FOOD PREPARATION SYSTEMS – VI -Kitchen Design by Fires
Post 249 ⇒ by Gautam Shah →
Fires have literally fired the Kitchens. Along with the fire kitchens have been modified for the size, shape, configuration, siting of amenities, location within the dwelling, connections to the estate, entrance and other sections of the residence, linkage to the services, and the storage systems. At another level fire has affected cooking processes, tools and utensils, ingredients and condiments, schedules and duration of cooking activities. The energy resources or fuels have continuously evolved, reducing the labour required for the kitchen related processes. Simplified fire has been a great leveller for kitchens in dwellings of all social and economic statuses. The necessity of cooking, and for that reason the need for fire (or energy), has decreased due to several reasons, such as ready to use supplies, reduced home-based eating and smaller family sizes.
The Fire in the kitchen has become efficient at several levels, its handling methods, thermal productivity and quality of effluents. The fuel supplies are more assured and continuous. New techniques of heat or energy sources such as solar, electric and microwaves are replacing the age old fuel combustion methods.
The cooking fire with its illumination (and warmth in many seasons) was a fear alleviating element on dark and fearful nights. It kept predators and insects away. Even a primitive age family knew it was a wastage of fuel. Oil lamps spared lots of fuel for cooking and warming. Another attempt to save fuel was to redefine the hearth from open fire to with three-sided enclosure. Direct fire roasting or barbecue, began to replace stewing or juicy cooking on indirect low fires. Agriculture provided grains, which in whole or crushed form required different methods of cooking heat. Starch foods required very little heat for cooking.
The sources of fuel were mainly wood cut from trees, twigs and heavier stemmed grasses. Liquids like oils, lard and tallow were used for lighting lamps and for sustaining the fires. Fuel collection was need-based collection activity, but with forests moving away from settlements, it became a seasonal source. Substantial time, effort and space were devoted to manage the fuel resources.
Built hearth fire is superior to open fire, but requires converted fuels like chopped wood, broken twigs, animals’ excreta cake, briquetted coals, animal tallow and fish oils. Heat efficiency of converted fuels is slightly better, but often times the combustion poor and emissions annoying. Smokeless fire was a necessity and has taken a long time to arrive. It was first achieved in a closed chamber hearth, where gasification of fuels at a very high temperature achieved complete combustion. The raised internal temperatures of the burning chamber require better insulation, higher air input, and equally efficient ventilation. The process was perfected only during the Industrial revolution, with cast Iron stoves.
It was only in the 17 and 18th C AD. that low emission and heat efficient charcoal and briquetted mineral coals were available and replaced the firewood. Charcoal was a preferred fuel, due to its compact form and high heat efficiency. It made the firing section in the closed chamber hearth very small, allowing its better insulated design. Different forms of heat application, direct-radiant, reflected, etc. became part of the cooking art. Mineral coals that began to replace charcoals only enhanced the pollution due to presence of sulphur. Coals, however, brought about many changes in storage needs, form of cooking apparatuses and house fireplaces. Houses now needed chimneys.