![]() ![]() It just wasn’t good taste to let these odors pervade the house. This was largely because, before the invention of good extractor fans, food preparation was smelly. Unless you live in an old house that hasn’t been remodeled, it’s easy to forget that kitchens used to be isolated workspaces, closed off from the rest of the house. Raised counters, sliding panels, and buffer zones are among the design solutions she offers for maintaining a modicum of separation in an open floor plan. In this excerpt, Susanka explores how the kitchen has evolved from an isolated workspace for the cook to a family-oriented space for socializing as well as preparing food. Her books The Not So Big House and Creating the Not So Big House offer a new vision for the American home: houses about a third smaller than what you thought you needed - but better suited to your lifestyle. ![]() Synopsis: As an advocate of “less is more” in residential architecture and interior design, Fine Homebuilding contributing editor Sarah Susanka has emerged as one of America’s favorite home architects. ![]()
0 Comments
Leave a Reply. |