Dating Back to the First Spill: A Brief History about Kitchens

As with anything and everything nowadays, nothing ever came about without first being primitive. The couture outfits that hit the runways and are printed on fashion magazines weren’t always so glamorous. We all started off as basic and as simple as we can get, with caves and leaves and mud and raw meat.



Your house, when man didn’t all know about technology and the basic of architecture and stuff like that, was first an opening on a mountain side, or by the river. It then evolved into a hut, and then began to be built with stronger materials like clay and wood and brick. The evolution of it is like the wolf and three little pigs, one with a straw hut, the other with a wooden house, and the other with a more reinforced fortress of solitude.



Since we’re on the topic of houses, let’s talk about the history and evolution of kitchens. Dating back centuries ago, you never found a home with a fully-decked kitchen, complete with high-powered refrigerators, two door cupboards, a sink, and an oven range.

Kitchens are the place for cooking. Ever since the discovery of fire, raw meat turned into kebabs and barbecues. Well, you can’t keep roasting them over an open fire now, can you? So came the evolution of kitchen areas, from cooking from clay stoves and huge steel pots, to electronically-powered stoves and turbo appliances for cooking chicken.



If you’ve read or watched any book or movie about the Middle Ages, kitchens weren’t always so "pimped out". Usually, it was contained within the hut, a small fire place and a steel pot to cook stew and broil beef in.



Since man is oh-so-known for making his life easier by building and inventing and tinkering, by the succeeding centuries after castles and great battles, kitchens started advancing too.

Long gone are the clay stoves and black steel pots and ovens so huge you could push the evil ol’ witch through. Everything came to fit in one room. A sink could be put in because pipes had been laid out for better water distribution. Fridges kept the meat unspoiled and provided the luxury of always finding a cool Popsicle during the summer heat.



And only recently, or not that recent, you didn’t have to light fires anymore to cook. You can just plug in your stove and place the bottom of your pan on the orange-marked oval. Leftovers can be reheated or pre-heated because of a smaller-sized oven – a microwave oven.