Sep 25, 2019
Once upon a time... The surprising stories of the grandparents of our kitchen equipment
Electricity changed the world, steam had already transformed it. And with these two inventions, bigger in the human path, a cut of new kitchen utensils appeared. The electric kettle, the toaster, the pressure cooker, surprise us. They're already old, but they're still in good shape.
Electric kettle (1923)
The daughter of the electric radiator
In 1893, at the Chicago World's Fair, a model electric kitchen, at the time presented with science fiction honors, included a kettle. The novelty, the source of heat was electricity. The heating element, consisting of conducting wires, wrapped in enamel, was similar to the system presented a year earlier, in 1892, for electric radiators.
Thirty years after the presentation of the first electric kettle, the English inventor, Arthur Leslie, incorporated an internal element that was totally immersed in water, which substantially reduced boiling time.
In 1931 kettle manufacturer Walter Henry Bulpitt raised the electric kettle to a new level of safety. The device started to have an ejection safety valve, disconnecting it from the current in case it got too hot.
Dangerous times the pioneering decades of electricity.
Toaster with automatic ejection
It's been a century since this little girl
Until the 20th century, the bread was toasted at the end of a long fork, espevitando it in front of the fire. In 1909 the first electric toasters were sold in New York City. They were marketed by the industry giant, General Electric Company, a house founded by Thomas Edison, the father of the incandescent light bulb. In the eyes of the present, we look at this toaster with admiration. It reminds us of a small power plant with installation capacity in a kitchen.
It was 1913 when an American inventor, Lloyd Groff Copeman, patented the toaster that allowed both sides of a bread to be toasted without touching it. In turn, the mother of all toasters with automatic ejection was born in 1921. Another American, Charles Strite, invented it.
The obsession of a scottish inventor
Availability for a hot tea or coffee hours after experiencing boiling is a 19th century conquest. In 1892, Sir James Dewar, a Scottish physicist working in Cambridge, England, invented a container, a thermos that avoided heat exchange between the inside and outside of the container. In this case, Dewar created his bottle to preserve chemical solutions at a constant temperature.
It was already in the 20th century, more precisely in 1904, that the term, derived from the Greek word thermos (heat), would see domestic adaptation.
And the world became faster in the xvii century...
The inventor of the principle of today's pressure cookers, Denis Papin, was also one of the pioneers of the steam engine. In 1697, the French physicist demonstrated in London a steam cooker, a container with a hermetically sealed lid, increasing the pressure inside and the boiling point of the water.
The principle of the steam chamber was used for a long time in the industry. In the kitchens would appear in the 20th century, century that saw the introduction of pressure cookers for domestic use, in the United States of America. Many manufacturers started producing pressure cookers after the Second World War, with valid arguments: saving time and fuel.
And the story begins with fishing
Clarence Birdseye, an American inventor and industrialist, had that quality that can make the difference between having or falling short of success. Clarence was very observant. In the 1920s, he was not overlooked by the fact that fish caught by the Indians in the inhospitable Labrador territory would freeze as soon as it was taken out of the water. Months later, when they were subjected to heat, the fish retained their qualities. They were fresh and tasty.
In 1924, Birdseye founded a company in Gloucester, Massachusetts, to produce frozen food by rapid cooling. In 1929, Clarence sold the factory, which a year later launched peas, spinach, raspberries, among other fruits and vegetables, as well as frozen fish and meat.
By the end of the 1930s, the first frozen foods that had been previously cooked arrived on the market.