A case for traditional kitchens
December 8, 2015 by Darcie
Click on almost any kitchen design website, and you’ll probably see large, open kitchens that flow seamlessly into surrounding living spaces. While this concept has seen steadily increasing popularity in the past decade or two, not everyone is a fan. Audrey Brashich of realtor.com writes about why she doesn’t like open kitchens.
Brashich notes that traditional, separate kitchens “aren’t isolated and inconvenient, but rather refined and gracious.” In the past, kitchens just weren’t designed to be gathering places. “The equipment was usually along the periphery,” explains Virginia McAlester, author of A Field Guide to American Houses, “meaning that anyone who entered the kitchen was most likely greeted by the cook’s back.” In upper-class homes, visitors probably wouldn’t see the cook at all.
Fast forward to the present and it’s a totally different ballgame. “Food preparation is central to how we entertain and socialize,” says Erin Gallagher, chief of insights for the Research Institute for Cooking & Kitchen Intelligence. “It’s how we live today.” Most kitchen designers, she says, say that their clients want their living, dining, and cooking spaces to flow together.
A small but growing backlash to the open kitchen plan is brewing. Tyler Merson, a designer and former professional chef, is a fan of more traditional, separate kitchens. “People think they should love open-plan kitchens because they’ve been told to love them,” he says. “They can be fine for low-impact prep like chopping, but real cooking is messy work and requires a great deal of concentration.”
Brashich reminds us of what Julia Child had to say: if you drop food, “you can always pick it up if you’re alone in the kitchen. Who is going to see?” In an open concept plan featuring guests with cell phones, the answer to that might be everyone. In which kitchen camp do you belong – open concept or separate?
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