How We Cook: Then VS Now

In the past 400 years, there have been significant changes in how people cook and the equipment they use, especially in lower and middle-income households in Great Britain and North America.

• Different cultural groups had their own unique ways of cooking and the types of foods they ate, influenced by their region and available ingredients.
• Early kitchens had open hearths, which evolved into walk-in fireplaces and stew stoves, allowing for more controlled cooking and complex dishes.
• The development of Cast iron stoves in the 18th and 19th centuries revolutionized cooking by providing more control and reducing smoke in the kitchen.
• Ovens became more accessible, leading to changes in diet and cooking techniques, such as the transition from boiled to baked puddings.
• The introduction of gas and Electric stoves in the 19th and early 20th centuries further transformed cooking methods and reduced smoke in the kitchen.
• The evolution of cooking methods has significantly impacted food culture and what people eat.
• Despite advancements in kitchen technology, modern kitchens cook less compared to the past.

Locations/Products/Speakers

• Great Britain
• North America
• Albion's Seed
• Monticello
• Thomas Jefferson
• Franklin stove
• Cast iron stoves
• Courier and Ives print
• Oberlin stove
• Sears catalog