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Jean Nouvel has collaborated with Danish design company Reform on a new kitchen unit, the first designed by the Pritzker Prize-winning architect. Described as “tight and minimalist, yet characteristically dazzling and lasting,” the kitchen is defined by an understated, art deco design... View full entry
The ghost kitchen is an increasingly crowded space. In addition to Reef, there are Zuul and Kitchen United in the United States, Deliveroo in London and Paris, and Panda Selected in China. CloudKitchens, the new venture run by Travis Kalanick’s City Storage Systems, buys real estate, brings in kitchen facilities, and leases them to chefs and small-business owners, most of whom do not have other brick-and-mortar spaces. — The New Yorker
Anna Wiener, a contributing writer to The New Yorker, surveys the landscape of delivery- and takeout-only "ghost kitchens" that have taken root in American cities following the COVID-19 pandemic by focusing in on kitchen pod start up company Reef Technology. View full entry
After facing an uncertain fate in recent years following the bankruptcy of the Johnson Publishing Company and the sale of the firm’s historic Chicago headquarters, the psychedelic Ebony test kitchen, where the magazine’s iconic A Date with a Dish recipes were developed and tested, has found a... View full entry
Following World War I, Margarete Schütte-Lihotzky (1897–2000) was tasked with the design of standard kitchens for a new housing project by city planner and architect Ernst May. The Great War left rubble and a desperate housing shortage in its wake, but it also opened the way for new ideas and new designs. — Citylab
Prior to World War II, the only homes to have complete kitchen spaces also typically had servants to make use of them, while apartments and tenement housing rarely had space for a room purely dedicated to cooking. The kitchen, in other words, was a luxury before a plan to make it more standard and... View full entry
The joint effort led to aesthetics that showcase a sleek, stylish yet minimalist concept...new digs are steeped in functionality...The improvements were the result of research...The ceilings are reminiscent of flowing table cloths, both for aesthetics and practical use, as they obscure equipment on the kitchen’s ceiling. — San Francisco Chronicle
Justin Phillips goes inside the French Laundry’s new $10 million kitchen. The expansion/revamp/upgrade was a collaboration between Chef Thomas Keller and Snøhetta. View full entry
