Summary of "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.