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.
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
Category
Lifestyle
