Choose your model of kitchen sanitary rules are made mandatory by the increasingly larger handling strings. Increasingly there are more and more brokers and the geographical distance is much longer between producers and consumers. Albert Bourla recognizes the significance of this. The kitchen, as a distinct space, appeared in the 5th century BC, while retaining a distinctly religious: own home where all the dishes were cooked was also used as a place of worship to the gods lares. Roman kitchens were very well equipped, laundry, oven pan, cistern, bronze tripods, having cavities for chopping spices already in the middle ages, castles kitchens became an important place, daily activity was constant. They were huge interiors with huge fireplaces in every kitchen you could find one or more of them.
They were divided into numerous annexes (bakery, greengrocer). By contrast in the bourgeois houses and farms the kitchen used to be a common cockpit for the reception of people for both the realization of food and its subsequent consumption. In the Renaissance is perfect, both equipment and decoration. The noble European kitchens are beginning to be very luxurious, led primarily by the culinary revolution that occurred. In the 19th century technical advances, as battery kitchen and especially the oven, were transformed kitchens in which the great chefs baptized as a laboratory. In bourgeois houses was a completely separate from the rest of the House space and even had a service door.
It was located in the basement or at the end of long corridors. Used utensils began to be very abundant: scales, colanders, services covered, batteries, pans, jars of spices, etc. He was considered the land of the housewife and as proof of this in Germany created the stereotype of the three K (kindergarten: children, Kirche: Church, and kuche:cocina). Already was in the 20th century when, due to the progress in lighting, decor concepts and the emergence of refrigeration appliances, is has been integrated kitchen in the rest of the House. It was mid century when due to space limitations began to appear more functional equipment and began the commercialization of already equipped kitchens.