Food for thought
Authors
Citation
Hinge, v.86, 2002, pp. 28-32
Abstract
Walking into someone else's kitchen is like entering a labyrinth, everything has its precise place but only its owner knows where, and for that matter, why. Behind the veneer of individuality however, lies one generic formula that all efficient kitchens aspire to, that of the 'working triangle', the points of which denote the kitchen's three prime pieces of equipment: cooker, fridge, sink. The triangle's core is circulation space. The logic is to place preparation zones between these three nodes so that meal-making becomes a conveyer belt travelling from fridge to work surface to sink to saucepan in no particular order. "Everything is equidistant, you don't stack all three together," says architects Rudolf Leong of LCL Architects.
(1) Obumex
(2) Binova, Kitchens of Italy
(3) Boffi
(4) SieMatic
(5) Bulthaup
(6) Scavolini
(7) Euromobil
(8) Studiobecker
(9) Miele
Description
Building Type(s): Kitchens
Architect: Rudolf Leong of LCL Architects
Subject
Type
Article
Format
Date
2002
Language
en