Christine Rosen on Kitchens of the Future

By Deborah Bishop / Published by Dwell
Recommended by
“Looking at the data, we will continue to eat more convenience foods and to gather less as a family, just as our kitchens become ever more ‘gourmet’ and ‘professional.’

It’s a status symbol—a sign that one is committed to domesticity without any real follow-through. But there’s an ironic silver lining to the economic crisis. Prepared foods and eating meals out cost more than cooking from scratch. So we might see a retreat back to the home…gathering with family and friends, which would be good for our social health. One of the best meals I’ve had came out of the tiniest kitchen. Instead of thinking ‘how much can we spend?’ we might try ‘how much can we do with how little?’"

Deborah Bishop

@deborah_bishop

Contributing editor Deborah Bishop approached "Kitchen Design 101" with keen interest, as she is currently plotting her own kitchen renovation. "Having read and been told that this is the most important room in the house- and seeing such an array of aesthetic approaches- I am now effectively paralyzed," confesses Bishop, even though her culinary triumphs tend, at best, toward toast and French-press coffee.

Comments
Everybody loves feedback. Be the first to add a comment.
The author will be notified whenever new comments are added.