W kuchni. Kulturowe szkice o przestrzeni
In the Kitchen. Cultural Sketches on Space
Contributor(s): Aleksandra Krupa-Ławrynowicz (Editor), Katarzyna Orszulak-Dudkowska (Editor)
Subject(s): Anthropology, Social Sciences, Fine Arts / Performing Arts, Customs / Folklore, Architecture, Cultural Anthropology / Ethnology, Culture and social structure
Published by: Wydawnictwo Uniwersytetu Łódzkiego
Keywords: kitchen space; culinary practices; residential practices; material culture; cultural anthropology; kuchnia domowa; przestrzeń kuchenna; urządzanie wnętrz
Summary/Abstract: The book refers to the kitchen as a living space (private, domestic, semi-public) that has many cultural and social connotations, presented on some chosen examples. The authors of particular texts discuss both modern ways of using the kitchen space, the ways it is arranged and equipped, a specification of kitchen designs from the perspective of established cultural and social patterns, the ways meals are arranged in mass catering institutions and aid institutions, as well as functioning of kitchen space in traditional rural culture, in urban working-class environment, in Middle Ages and in antiquity. The publication is addressed to cultural studies and social life researchers, interested in the kitchen space and related practices, not only the culinary ones. The texts contained in this work may also act as a source of knowledge and inspiration for people dealing with analysis of residential strategies, set in various historical contexts, and designing the space and the whole range of items used for kitchen purposes. // Książka dotyczy kuchni jako przestrzeni życiowej – prywatnej, domowej, półpublicznej – kojarzonej z wieloma kulturowymi i społecznymi znaczeniami ukazanymi na wybranych przykładach. Autorzy tekstów omawiają zarówno współczesne sposoby korzystania z pomieszczeń kuchennych, ich aranżacje i wyposażenie, specyfikę projektów kuchni z perspektywy wypracowanych wzorów kulturowo-społecznych, sposoby organizacji posiłków w placówkach zbiorowego żywienia i instytucjach pomocowych, jak i funkcjonowanie przestrzeni kuchennych w tradycyjnej kulturze chłopskiej, robotniczym środowisku miasta oraz w okresie średniowiecza i starożytności. Publikacja jest kierowana do badaczy kultury i życia społecznego, zainteresowanych przestrzenią kuchni i związanymi z nią praktykami, nie tylko kulinarnymi. Może stanowić także źródło wiedzy i inspiracji dla osób zajmujących się analizą strategii zamieszkiwania, osadzonych w różnych kontekstach historycznych oraz projektowaniem przestrzeni i całej palety przedmiotów użytkowanych na potrzeby kuchenne.
- Page Count: 226
- Publication Year: 2019
- Language: Polish
Noty o autorach
Noty o autorach
(About the authors)
- Author(s):Not Specified Author
- Language:Polish
- Subject(s):Social Sciences
- Page Range:225-226
- No. of Pages:2
Wprowadzenie. Kulturowe badania (w) kuchni. Tropy i znaczenia
Wprowadzenie. Kulturowe badania (w) kuchni. Tropy i znaczenia
(Introduction. Cultural Research in/of the Kitchen Tracks and Meanings)
- Author(s):Aleksandra Krupa-Ławrynowicz, Katarzyna Orszulak-Dudkowska
- Language:Polish
- Subject(s):Customs / Folklore, Cultural Anthropology / Ethnology, Culture and social structure
- Page Range:7-17
- No. of Pages:11
- Keywords:kitchen; cultural meanings of space; culinary practices
- Summary/Abstract:The authors present the idea of a publication entitled In the Kitchen. Cultural Sketches about Space. They assume that the kitchen is a room associated with many cultural and social meanings. It is primarily an inalienable part of the home, private, inhabited space that can be variously designated, organized and experienced. The kitchen usually performs activities and processes related to meal planning, storage and processing of products as well as preparation and consumption of food. There are various practices inherent in the cultural reflection on lifestyles, corporality and gender, which are an emanation of social change and an attempt to (re)define tradition and identity. The space of the kitchen is a subject to fashions, trends and ideologies, aesthetic and economic rules. The authors, along with other researchers in this publication, do not present a consistent history of changes that affect the kitchen. They try to show a space full of meanings on selected examples, reaching to different cultural and social contexts.
