Early in September I emailed a handful of friends with questions about their kitchens. “Something I’ve had on my mind lately,” I wrote, “are the spaces in which we prepare our food.”
I won’t deny the fact that I’ve ogled glass-fronted refrigerators even though I’ve got a perfectly fine unit in the corner, that I think about garbage disposals and that I’ve made list of what I could possibly make with the right attachments for my KitchenAid. The truth of the matter is, I don’t need any of those things. After all, the vendors in Boston’s late and great Chinatown Eatery produced countless dishes with little more than ladles, woks and flames for over twenty years — a skill I could only dream of. Knowing this, I asked via email anyone was interested in opening their doors and answering a few questions about the food they eat and where they make it. What’s funny is that I intended to post their replies and the photos they took in November, but November turned into December, and now I’ve just read Mark Bittman‘s short piece in the New York Times exclaiming that all that is needed in the kitchen are “a stove, a sink, a refrigerator, some pots and pans, a knife and some serving spoons.”
I do happen to have a favorite knife, but that’s another story. My point is, I’ll be soon posting pictures of some of my friends’ kitchens, and their answers to questions like “How often do you cook or bake?” and “Which part of your kitchen do you like best and why?” I think it will be interesting to see what we are able to turn out, and from where.