31 January 2012
30 January 2012
27 January 2012
26 January 2012
25 January 2012
24 January 2012
23 January 2012
Ryra Studio. Commissioned, appropriately enough, by a ski resort for its guest lodgings, it conjures the bumpy topography of a mogul run—albeit one snugly outfitted with hot water and cooking facilities.
20 January 2012
1] The 'Swing-Door' concept: Unless you want to experiment with the novelty of trying to seal water behind a folding or by-pass design, what other kind of door is there?
2] The boast about loading up to 17 sets of dishes 'any way you like': Sure, if you don't mind washing 17 sets of still-dirty dishes by hand afterwards.
3] Finally, regarding the marquee claim about putting a barefoot and blindfolded ten-year-old to work: Please consult an attorney regarding applicable child labor laws.
19 January 2012
Surjit Kalsi, Chairman of Capital Cooking Equipment, recently answered a few questions for 'Talking Shop', a recurring feature at KBCULTURE.
How did you get your start in the appliance industry?
On a cold night in London in 1957, while I was preparing for my medical degree exams, I found myself without a roof over my head or a warm bed to sleep in. Luckily, I was able to take shelter in a friend's home and bought an evening newspaper to look for new opportunities. The first job posting I saw was for a lab assistant with Main Gas Appliance, a company that manufactured gas ranges and space heaters. I loved the job so much that it became my new career path. It was the catalyst to my thinking about and exploring new and improved methods of designing gas ranges and burners for appliances.
What is it about designing appliances that appeals to you?
It is so interesting to see your ideas materialize in front of you when you apply them to the daily life of a consumer. It also amazes me that these very ideas have the power to revolutionize the entire world market.
Is there a specific innovation you've developed of which you're particularly proud?
Who does the cooking at your home?
My wife. She has written a cookbook called Cuisine of Lucknow.
What do you see as the new frontier in cooking technology?
The sky's the limit.
18 January 2012
17 January 2012
16 January 2012
13 January 2012
12 January 2012
11 January 2012
10 January 2012
09 January 2012
06 January 2012
05 January 2012
Microbial Home by Philips does that in a number of ways, one of which is the harnessing of methane that's produced by composting organic substances. The gas fuels the cooktop [located on the Bio-Digester Island in the foreground] and light fixtures [along the overhead pipe], and is instrumental in cooling food that's stored in the Larder [the unit in the background of the photo]. There's a bathroom component to the concept, too, that serves to complete the circle.
04 January 2012
Agent developed this interactive prototype.
03 January 2012
02 January 2012
... for a technical note. Over the weekend a slight change to the KBCULTURE domain name was made [the 'blogspot' appellation is no more]. Those of you who follow this blog via a RSS reader should reset your feed to reflect the new domain. Thank you.
Posted by Leslie Clagett at 9:21 PM
From Michael Harboun comes this video of a kitchen—I guess it's OK to use that term—which utilizes the technology of claytronics. A nutshell definition of this, as gleaned from the collaborative research project of Carnegie Mellon University and Intel, is the transformation of 2-D planes into operational, 3-D mechanical structures; the scientists refer to the substance as 'programmable matter'. With the recent findings on the Higgs boson furthering our understanding of the molecular-material frontier, who's to say that M. Harboun's vision [which just won a Red Dot award] won't someday be realized?