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Miller House, Mid-century Modern, Columbus, Indiana, 1953-57, "Conversation Pit". Japanese minimalist interior living room, 19th century. In Western architecture, a living room , also called a lounge room ( Australian English [ 1 ] ), lounge ( British English [ 2 ] ), sitting room ( British English [ 3 ] ), or drawing room , is a room for ...
Farmhouse-kitchen at Hale Farm and Village. A farmhouse kitchen is a kitchen room designed for food preparation, dining and a sociable space. Typical of poorer farmhouses throughout the Middle Ages where rooms were limited, wealthier households would separate the smoke of the kitchen from the dining and entertaining areas.
The Frankfurt kitchen (view from the entrance) The reconstruction shown at MAK Vienna The Frankfurt kitchen is considered an important point in domestic architecture. It is also thought to be the forerunner of modern fitted kitchens because it was the first kitchen in history built after a unified concept: low-cost design that would enable efficient work.
Small appliances in a kitchen: a food processor, a waffle iron, a coffee maker, and an electric kettle Glowing filaments of a modern 2-slice toaster. A small domestic appliance, also known as a small electric appliance or minor appliance or simply a small appliance, small domestic or small electric, [1] is a portable or semi-portable machine, generally used on table-tops, counter-tops or other ...
In 3D computer graphics, 3D modeling is the process of developing a mathematical coordinate-based representation of a surface of an object (inanimate or living) in three dimensions via specialized software by manipulating edges, vertices, and polygons in a simulated 3D space.
Contemporary art is a term used to describe the art of today, generally referring to art produced from the 1970s onwards. Contemporary artists work in a globally ...
Kitchen utensils in bronze discovered in Pompeii. Illustration by Hercule Catenacci in 1864. Benjamin Thompson noted at the start of the 19th century that kitchen utensils were commonly made of copper, with various efforts made to prevent the copper from reacting with food (particularly its acidic contents) at the temperatures used for cooking, including tinning, enamelling, and varnishing.
The kitchen brigade (Brigade de cuisine, French pronunciation: [bʁiɡad də kɥizin]) is a system of hierarchy found in restaurants and hotels employing extensive staff, commonly referred to as "kitchen staff" in English-speaking countries. The concept was developed by Auguste Escoffier (1846–1935).