- Price: 4.50 €
Co się dzieje we współczesnej kuchni domowej? O możliwościach antropologii designu
Co się dzieje we współczesnej kuchni domowej? O możliwościach antropologii designu
(What Happens in a Contemporary House Kitchen? About the Possibilities of a Design Anthropology)
- Author(s):Katarzyna Orszulak-Dudkowska
- Language:Polish
- Subject(s):Customs / Folklore, Cultural Anthropology / Ethnology, Culture and social structure
- Page Range:19-47
- No. of Pages:29
- Keywords:design anthropology; house kitchen space; ethnographic research
- Summary/Abstract:The aim of this writing is to indicate the possibility of cooperation between anthropologists who are interested in researching everyday life of a human with specialists on design based on house space design. The author refers to a strand of design anthropology whose aim is to demonstrate diversity and complexity of life of people in different social contexts to designers. Thanks to that they can design objects and services which meet customers’ needs better. In this writing, the author presents the results of ethnographic researches related to a contemporary kitchen space. Those researches were inspired by design anthropology and revealed detailed ways of using kitchen spaces, descriptions of their arrangements and equipment as well as everyday activities that happened in therein. Research results show a contemporary kitchen as a place with a potential, as a profusely equipped multitasking workshop which is open to many creative activities, not only culinary ones. They provide the knowledge about behaviours of so-called ordinary people which are a resultant of a tradition, current identity choices and a wide range of grassroots – individual and group – preferences and habits which can be useful not only for settlement culture researchers as well as for designers and producers of various objects and services.
- Price: 4.50 €
„Z oficyny do centrum domu”. O nowym wymiarze przestrzennym i kulturowym kuchni we współczesnym urządzaniu wnętrz
„Z oficyny do centrum domu”. O nowym wymiarze przestrzennym i kulturowym kuchni we współczesnym urządzaniu wnętrz
(“From the Outhouse to the Center of the House” About the New Spatial and Cultural Dimension of the Kitchen in Contemporary Interior Design)
- Author(s):Paulina Kowalczyk
- Language:Polish
- Subject(s):Anthropology, Education, Communication studies
- Page Range:49-62
- No. of Pages:14
- Keywords:kitchen; space; interior decoration; cultural meanings
- Summary/Abstract:In the article author shows how the significance of the kitchen has changed and what cultural and symbolic factors influenced that in modern home’s “geography” this space was marginalized. Author poses questions about the sustainability of some figures of imagination, which determined the spatial hierarchy in the home. Analyzing old-time architectural guides and treatises as well as contemporary magazines and websites devoted to interior design, author tries to show these changes and a new spatial and cultural dimension of kitchen.
- Price: 4.50 €
Kuchnia otwarta, kuchnia zamknięta. Antropologiczna lektura rzutów architektonicznych (projekty domów jednorodzinnych A.D. 1994)
Kuchnia otwarta, kuchnia zamknięta. Antropologiczna lektura rzutów architektonicznych (projekty domów jednorodzinnych A.D. 1994)
(Open Kitchen – Closed Kitchen. The Anthropological Reading of Architectural Projections (Single-Family Houses in Poland A.D. 1994))
- Author(s):Sebastian Latocha
- Language:Polish
- Subject(s):Architecture, Culture and social structure
- Page Range:63-78
- No. of Pages:16
- Keywords:kitchen; living room; architectural projection; space; single-family house
- Summary/Abstract:The article is an attempt of anthropological reading of architectural projections of single-family houses in Poland A.D. 1994 (a catalog of the „Inwestprojekt” Center in Warsaw). The main subject of reflection is the spatial relations between kitchen and living room as the reverse of social and cultural patterns of home space organization placed on a continuum: open kitchen – closed kitchen.
- Price: 4.50 €
O dwóch znaczących przedmiotach. Kulturowa inwentaryzacja przestrzeni kuchennej
O dwóch znaczących przedmiotach. Kulturowa inwentaryzacja przestrzeni kuchennej
(About Two Significant Objects. The Cultural Cataloguing of the Kitchen Space)
- Author(s):Aleksandra Krupa-Ławrynowicz
- Language:Polish
- Subject(s):Customs / Folklore, Cultural Anthropology / Ethnology, Culture and social structure
- Page Range:79-90
- No. of Pages:12
- Keywords:kitchen space; objects; contemporary culture; ethnography
- Summary/Abstract:Author reports on a research exercise, which – trying to maintain the autoethnographic perspective – she made in her own kitchen. She reaches for the tools of sensory ethnography, listens to suggestions of the anthropology of food, to describe herself as a researcher in space, the researcher in relation to things. The topography of the kitchen, the objects it contains, the gestures and practices associated with them become a contribution to cultural comments and analyzes.
