by Michael Smith, RFA
Cooking is on the up. Kitchens and utensils made from wood are easy to care for and are antibacterial.
Cooking is everywhere. On the TV and in the home. Cooking has become a pastime rather than just a means of creating a meal for the family. It has become a lifestyle and a creative expression and also an expression of creativity.
For this very reason the kitchen has now become functional workplace and an object for design at the same time. In the kitchen of today there is not just roasting a frying and generally cooking being done. This is where one meets, sits together and talks over a glass of wine. A bit of trip back-to-the-future for we have been here once before, in the days when out kitchen were large and useful, and where the family gathered, while the parlour, the room that we refer to today as “living room”, was used only on very special days and occasions. It was the kitchen were everyone gathered and listened to the radio and talked about the day. The kitchen table served as a desk for the children's homework in the same way as it was used for the eating of meals, or the mending of clothes.
Because of the fact that kitchens are, once again, more living space than just the area where the food is being cooked, the designers of kitchen furniture are once again reverting to the age-old material of wood. Wood is natural and warm and a great material.
Wooden kitchens with properly sealed surfaces are easy to clean and as wood has antibacterial quality they are much more hygienic than other materials, even stainless steel. But, I guess, I would say that as someone deeply rooted in commercial forestry.
In addition to the furniture in the kitchen being of wood again wooden kitchen utensils too are making a genuine comeback. Wooden spoons, spatulas, cutting- and chopping boards, and such, all once again are seen in kitchens. Wooden utensils are taste neutral and are easy to care for. They also do not absorb any foreign tastes. As they are wood we have the same antibacterial properties and hence they are much more hygienic than other materials and one can but wonder if we should not carry, once again, a wooden eating spoon, as people did in ages past, instead of relying on throwaway flatware.
As wood, as said, has antibacterial properties it is enough to wipe a chopping board clean between uses. This also satisfies hygiene because even salmonella has little survival chance on wood. This was proven already in 1993 by the University of Wisconsin. Especially pine, larch and oak have some of the best antibacterial and virus killing properties.
© M Smith (Veshengro), September 2008
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Wood – A professional in the Kitchen
