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The concept of work rationalization in the manufacturing as well as in the home environment has been valued by us since 1930. At home, kitchens comprised three major operational hubs, namely storage and conservation, cleaning and preparation, and cooking and serving. These had to feature continuous...
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Universidade de São Paulo. Faculdade de Arquitetura e Urbanismo.
2003
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oai:revistas.usp.br:article-477512020-03-13T13:31:19Z [S] Princípio da racionalidade e a gênese da cozinha moderna Homem, Maria Cecília Naclério Arquitetura – filosofia. Arquitetura – história. Arquitetura – cozinhas – indústria.Arquitetura – moderna – Século 20. Architecture philosophy of architecture history of architecture kitchens architectural industry modern 20th century. The concept of work rationalization in the manufacturing as well as in the home environment has been valued by us since 1930. At home, kitchens comprised three major operational hubs, namely storage and conservation, cleaning and preparation, and cooking and serving. These had to feature continuous and compact surfaces, contained in compact areas that maximized use, something which matched the need to save the user’s steps and movements. The kitchen, centered around a triangle consisting of the sink, the stove and the icebox, and a window for a good view, started aggregating small and large appliances, including the electric refrigerator, introduced as of 1927. Nonetheless, this particular appliance would only become widely used after World War II, thanks to improved energy forms, such as electricity and oil, and greater industrial and trade activity. These factors took place concurrently with a burgeoning consumer market and building industry, especially that involving high-rise and high-density structures, which demanded ultimate economical use of space. A partir de 1930, começam a ser valorizados entre nós os princípios de simplificação do trabalho na indústria e no lar. Os três grandes centros de operações existentes na cozinha, a saber: armazenamento e conservação; limpeza e preparo; cocção e serviço, deviam apresentar-se em superfícies contínuas e compactas, contidas em um espaço menor e mais bem aproveitado, o que veio ao encontro da necessidade de economia de passos e de movimentos do usuário. A cozinha, que girava em torno do triângulo constituído pela pia, pelo fogão e pela geladeira, sem perder de vista a janela, foi sendo enriquecida por uma série de eletrodomésticos de pequeno e grande porte, entre os quais a geladeira elétrica, introduzida a partir de 1927. Mas esse equipamento só se vulgarizaria após a Segunda Grande Guerra, graças ao aperfeiçoamento das formas de energia, como a eletricidade e os derivados de petróleo e à intensificação das atividades industriais e comerciais. Tais fatores ocorreram de modo paralelo ao crescimento do mercado de consumo e da indústria da construção civil, em especial da verticalização, a qual propunha o melhor aproveitamento econômico do espaço. Universidade de São Paulo. Faculdade de Arquitetura e Urbanismo. 2003-06-20 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.revistas.usp.br/posfau/article/view/47751 10.11606/issn.2317-2762.v13i0p124-154 Pós. Revista do Programa de Pós-Graduação em Arquitetura e Urbanismo da FAUUSP; v. 13 (2003); 124-154 Pós. Revista do Programa de Pós-Graduação em Arquitetura e Urbanismo da FAUUSP; Vol. 13 (2003); 124-154 Pós. Revista do Programa de Pós-Graduação em Arquitetura e Urbanismo da FAUUSP; Vol. 13 (2003); 124-154 2317-2762 1518-9554 por https://www.revistas.usp.br/posfau/article/view/47751/51479 Copyright (c) 2003 Maria Cecília Naclério Homem |
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Homem, Maria Cecília Naclério |
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Homem, Maria Cecília Naclério [S] |
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Homem, Maria Cecília Naclério |
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Homem, Maria Cecília Naclério |
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The concept of work rationalization in the manufacturing as well as in the home environment has been valued by us since 1930. At home, kitchens comprised three major operational hubs, namely storage and conservation, cleaning and preparation, and cooking and serving. These had to feature continuous and compact surfaces, contained in compact areas that maximized use, something which matched the need to save the user’s steps and movements. The kitchen, centered around a triangle consisting of the sink, the stove and the icebox, and a window for a good view, started aggregating small and large appliances, including the electric refrigerator, introduced as of 1927. Nonetheless, this particular appliance would only become widely used after World War II, thanks to improved energy forms, such as electricity and oil, and greater industrial and trade activity. These factors took place concurrently with a burgeoning consumer market and building industry, especially that involving high-rise and high-density structures, which demanded ultimate economical use of space. |
| publisher |
Universidade de São Paulo. Faculdade de Arquitetura e Urbanismo. |
| publishDate |
2003 |
| url |
https://www.revistas.usp.br/posfau/article/view/47751 |
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