- Price: 4.50 €
Kuchenna bieda. Szkic antropologiczny o jedzeniu i przestrzeni
Kuchenna bieda. Szkic antropologiczny o jedzeniu i przestrzeni
(Kitchen Poverty. The Anthropological Sketch about Food and Space)
- Author(s):Inga B. Kuźma
- Language:Polish
- Subject(s):Anthropology, Family and social welfare
- Page Range:91-106
- No. of Pages:16
- Keywords:homelessness; help system; food; nutrition
- Summary/Abstract:The article applies to cooking and eating, which also belong to the scope of social assistance, provided to people experiencing homelessness or at risk of homelessness. Food and kitchen facilities are marked by the status of their users and recipients. People who can almost exclusively rely on outside help eat either what they can get from others (by begging, by searching the rubbish bins) or what they receive from others (all forms of official and voluntary food supply). Products that are used to prepare meals, as well as the manner and place of their preparation, consumption or issuance, are marked by people who use this form of help. The more so because this kind of feeding is subject to many restrictions included, among others in laws, regulations and other state guidelines and in internal institutional regulations. In this context, the kitchen appears primarily as a practice securing the biological possibility of survival and satisfying hunger. However, you can also find examples when eating practices provide emotional and social support. The symbol of solidarity may be a meal offered by Food not Bombs or a kitchen – a common place, where “sharing yourself”, sharing emotions, and not just eating. The author shows the diversity of attitudes towards the kitchen, food and as nutrition, drawing examples from her own field research, conducted in 2009 in Lodz institutions specializing in helping people experiencing homelessness or being at risk.
- Price: 4.50 €
Idea kuchni nowoczesnej w projektach rozwoju zakładów gastronomicznych w Polsce w latach 50. i 60. XX wieku
Idea kuchni nowoczesnej w projektach rozwoju zakładów gastronomicznych w Polsce w latach 50. i 60. XX wieku
(The Idea of Modern Kitchen in Projects of the Catering Establishments Development in Poland in the 1950s and 1960s)
- Author(s):Tadeusz Czekalski
- Language:Polish
- Subject(s):Culture and social structure , Sociology of Culture
- Page Range:107-126
- No. of Pages:20
- Keywords:communism; modernization; Polish People’s Republic; canteen; culinary culture
- Summary/Abstract:The pattern of home kitchen to which the first French restaurants turned out became anachronic in the face of the increase of catering properties in 19th century and the need to prepare meals on a massive scale. Return to systems similar to home kitchen but used in catering was implemented during First World War canteen projects. A similar one was realized in the 1920s in Soviet Union but in this case the development of collective kitchens had to implement the ideological plan of home kitchen degradation. Discrediting homemade food for meals in canteens was to attempt and abandonment of time consuming cook of small portions prepared at home according to traditional recipes. The project of canteens development on massive scale took place in Poland since the beginning of 1950’s. Referring to the Soviet patterns mechanized kitchens, using semi-prepared meals and producing standardized dishes reasonably turned out to be in practice an unfulfilled utopia. Slogans of kitchen modernization in Poland during the first two decades of communist regime should be considered as ideological postulate that greatly remained in the sphere of unrealized project actually suited “higher” meaning the practices of institutionalization – through attempts of rationalization and control of everyday life practices.
- Price: 4.50 €
Wokół pieca i stołu. Praktyki zamieszkiwania łódzkich włókniarzy
Wokół pieca i stołu. Praktyki zamieszkiwania łódzkich włókniarzy
(Around the Oven and the Table. Practices of Living of Textile Industry Workers from Łódź)
- Author(s):Grażyna Ewa Karpińska
- Language:Polish
- Subject(s):Anthropology, Cultural history, Rural and urban sociology
- Page Range:127-148
- No. of Pages:22
- Keywords:textile industry workers from Łódź; practices of living; kitchen; house; space
- Summary/Abstract:The lack of a room in the architectural block of a house that would serve the function of a kitchen – a feature of unicameral housing built for workers before World War II. Only the collected and spaced out equipment and objects established the landscape of the kitchen (people and objects), in which the residents cooperated and which “evoked” certain interactive responses from the human side. In the article, from the perspective of residential habitation, I look at objects and their structuring within a fragment of the space of a flat called a kitchen. I rely on the material collected during many years of research on the interior of housing for workers’ families, which I conducted with students of ethnology at the turn of the seventies and eighties of the twentieth century in Lodz, among residents of tenement houses and family homes built by manufacturers for “their” workers. Among the collected accounts, I choose the ones that the workers who deal with the families lived in the same apartments before and after the war, because I want to look at living as a practice that connects with generational staying in a certain space and passing patterns of her domestication.
