Munich cuisine
The Munich kitchen is a form of kitchen developed in the 1920s that was designed from an ergonomic and sociological perspective. In the course of the new building, it was designed as an installation in new buildings that had already been prepared when moving in and was first realized in Munich .
Concept and structure
The Munich kitchen represents a compromise between the Frankfurt kitchen as a pure work space and the traditional eat-in kitchen and should combine the advantages of both kitchen forms. The furnishings were designed and arranged according to ergonomic criteria - the wooden frame for the enamelled sink, which reduced the breakage of dishes and the free space under the sink, which made it possible to work while sitting, was particularly praised . The Munich kitchen, however, was not a separate work space, strictly separated from the living rooms, like the Frankfurt kitchen; In her case, the roughly six square meter square work area was only separated from the dining area of the kitchen-cum-living room by a wooden partition - this partition was glazed from a height of about one meter so that the children remained in the field of view of the working mother. The passage to the dining area was not closed by a door, but did not reach the ceiling with a height of two meters, so that an odor protection in the form of a solid smoke apron was created and the children could still be heard and quickly reached. The cupboard should be in the 19 square meter dining area - another concession to traditional forms of living.
history
After Margarete Schütte-Lihotzky had achieved success with her Frankfurt kitchen , Erna Meyer , who had already appeared with publications in the field, took up the concept and suggested improvements. The kitchen she proposed should be ergonomically planned, but not be a pure “work kitchen”, but should take into account the requirements of family life. In particular, Meyer criticized the Frankfurt kitchen for the fact that the children were not present at the housewife's work and - as soon as the connecting door was closed - they could hardly be supervised. In the course of planning the post-trial settlement , Hanna Löv , who was entrusted with furnishing model apartments in the settlement, worked with Walther Schmidt to design the Munich kitchen on the basis of Meyer's suggestions; the kitchen was installed in the test apartments of the settlement. However, the concept did not achieve the success of the Frankfurt kitchen, which was able to assert itself at the latest after the Second World War. The Munich kitchen can still be found in at least one apartment in the post-trial settlement.
literature
- Michelle Corrodi: About kitchens and ugly smells. On the way to a new living culture between the early days and the Second World War. In: Klaus Spechtenhauser (Ed.): The kitchen. Living environment, use, perspectives (= Edition Living 1) Birkhäuser, Basel et al. 2006, ISBN 3-7643-7280-X , pp. 20–42, doi : 10.1007 / 3-7643-7670-8_4 .
- Lore Kramer: The Munich kitchen. Ground plan and way of life. In: Florian Aicher, Uwe Drepper (Ed.): Robert Vorhoelzer - an architect's life. The classic modernity of the Post. Callwey, Munich 1990, ISBN 3-7667-0960-7 , pp. 245-249.
Web links
- Image: Isometric view of the Munich kitchen from the 1929 building report . Building cooperative for the post and telegraph staff in Munich and Upper Bavaria eG
- Image: Work area in the Munich kitchen . Building cooperative for the post and telegraph staff in Munich and Upper Bavaria eG
Individual evidence
- ↑ Interview with a tenant with a Munich kitchen ( memento of the original from July 25, 2012 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , accessed December 6, 2011, source: Postbaugenossenschaft website.
