Kitchen Activities of Twenty-First Century American Households

Abstract

Space standards used today to design kitchens have evolved from analyses of work in the home. Lifestyle and demographic changes, however, suggest that kitchen users and activities have changed since basic research on work centers and workflow was first conducted. A national telephone survey of 630 households assessed kitchen activities by household type and size. Survey results revealed that, in general, households cook meals on a regular and frequent basis and entertain at home despite the perception that Americans regularly eat carryout foods. Fresh produce is widely used. Households with an older adult present perform more basic cooking activities, like scratch cooking and baking. The microwave oven takes a dominant place in the cooking activities of most cooks. Households also have many small appliances in their kitchens. One person usually conducts the meal preparation, but many non-cooking activities take place in the kitchen during meal preparation and throughout the day.

Additional information

Notes on contributors

JoAnn M. Emmel

JoAnn M. Emmel is Associate Professor and Julia O. Beamish and Kathleen R. Parrott are Professors Department of Apparel, Housing, and Resource Management, Virginia Polytechnic Institute and State University, Blacksburg, VA.

Julia O. Beamish

JoAnn M. Emmel is Associate Professor and Julia O. Beamish and Kathleen R. Parrott are Professors Department of Apparel, Housing, and Resource Management, Virginia Polytechnic Institute and State University, Blacksburg, VA.

Kathleen R. Parrott

JoAnn M. Emmel is Associate Professor and Julia O. Beamish and Kathleen R. Parrott are Professors Department of Apparel, Housing, and Resource Management, Virginia Polytechnic Institute and State University, Blacksburg, VA.