Designer    News 11 Jul 2017

Evolution and revolution – we take an in-depth examination of the recent Global Kitchen report

The modern kitchen is set to undergo rapid changes in the coming years
and technology and lifestyle factors will drive new ways of using the space both in terms of its core cooking function and its role within the wider living space of the home.

The Silestone Institute, part of
the Cosentino Group, has worked with experts including chefs, architects, industrial designers
and anthropologists, to produce a study which attempts to predict the characteristics of the kitchen of the future. The report, entitled Global Kitchen: the Home Kitchen in the Era of Globalisation, concluded that a number of big technology-inspired developments will continue to change the role of the kitchen.

It found that the kitchen will be a hyper-connected, multi-functional space for work, leisure, health and relaxation, and will incorporate techniques and smart devices normally found in professional kitchens such as vacuum cooking and packaging. It foresees that the kitchen will develop as a multi- functional space in all countries and is expected to virtually disappear as an independent room. Its design will not only take aesthetics and function into account but also emotional value and
it will strengthen its use as a space for relaxing and wellbeing.

It is predicted that connectivity and smart appliances will be managed from mobile and wearable devices and will not only make shopping and laundry easier, but ensure endless access to information from the Internet of Things. The worktops will be able to cook, make calls, broadcast TV or provide access to the Internet. In addition, they will
be height adjustable, contain recipe databases where chefs will guide the user through the method, ingredient information and be able to weigh food.

The refrigerator will also have a significant role to play, offering permanent access to nutritional information on screens. They will also be sustainable, with appliances solar powered and will be aligned with what the report describes as ‘Multi- R’ thinking: Rethink; Redesign; Repair; Reuse; Remanufacture; and Recover.

Among the experts involved in the project were two-star Michelin chef Andoni Luis Aduriz, Perurvian Gaston Acurio, Harvard anthropologist Richard Wrangham, architect Piero Lissoni and industrial designer Patricia Moore.

Santiago Alfonso, Vice President
of Marketing for the Cosentino Group, said: “Global Kitchen is an international project providing valuable insights
into the kitchen of the future and aims to become an essential reference
tool for professionals and consumers. It creates the opportunity for multidisciplinary reflection to analyse the effect of globalisation on kitchen architecture and design, to determine how this space will develop over the next 25 years.

Cosentino / |