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Gilbreth referred to the L-shaped layout as "circular routing" which later came to be called the kitchen work triangle. [2] A specific model was developed in the 1940s [3] to address the efficiency of the kitchen space between the major work centers: Cooking (range), Preparation (sink/dishwasher) and Food Storage
The USDA food pyramid was created in 1992 and divided into six horizontal sections containing depictions of foods from each section's food group. It was updated in 2005 with black and white vertical wedges replacing the horizontal sections and renamed MyPyramid. MyPyramid was often displayed with the food images absent, creating a more abstract ...
Opson and sitos were Classical Greek food groups, mainly used for moral education, to teach sophrosyne. Mitahara, a concept of moderate diet found in early-first-millennium Sanskrit texts, categorizes food into groups and recommends eating a variety of healthy foods, while avoiding the unhealthy ones; it also considers foods to have emotional and moral effects.
The types of food are split into five categories: [5] [6] Plenty of fruit and vegetables (at least seven portions a day). 2–3; Plenty of potatoes, bread, rice, pasta and other starchy foods. 2–3; Some milk and dairy and/or calcium fortified soy milk. 2–3; Some meat, fish, eggs and/or non-dairy sources of protein (like beans and pulses). 2–3
The double-file kitchen (or two-way galley) has two rows of cabinets on opposite walls, one containing the stove and the sink, the other the refrigerator. This is the classical work kitchen and makes efficient use of space. In the L-kitchen, the cabinets occupy two adjacent walls. Again, the work triangle is preserved, and there may even be ...
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MyPlate is the latest nutrition guide from the USDA. The USDA's first dietary guidelines were published in 1894 by Wilbur Olin Atwater as a farmers' bulletin. [4] Since then, the USDA has provided a variety of nutrition guides for the public, including the Basic 7 (1943–1956), the Basic Four (1956–1992), the Food Guide Pyramid (1992–2005), and MyPyramid (2005–2013).
A Bronze Age siru food steamer. Porringer – a shallow bowl, 4–6 inches (10–15 cm) in diameter, and 1.5–3 inches (3.8–7.6 cm) deep; the form originates in the medieval period in Europe and they were made in wood, ceramic, pewter and silver. A second, modern usage, for the term porringer is a double saucepan similar to a bain-marie used ...