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Whether you're working with a postage stamp-sized space or just prefer a more intimate cooking setup, these small kitchen islands prove that good design, like good things, comes in small packages ...
Kitchen triangle between fridge, stove and sink. The areas of a kitchen work triangle is a concept used to determine efficient kitchen layouts that are both aesthetically pleasing and functional. The primary tasks in a home kitchen are carried out between the cook top , the sink and the refrigerator .
A pressed glass cake stand from the mid-1800s. A cake stand is a type of tableware used for serving cake and other pastries, or a type of kitchen equipment used for holding cakes while they are decorated. The most common form is a plate on a pedestal; sometimes there are multiple plates in a tower.
A tea room may have a floor area as small as 1.75 tatami mats (one full tatami mat for the guests plus a tatami mat called a daime (台目), about 3/4 the length of a full tatami mat, for the portable brazier (furo) or sunken hearth (ro) to be situated and the host to sit and prepare the tea); or as large as 10 tatami mats or more; 4.5 mats is ...
Modern infusers originated in 1817 when an English patent was granted for a "tea or coffee biggin", a metal basket at the bottom of the teapot. Many more tea leaf holder designs followed, [28] with tea balls and tea-making spoons arriving in the first half of the 19th century. [29] The first automated electric teapot was invented in 1909. [30]
Still Life: Tea Set, c. 1781–1783, painting by Jean-Étienne Liotard. Tea caddy is in the back on the left, slop basin − on the right behind the sugar bowl. A Japanese slop basin; slop basins are a common item in tea sets which are used for tea which is no longer fresh and hot enough to drink An English hot water jug and creamer; both items are commonly included in tea sets; the hot water ...
A Chinese porcelain tea caddy. A tea caddy is a box, jar, canister, or other receptacle used to store tea. When first introduced to Europe from Asia, tea was extremely expensive, and kept under lock and key. The containers used were often expensive and decorative, to fit in with the rest of a drawing-room or other reception room.
The food is often served on a tiered stand ('serving tower'); there may be no sandwiches, but bread or scones with butter and jam, or toast, muffins or crumpets. [12] [13] [14] Formal afternoon tea remains a popular tradition in the Commonwealth, particularly at fine hotels. [10] In London, the major hotels compete for the annual Afternoon Tea ...
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