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The Modern Kitchen

The Modern Kitchen

Objects That Changed the Way We Cook, Eat and Live

by Tim Hayward
Hardback
Publication Date: 01/11/2017

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$39.99

The kitchen is the heart of the home - it's where we spend leisure time as a family, where we feed ourselves and where we entertain our friends.

The average western family spends more money on the kitchen than they do on a car or a holiday. We fill our kitchens with objects and tools that reflect our needs, tastes and desires. There is nowhere else in daily domestic life where design impinges quite as much as in the kitchen.

Every item in the kitchen has its own story. Through 100 familiar objects, The Modern Kitchen maps the progress and development of this functional yet also wildly aspirational space. Why do the Le Creuset casserole dish and the wooden salad bowl exert such a cultural hold over us? How did the AGA become the symbol of gentrification? Has the accumulation of electrical appliances led us to cook and eat differently?

As well as studying the individual objects that have had such a huge impact on the way we live now, The Modern Kitchen examines kitchen design, economics and gender politics. Embodying notions about class, gender, wealth and health, the home kitchen remains a neat insight into our beliefs, tastes, aesthetics and aspirations - the portrait of our domestic lives.

ISBN:
9781787130906
9781787130906
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
01-11-2017
Publisher:
Quadrille Publishing Ltd
Country of origin:
United Kingdom
Pages:
224
Dimensions (mm):
234x153mm
Weight:
0.7kg
Tim Hayward

Tim Hayward is an award-winning food writer and broadcaster. He writes a regular column for the Financial Times, and is a presenter on BBC Radio 4’s The Food Programme and panellist on The Kitchen Cabinet.

He has also written features for the The Guardian, Observer Food Monthly, Delicious, Olive, Waitrose Food Illustrated and Saveur, amongst others.

He is the Guild of Food Writers Food Journalist of the Year 2015 and was the Fortnum and Mason Food writer of the Year for 2014. He has also held their awards for Best Food Broadcast and Best Food Magazine for Fire & Knives quarterly, which he edited and published

In his spare time he runs Fitzbillies restaurant in Cambridge.

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