- Price: 4.50 €
Przemiany funkcji wiejskiej kuchni od końca XIX do początku XXI wieku (na materiale z terenu Lubelszczyzny)
Przemiany funkcji wiejskiej kuchni od końca XIX do początku XXI wieku (na materiale z terenu Lubelszczyzny)
(Transformation of the Function of Rural Kitchen from the Late XIX to Early XXI Century (on Material from the Lublin Region))
- Author(s):Mariola Tymochowicz
- Language:Polish
- Subject(s):Anthropology, Cultural history, Rural and urban sociology
- Page Range:149-174
- No. of Pages:26
- Keywords:rural kitchen; stove; construction; Lublin Region
- Summary/Abstract:The kitchen for 150 years has fundamentally changed. It related both in space and its functions for the household. First part of the text included description of the transformation Lublin kitchen, which primary was only a part of a room, near the stove and since the 1920s became a separate room. The following describes how this room was used and what were and still are its functions for users (culinary, economic, leisure, hygienic, sacral, ritual and integrative). In spite of these changes, the kitchen remained the most conducive place in the home, where most of the tasks indispensable for the proper functioning of the family are realized.
- Price: 4.50 €
Fenomen kuchennej makatki
Fenomen kuchennej makatki
(The Phenomenon of Kitchen makatka – Embroidered Cloth)
- Author(s):Anna Dąbrowicz
- Language:Polish
- Subject(s):Anthropology, Cultural history, Sociology of Art
- Page Range:175-190
- No. of Pages:16
- Keywords:makatka; kitchen; home space; social roles
- Summary/Abstract:Makatka, an ordinary piece of linen with an embroidered straight contour drawing, often with a sentence or an inscription. Who among us has not met at least once with this, generally considered to be kitschy, subject? Fashion for tapestries lasted from the mid-nineteenth century until the 1980s of the last century. After many years of oblivion, makatka again enjoys popularity. In the article I try to answer the questions about the phenomenon of makatka. I discuss the genesis of the makatka, its former and contemporary functions and the meanings that were attributed to it.
- Price: 4.50 €
Średniowieczna kuchnia „siermiężna” czy „wymyślna”. Uwagi o kulturze materialnej
Średniowieczna kuchnia „siermiężna” czy „wymyślna”. Uwagi o kulturze materialnej
(Medieval Kitchen “Rough” or “Sophisticated” Remarks about Material Culture)
- Author(s):Anna Marciniak-Kajzer
- Language:Polish
- Subject(s):Anthropology, Archaeology, Cultural history, Middle Ages
- Page Range:191-205
- No. of Pages:15
- Keywords:Middle Ages; kitchen; archaeology; material culture
- Summary/Abstract:Knowledge about cuisine and kitchen in the Middle Ages is full of myths and contradictions. The situation has improved in recent times, since cooking has become fashionable. The so-called food studies, contributed to the collaboration of historians, archeozoologists, archaeobotanists, anthropologists and archaeologists. In this article, however, the kitchen and its equipment are described from the archaeologist’s point of view. We do not always fully realize that our archaeological “potsherds” are relics of pots which were only of a small part of the kitchen equipment. Many objects were made of organic materials – mainly from wood, bast or bark, but also from leather or fabric. This type of equipment is rarely preserved in the ground. Most of the kitchen appliances discussed in the article are simple objects, made of cheap raw materials, so widely available. They were rarely described in sources – they were not subject to pledges, lawsuits and did not appear in wills. Sometimes we only find them in iconography. Hence we know that the image of medieval cuisine is very diverse and depended largely on the wealth of its owner. Certainly, it does not correspond to the still popular myths which see the Middle Ages as a “rough” era. The kitchens of the poor have changed little over the next few centuries. Kitchens of social elites also evolved slowly, but they always remained “fancy”.
- Price: 4.50 €
Antyczna przestrzeń kuchenna w świetle literatury gastronomicznej i medycznej
Antyczna przestrzeń kuchenna w świetle literatury gastronomicznej i medycznej
(The Ancient Kitchen Space in the Light of Medical and Gastronomic Literature)
- Author(s):Zofia Rzeźnicka
- Language:Polish
- Subject(s):Anthropology, Cultural history, Ancient World
- Page Range:207-224
- No. of Pages:18
- Keywords:food history; history of kitchen utensils; ancient kitchen; ancient culinary art; history of culinary technology
- Summary/Abstract:The aim of the present article is to reconstruct the ancient kitchen space according to the recipes given in the Latin cookbook known as De re coquinaria (4th century A.D.), the agricultural work De agricultura by Cato the Elder (3rd/2nd century B.C.) and Greek medical treatises by Galen (2nd/3rd century A.D.) and Oribasius (4th century A.D.). On their basis the author describes the most important kitchen utensils and the way they were used. Moreover, she characterises the most common thermal treatments utilized in culinary art of that time.
- Price: 4.50 €
