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• Autor(a) principal: Homem, Maria Cecília Naclério
• Data de Publicação: 2003
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Pós. Revista do Programa de Pós-Graduação em Arquitetura e Urbanismo da FAUUSP (Online)
• Texto Completo: https://www.revistas.usp.br/posfau/article/view/47751
• topic: Arquitetura – filosofia. Arquitetura – história. Arquitetura – cozinhas – indústria.Arquitetura – moderna – Século 20.; Architecture; philosophy of architecture; history of architecture; kitchens; architectural industry; modern; 20th century.

The concept of work rationalization in the manufacturing as well as in the home environment has been valued by us since 1930. At home, kitchens comprised three major operational hubs, namely storage and conservation, cleaning and preparation, and cooking and serving. These had to feature continuous and compact surfaces, contained in compact areas that maximized use, something which matched the need to save the user’s steps and movements. The kitchen, centered around a triangle consisting of the sink, the stove and the icebox, and a window for a good view, started aggregating small and large appliances, including the electric refrigerator, introduced as of 1927. Nonetheless, this particular appliance would only become widely used after World War II, thanks to improved energy forms, such as electricity and oil, and greater industrial and trade activity. These factors took place concurrently with a burgeoning consumer market and building industry, especially that involving high-rise and high-density structures, which demanded ultimate economical use of space.