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11
celebratedliving.com
FALL 2011
TRAVEL, FOOD, DINING, HOTELS, AND TRENDS
O
ncepreoccupiedby layout, storage,
andutilitarian function, designers
andbuildersare reimagining themodern
kitchenas twoseparatespaces: onea lux-
uriousextensionof the livingand
dining roomsused forsocializingand
participatory foodpreparationandwhere
appliancesareoftencamouflagedas
custom furnishings; theotherapractical,
serviceablespacebehindcloseddoors
used foractual cookingandcleanup.
Wheresquare footageandpracticality
preventsuchoptions, companies like
TROYADAMS DESIGN
(picturedabove)
, CLIVE
CHRISTIAN, ANVILMOTION, SIEMATIC
(pictured
below)
, EFFETI, PEDINI,
and
ARCLINEA,
among
others, are takingamoreartisticviewof
themostoverused room in thehouse,
addinggeometricorcircularsurfaces,
newmaterials likeexoticveneercabine-
tryand fossilizedorhoned limestone
counters, andevenbuilding indining ta-
bles thathydraulically raiseand lower to
createa large islandworkspace.
All of themajorcomponents—cook-
tops,microwaves, prepsinks, small appli-
ances,winestorage,warmingdrawers,
and refrigerators—canstill be found
within.However,manyarenowbeing
retrofitted to fit insidewallsanddraw-
ers, restunderneathslidingcounter
surfaces, orhidebehind flip-updoors.
Smart technologyhasalso found its
way into thekitchen,where it’sbeing
employed for televisionsand Internet
accesswhilebeing integrated into cabi-
net designandappliances, allowingyou
toopen/closeor turnoff/onappliancesat
the touchof awirelessdeviceora simple
waveof thehand. Somekitchensare
evenbeing synchronizedwith the rest of
thehome’s technology— fromautomat-
ed lightingandmedia to securityand
even thehouse’sHVAC system— to
streamline the cookingprocessand
make it easy to closeup thekitchenand
thehouseat night. —
WILLIAMKISSEL
CUTTING-EDGE KITCHENS
