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2. Kitchen - Wikipedia

   en.wikipedia.org/wiki/Kitchen

   A stepping stone to the modern fitted kitchen was the Frankfurt Kitchen, designed by Margarete Schütte-Lihotzky for social housing projects in 1926. This kitchen measured 1.9 by 3.4 metres (6 ft 3 in by 11 ft 2 in), and was built to optimize kitchen efficiency and lower building costs.

3. List of chefs - Wikipedia

   en.wikipedia.org/wiki/List_of_chefs

   Hercules, chef of George Washington, and first US Presidential chef; François Massialot, author of Le cuisinier royal et bourgeois (1712) and Le nouveau cuisinier royal et bourgeois (1717) Vincent la Chapelle, author of Cuisinier moderne (1733) Menon, author of Nouveau Traité de la Cuisine (1739) and La Cuisinière bourgeoise (1746)

4. Cabinetry - Wikipedia

   en.wikipedia.org/wiki/Cabinetry

   For example, modern kitchens are examples of built-in cabinetry. Free-standing cabinets are more commonly available as off-the-shelf items and can be moved from place to place if required. Cabinets may be wall hung or suspended from the ceiling. Cabinet doors may be hinged or sliding and may have mirrors on the inner or outer surface.

5. Promoting Healthy Choices: Information vs. Convenience - HuffPost

   images.huffingtonpost.com/2012-12-21-promoting...

   During the past twenty years, the United States, like many other countries, has seen a dramatic increase in obesity. In 1991, only four states had obesity prevalence rates as high as 15-19% and not a single state had a rate above 20%. By 2005, only four states reported rates below

6. Gourmet (magazine) - Wikipedia

   en.wikipedia.org/wiki/Gourmet_(magazine)

   The magazine poured extensive resources into developing and testing recipes, with 12 test-kitchen chefs and an in-house photographer. Food costs alone ran to over $100,000 a year. [ 23 ]

7. Chez Panisse - Wikipedia

   en.wikipedia.org/wiki/Chez_Panisse

   The Chez Panisse downstairs kitchen and dining room. The culinary influences for Chez Panisse were largely French, inspired by the 1920s cookbook of French cuisine bourgeoise, La bonne cuisine de Madame E. Saint-Ange. This book has been translated into English by Paul Aratow, who was also the first chef de cuisine at Chez Panisse.