Cooking Tech. How things have changed in the kitchen over the past two. . . or maybe three, centuries.

We've been taking a look at cooking and stoves here recently, getting back to more of the roots of this blog and its purpose.  

Frankly, we'd been remiss in doing that.  It's one of those areas that we should have explored, and in fact we did a little, but we didn't know, what we didn't know.  Or at least we didn't know it very well.

Back on August 8, 2009 (yes, this blog has been around that long, and actually as there's a prior variant of it, even longer than that), I posted an item here entitled The Speed of Cooking.  I'm resetting it out here:

The Speed of Cooking

I received an unexpected and surprising of how much things have changed even in my own lifetime this week, and in the kitchen at that.

Last week I happened to have to go to Safeway to buy some odds and ends, one of which was breakfast cereal. I'm bad about buying the same kinds again and again, so I decided to add some variety. It's been fall like here, so I decided to go with hot cereals for a change.

But not only did I decide to go with hot cereals, but I bought Cream of the West and Irish Oatmeal. That is, I did not buy instant Cream of Wheat, instant Oatmeal or quick oats.

Cream of the West is like old fashioned Cream of Wheat, except its whole wheat. Frankly, the taste is identical to "regular" Cream of Wheat. Irish Oatmeal, however, is really porridge, and it has to be cooked. It actually has to be cooked and allowed to stand, so it isn't speedy.

Anyhow, my kids have never had "regular" Cream of Wheat. They like "instant" Cream of Wheat, which has an odd texture and taste in my view. Sort of wall paper paste like. Anyhow, my son cooked some Cream of the West the first day I did, with us both using the microwave instructions.

He hated it. He's so acclimated to the pasty instant kind, he finds the cooked kind really bad.

Both kids found the porridge appalling. They're only familiar with instant oatmeal, and they porridge was not met with favor at all. I really liked it. It's a lot more favorable than even cooked oatmeal.

Anyhow, the point of all of this is that all this quick instant stuff is really recent, but we're really used to it. During the school year my wife makes sure the kids have a good breakfast every day, which she gets up and cooks for them. But it never really sank in for me how much our everyday cooking has benefited from "instant" and pre made. Even a thing like pancakes provides an example. My whole life if a person wanted pancakes, they had the benefit of mixes out of a box. More recently, for camping, there's a pre measured deal in a plastic bottle that I use, as you need only add water. A century ago, I suppose, you made the pancakes truly from scratch, which I'll bet hardly anyone does now.

A revolution in the kitchen.

Early posts here, as you can see, tended to be short.

Now, since that time I've also posted a major thread here on the revolution in the home, that became a revolution in the workplace, in the form of the advance of domestic machery;  That thread, which Iv'e linked into numerous others, is here:

Women in the Workplace: It was Maytag that took Rosie the Riveter out of the domestic arena, not World War Two

Post have grown in length, as you can also see.

Anyhow, given all of this, the ways that cooking has changed over what really amounts to a relatively short time frame should have occured to me.  And it sort of did, as I noted in this "Maytag" entry:

Today we have gas and electric stoves everywhere. But up to at least 1920, most people had wood or coal burning stoves for cooking.  They didn't heat the same way.  Cooking with a wood stove is slow.  It takes hours to cook anything with a wood stove, and those who typically cooked with them didn't cook with the same variety, or methods, we do now.  Boiling, the fastest method of food preparation, was popular.  People boiled everything.  Where we'd now roast a roast in the oven, a cook of that era would just as frequently boil it.  People boiled vegetables into oblivion.  My mother, who had learned to cook from her mother, who had learned how to cook in this era, used the boiling into oblivion method of cooking. She hated potatoes for this reason (I love them) but she'd invariable boil them into unrecognizable starch lumps.

Wood burning stove in Denver.  Typical pre 1920 stove.  Heck, typical pre 1930 stove.  Heck, typical pre 1940 stove.

Turn of century advertisement for stove polish.  Cleaning a wood burning stove would be no treat.

Even something as mundane as toast required more effort than it does not.  Toasters are an electric appliance that most homes have now, but they actually replaced a simple device.

 World War Two era propaganda photograph, trying to depict an inattentive woman letting toast burn, and therefore wasting resources.  Note how complicated this electric toaster is.

You'll still occasionally see old fashioned toasters in sheep and cattle camps, and probably elsewhere. They just hold the bread so that the toast can be toasted over a burner.  Pretty simple, and not much of a labor saving device, right? Well, consider the totality of it.  To toast you had to watch the toast, rather than just slip the bread down into the toaster.

For that matter, everything was relatively labor intensive save for boiling and roasting, which is probably why things tended to be boiled or roasted.

 Man cooking in a cow camp for cowboys.  He's using two cast iron dutch ovens (I still use one routinely) to cook over a fire.  This photo first appeared on this blog in 2009 in a very early entry on cooking changes.

Indeed, if you think of all the electric devices in your kitchen today, it's stunning.  Electric or gas stoves, electric blenders and mixers, microwaves, refrigerators.  Go back just a century and none of this would be in the average home.  And with the exception of canned goods, which dated back well into the 19th Century, nothing came in the form of prepared food either.  For that matter, even packaging was different at that time.  If you wanted steak for five, you went to the butcher, probably that day, and got steak for five.  If you wanted ground beef, you went to the butcher and got the quantity you wanted, and so on.

