it is interesting to me how inversely kitchens have grown in size to the proportion of cooking people actually do. whats ironic is i cook every meal at home with fresh ingredients, and my apartment kitchen has roughly 1 foot of counter space and is only about 6-7 feet wide. despite that fact, i make 2 loaves of sourdough bread every weekend, create multicourse meals for special occasions, and otherwise dont let space constraints limit my passion. i make do with what i have. meanwhile my peers all have enormous open layout kitchens with fancy appliances, and i rarely if ever see them legitimately cook, and most of their budgets are blown on restaurants and takeout.
im firmly in the camp that open layouts are a passing fad and are going to look painfully dated in short order, especially given how poorly so many of these have been crammed into what used to be older homes defined by their segmented rooms. right alongside reclaimed wood being slapped up onto walls for no purpose, edison bulb fixtures, subway tile, grey walls and floors, etc etc. Theres nothing more painful than seeing a Craftsman bungalow ripped apart so that the interior can look like every other suburban McMansion. Unfortunately this is the only template flippers seem to know.
"Oh wow, what a beautiful Victorian, cant wait to see the inside!"
"Oh"