Cool! Did bugs not get into the sugar, I wonder?

Oh, I’m sure they did!

The cabinet for baking reminds me of a Hoosier! And check out how tall the ceilings must have been for the baking pans to be stored like that - I am envious.

Cool kitchen. It looks like she was using Fostoria American plates for the dessert.

I grew up with that refrigerator.

I was really surprised they didn’t have a woman who was barefoot and pregnant.

Very interesting, Jamie, thanks for posting. We farm, so the way we/I use our kitchen is very different from people who don't farm, whether it's cooking large meals for harvest crews, canning from our large garden, processing apple cider in the fall, etc.

It's also interesting to see these recommendations for 1949 because my late FIL, who was a builder, was building a number of houses on farms, with farm kitchens, shortly after that. But it doesn't seem that any of these innovations from the USDA made it to rural western Canada! I would have loved a 1949 state of the art kitchen in the old 1950s bungalow we lived in from the mid-nineties until last year.

I really enjoyed that. I also notice that a lot of the same concepts were in use for that kitchen as are in use modernly. We just have different things to store/access/do, so the positioning of elements changes, somewhat. But, note that baking centers are still a thing in custom kitchens for people who bake. And an area to SIT and process produce for the freezer/canner is genius. I sometimes miss my Mom's kitchen table, which was close enough in that she would mount her Squeezo on it, or I'd sit and shell peas, etc.

I actually have my grandmother's Hoosier-style cabinet. I don't store flour in it, anymore, because it can be a problem for pests.

Although it does also highlight the tendency for excessively specialized elements to out-date more than a simple drawer or cabinet might.

Holly, our daughter has a Hoosier that still has its original label with the date of manufacture (1911); it used to belong to my MIL's uncle who bought it shortly after he started homesteading and just before he got married. Our daughter has it in the foyer and uses it for storage for keys, mail, glove, hats.

We have a baking area in our new kitchen, and one of my favorite things are, in large base cabinet drawer in the island, the two large rectangular food service pails that take an entire 10kg bag of sugar (which lasts us a long time without any canning) and almost all of a 10kg bag of flour; in our climate (Alberta), bugs in the flour aren't a problem.

I do a lot of work sitting at the table -- especially peas and green beans.

And that is the beginning of the NKBA Kitchen Planning Guidelines. Also, Home Economics and the Cooperative Extension Service in their heyday.

Fascinating video. Thanks so much for sharing!

Thanks for posting. Interesting to watch and provided some organizational ideas