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British Food Journal Volume 80 Issue 2 1978

British Food Journal Volume 80 Issue 2 1978 Consideration of the fastgrowing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing room, the kitchen, which is indeed the hub of the matter. Most of the charges result from its condition and the practices carried on within its walls, alltoooften enclosing a cramped space, illequipped and difficult to keep clean. Its state in many prosecutions clearly contrasts badly with the soft lights and alluring elegance of the dining rooms in hotels and catering establishments. Yet, who would say that the kitchen is not the most important room in the home, in the hotel and every foodpreparing place It has been so from time immemorial. House design has suffered severely with the need to cut building costs and the kitchen has suffered most in small houses, it seems little more than a cupboard, a boxroom, an alcove. Is it surprising, then, that ageold kitchen arts have degenerated In the farmhouse, the country homes of the affluent, the downstairs of the town house, the kitchen was among the largest rooms in the house, as befitted all the activity that went on there. In the USA, the modern, comfortable home even of relatively humble folk the kitchen is phenomenally large room for everything and everyone. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 80 Issue 2 1978

British Food Journal , Volume 80 (2): 32 – Feb 1, 1978

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb011721
Publisher site
See Article on Publisher Site

Abstract

Consideration of the fastgrowing number of food hygiene prosecutions up and down the country, almost all of them of a most serious nature, shows that it is the food preparing room, the kitchen, which is indeed the hub of the matter. Most of the charges result from its condition and the practices carried on within its walls, alltoooften enclosing a cramped space, illequipped and difficult to keep clean. Its state in many prosecutions clearly contrasts badly with the soft lights and alluring elegance of the dining rooms in hotels and catering establishments. Yet, who would say that the kitchen is not the most important room in the home, in the hotel and every foodpreparing place It has been so from time immemorial. House design has suffered severely with the need to cut building costs and the kitchen has suffered most in small houses, it seems little more than a cupboard, a boxroom, an alcove. Is it surprising, then, that ageold kitchen arts have degenerated In the farmhouse, the country homes of the affluent, the downstairs of the town house, the kitchen was among the largest rooms in the house, as befitted all the activity that went on there. In the USA, the modern, comfortable home even of relatively humble folk the kitchen is phenomenally large room for everything and everyone.

Journal

British Food JournalEmerald Publishing

Published: Feb 1, 1978

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