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The galley kitchen layout has historically gotten a bad rap as the most undesirable layout. But size needn’t upset the flavor of one’s culinary creations nor the look of one’s dream home.
Galley of the Austrian passenger ship SS Africa in the Mediterranean Sea, c. 1905. The galley is the compartment of a ship, train, or aircraft where food is cooked and prepared. [1] It can also refer to a land-based kitchen on a naval base, or, from a kitchen design point of view, to a straight design of the kitchen layout.
Carvings of galleys on tombstones from 1350 onward show the construction of these ships. From the 14th century they abandoned a steering-oar in favour of a stern rudder, with a straight stern to suit. From a document of 1624, a galley proper would have 18 to 24 oars, a birlinn 12 to 18 oars and a lymphad fewer still.
Colourised engraving of a French galley (27 pairs of oars) built according to the design that was standard in the Mediterranean from the early 17th century; Henri Sbonski de Passebon, 1690. A galley is a type of ship optimised for propulsion by oars. Galleys were historically used for warfare, trade, and piracy mostly in the seas surrounding ...
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The Frankfurt kitchen (view from the entrance) The reconstruction shown at MAK Vienna The Frankfurt kitchen is considered an important point in domestic architecture. It is also thought to be the forerunner of modern fitted kitchens because it was the first kitchen in history built after a unified concept: low-cost design that would enable efficient work.
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