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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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| Autor principal: | |
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| Formato: | Online |
| Lenguaje: | por |
| Publicado: |
Universidade de São Paulo. Faculdade de Arquitetura e Urbanismo.
2003
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| Acceso en línea: | https://www.revistas.usp.br/posfau/article/view/47751 |
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