But nonetheless, it didn't really occur to me that the cast iron stoves of early 20th Century, and late 19th, were an innovation in and of themselves, nor did I really think much about what cooking was like before that.

The recent A Hundred Years Ago thread on igniting a coal stove caused me to ponder this and take a look at what that was somewhat like.

Somebody already has, of course, and in this very interesting Internet article:

Foodways in 1910

I just linked this in recently to another post here.  One of the things that's interesting to me about it, in an odd sort of way, is that its on a website that's sponsored by a woodburning cookstove manufacturer.  Frankly, looking into this pretty much convinces me that I want nothing to do with wood, or coal, burning stoves, but anyway.

It did not occur to me, as part of that cast iron stoves of all types are really a byproduct of the Industrial Revolution.  But of course, they'd have to be.  It's not like average people are going to cast their own stoves.  So how far back do they really go. Well, that article gives us a pretty good look at that, noting:.

Most American homes did not have stoves until well into the 19th century, so cooking was done in an open hearth, using heavy iron pots and pans suspended from iron hooks and bars or placed on three-legged trivets to lift them above the fires. Pots and pans were made mostly of heavy cast iron. Along with long-handled spatulas and spoons, most kitchens featured long-handled gridirons to broil meat and toasting forks to hold slices of bread.

Though some women used Dutch ovens and some had clay ovens built outside, until after the Civil War when stoves with ovens became more common, people ate pancakes more often than bread. Because bread was hard to bake at home, most towns had bakeries. Bread was often the only prepared food that could be bought in town

That's a different type of cooking entirely.

And a different style of eating, for that matter.

Or, for those who use a cast iron frying pan alot, maybe not.

Well, anyhow. . .

Because it isn't all that long ago, it's one that we know a fair amount about, historically, even if we don't think about it much.   And due to reenactors of one kind or another, and historical sites that are accurate, we also can observe ir or even experience it if we wish to.  And thanks to the excellent Townsends series of vlogs about the late 1700s in North America, we can view the topic if we wish to.  Indeed, they've done a comparison and contrast edition of Colonial v. Modern kitchens, which is well worth looking at:

The part of this that's the real shocker, in my view, is the heath.  I.e., fires on bricks right in a house.

It's another one of those things I never would have thought of.

The video mentions smoke, which must have been a constant feature of life before modern stoves.  I've already mentioned the smoke from wood and coal burning stoves, but smoke from a hearth would be right in the house.    Life must have been. . . smokey.

And more than a little dangerous.

Before we move on, on that, we'll have to note cast iron here.  I love cast iron and indeed one of the additional "pages" on this blog is devoted to it.

Cast iron has been around for a long time, of course, but I frankly don't really know how long.  I can find references to it in Asia going way, way back.  At least 2,000 years.  It shows up for the first time in English in 679, but that use didn't refer to a cooking vessel, but a vessel of another type.  By 1170, however, it was showing up in references to cooking vessels.  The Dutch Oven was actually patented in 1708, later than I would have thought, however. At any rate, they've been around for awhile, and in their modern form are highly associated with sand casting, something that was coming in during the 17th Century.

There was obviously cooking in vessels before cast iron, but as this isn't the complete history of cooking from antiquity until the present day.  For the history we're concerned with, cast iron was undoubtedly the default cookware.  Indeed, it's well worth noting that Dutch Ovens were one of the most popular trade items with Indian tribes.  People think of guns, but cast iron was really valuable and rapidly became the Indian cookware of choice once it was available.

Anyhow, the important thing here is up until the Industrial Revolution really took hold, people cooked with fire in ovens and on hearths.  The fuel source was, according to the Townsends, whom I trust to get it right, wood or sometimes charcoal.  That would impact the type of cooking you'd do, of course, but perhaps not quite as much as I imagined as cooking over wood or charcoal does leave you a lot of options.

Cast iron stoves seem to have come in during the 1830s, as industry began to really change the average American's daily life.  It would be a mistake to think, however, that everyone had them overnight. They were expensive and, frankly, wouldn't have fit the way the average person's house had been built at the time.  Still, they may have come in pretty rapidly.  Just imagine what a revolution in cooking and simply life they meant.  No more building fires on the floor, for one thing, and that's a pretty big thing.  A fire that was more reliable, contained, and safe is another.

By 1900 coal was the main fuel for stoves and every family had one.  That was a big change over a period of time of less than a century.  By 1930, however, gas was replacing coal as the fuel for stoves, and no wonder.  It was cleaner and it didn't involve the constant endless cleaning that a coal stove did.  And for the first time some sort of heavy smoke didn't have to be contended with.

It's really gas stoves that brought in modern cooking.  Gas sped up cooking, for one thing, and it sped up the decision making process for meals as well.  Without  having to bank the stove and build the fire, and all of that, cooking, which had been an all day process was reduced down to one that was much less time consuming.  Electric stoves, which started to come in about the same time, accomplished the same thing.  Still, during the 1940s 1/3 of Americans still cooked with coal or wood, probably a partial effect of the Great Depression which slowed the introduction of new technology.  

Now, of course, hardly anyone does.