margarete Schütte-Lihotzky in 1926 – the model for the fitted kitchen of today. The exhibition texts are in German and English
Consider the Fork: A History of How We Cook and Eat
by Bee Wilson · 14 Sep 2012 · 376pp · 110,321 words
enjoy taking a turn at the stove; in 1912, that was a step too far. Another rational kitchen of the early twentieth century was the Frankfurt Kitchen, created by the great Margarete Schütte-Lihotsky, the first female architecture student at the Vienna School of Arts and Crafts. Between 1926 and 1930, every
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, were built. These kitchens all had the same work surfaces and dish-drying racks, the same blue storage cabinets, the same waste disposal bin. The Frankfurt Kitchen may have been small—though no smaller than many kitchens in modern-day New York City, where competitive complaining takes place over who has the
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—to help a woman with cooking or dish washing. They also prevented the cook from making full use of the room. Compare this with the Frankfurt Kitchen, which came equipped with a swivel chair (height adjustable, a rare acknowledgment from an architect that humans come in different sizes) so that women could
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, and so on. The drawers had sturdy handles, making them easy to lift out, one at a time, single-handed. The best part of the Frankfurt Kitchen was this: on the end of each drawer was a tapered scoop, so that whoever was cooking could lift out the drawer of rice, say
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rebelled against the functional modernist aesthetic, and yearned for the clutter and mess of their old kitchens. It took time for the brilliance of the Frankfurt Kitchen to be acknowledged. Schutte-Lihotsky’s Communist beliefs meant that she did not get many commissions in her native Austria, even after the fall of
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Hitler. Finally, aged eighty-three, Schutte-Lihotsky was given the architecture prize of the city of Vienna. The Frankfurt Kitchen is now adored by architecture students, and it formed the centerpiece of an exhibition on kitchen technology at New York City’s Museum of Modern
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admiringly at Schutte-Lihotsky’s humble aluminum storage drawers. This was something that the postwar American kitchen, for all its plenty, did not have. The Frankfurt Kitchen was a tiny galley, just a touch under 6.5 feet wide and almost 10 feet long. But the rational designers of the prewar years
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not think that the ideal kitchen needed to be particularly spacious. Christine Frederick favored a room 10 by 12 feet, a little wider than the Frankfurt Kitchen but not much longer. Frederick knew that more space was a mixed blessing because it meant further for the person cooking to walk. The critical
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excellent Freakonomics podcast, “Waiter, There’s a Physicist in My Soup!” Part 1 first broadcast January 26, 2011. For Frederick, see Frederick (1916). On the Frankfurt Kitchen, see Kinchin (2011), Hessler (2009), Oldenziel and Zachmann (2009). BIBLIOGRAPHY Abend, Lisa (2011). The Sorcerer’s Apprentices: A Season in the Kitchen, at Ferran Adrià
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House-wife by Mary Randolph. Columbia, University of South Carolina Press. Hesser, Amanda (2005). “Under Pressure.” New York Times, August 14. Hessler, Martina (2009). “The Frankfurt Kitchen: The Model of Modernity and the ‘Madness’ of Traditional Users, 1926 to 1933,” in Cold War Kitchen, edited by Ruth Oldenziel and Karin Zachmann. Cambridge
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anxiety and knives and little forks proper use of table forks table manners and Western use of Francatelli France batterie de cuisine. and measurement in Frankfurt Kitchen Frederick, Christine Freeze-dried food Freezers See also Ice French cuisine food processing and knives and one-pot meals and French Revolution Friedan, Betty Frigidaire
B Is for Bauhaus, Y Is for YouTube: Designing the Modern World From a to Z
by Deyan Sudjic · 17 Feb 2015 · 335pp · 111,405 words
a lifelong revolutionary socialist, is paradoxically responsible for its underlying organizational principles. In the late 1920s, Schütte-Lihotzky combined egalitarianism with logic and devised the Frankfurt kitchen, a concept that has a claim to be understood as the mother of all fitted kitchens. As many as 8,000 examples were installed in
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point for the worktop, the built-in sink and the spice rack is one of the great ironies. There was not much space in the Frankfurt kitchen for sipping orange juice and eating bircher muesli on leisurely Sunday mornings. But it is precisely the combination of the domestic ideal and Schütte-Lihotzky
Bricks & Mortals: Ten Great Buildings and the People They Made
by Tom Wilkinson · 21 Jul 2014 · 341pp · 89,986 words
five years he and his team had built a ‘New Frankfurt’ of 15,000 flats, the majority of them for workers. Lihotzky created her revolutionary Frankfurt Kitchen for these new homes. A good Marxist, Lihotzky saw the home as a site of production and women’s confinement there as an impediment to
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(she hoped) to take part in more politically and economically significant activities. Taking her inspiration from the kitchens of trains, the floor space of the Frankfurt Kitchen was long and narrow, the worktops were flush, the cupboards carefully placed, and the sink, bin, drying rack and oven all arranged to create an
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easy-to-clean assembly line for housework. But Lihotzky also translated another, more problematic element of Taylorism into her Frankfurt Kitchen. One of the major aims of housing reformers at the time was to separate working-class kitchens from living spaces, up to now united as
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users of the opportunity to personalise their surroundings, and many women complained that they missed their old-fashioned living kitchens. Like Ford’s factories, the Frankfurt Kitchen was an attempt to remake the workplace rationally, and to remake people as fitter, happier and more productive. But, just like Ford, Lihotzky ignored the
Bill Marriott: Success Is Never Final--His Life and the Decisions That Built a Hotel Empire
by Dale van Atta · 14 Aug 2019 · 520pp · 164,834 words
results. He had secured one-quarter of the domestic market. By the end of 1974, he had made significant inroads into Europe, adding London and Frankfurt kitchens. In Africa and Asia, he had opened facilities in Johannesburg and Guam. Bill had clearly launched In-Flite on a path that would soon make
Dark, Salt, Clear: Life in a Cornish Fishing Town
by Lamorna Ash · 1 Apr 2020 · 319pp · 108,797 words
door is kept from bursting open in rough seas by hinges locking them in place. In their streamlined sleekness, trawler galleys are a bit like Frankfurt Kitchens – the world’s first fitted kitchens, devised in 1926 by the Austrian architect Margarete Schütte-Lihotzky, and designed to take up as little space as