|"science" correction||<– Date –> <– Thread –>|
|From: barbara keppel (71612.340compuserve.com)|
|Date: Sat, 15 Jan 2000 00:27:16 -0700 (MST)|
"Kay Argyle" <argyle [at] mines.utah.edu> wrote on Wed, 12 Jan 2000 13:55:25 -0700 >Subject: Re: Question about Meals... >We had a debate over the safety of plastic vs. wooden cutting >boards, based on articles in Science News -- turns out wood has >natural antimicrobial properties, which shouldn't have come as >a surprise -- Much as I wish this were true, from what I read, subsequent, more extensive, research showed the wood did not have antimicrobial properties as earlier believed, so I went back to plastic cutting boards for meat. I use my big chopping block type surface for most other cutting. When I built my own kitchen, 20 years ago, reading "Management in the Home" by ______ Gilbreth was very helpful to the planning process. (Mrs. Gilbreth was the mother in "Cheaper By The Dozen.") Her time and motion studies helped me think out ways to avoid some of them - like having drawers to one side rather than below the main cutting/chopping surface. Allows the chopper to sit on a stool, keeps people from pushing the chopper aside to raid the drawers, and allows for a hole in the block which opens into a composting receptacle. Hopefully, trading info on this list serves much of the same purpose as reading Ms. Gilbreth. I couldn't agree more about designing the kitchen so cooking tasks can be sociable. For apartment use, I found a 24 x 30 island on wheels with a chopping block top invited folks to work on meal prep together, and allowed me to move the surface to where it was needed. In the house where I built my own kitchen, a wide counter between kitchen and dining room served as a social center for cooking, serving, kibitzing, etc. The first day it was in service, my son remarked "Guess we'll never eat at the dining room table again. This is too much fun." BobBI Keppel
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