The American psychologist contributed fundamentally to the development of a modern, ergonomic and efficient kitchen

A pioneering figure in the fields of industrial psychology and engineering, Lillian Moller Gilbreth challenged the social conventions of her era by reconciling her role as a mother of 12 children with innovative contributions to the functional design and ergonomics. Her work has had a lasting impact, particularly in the development of the "study of movement" and its application in the design of a modern and efficient kitchen.

Lillian Moller Gilbreth and the study of movement

The path of Lillian Moller Gilbreth (Oakland 1878 - Phoenix 1972) was marked by incessant research. Trained as a psychologist, she earned her doctorate from Brown University, distinguishing herself as one of the first women to earn a doctorate in psychology. This academic foundation, combined with her innate curiosity, laid the foundations for her multidisciplinary career.

Lillian Moller Gilbreth's innovative research focused on the "study of movement", a revolutionary concept that combined psychology and engineering to improve the efficiency and functionality of spaces.

A holistic perspective that revolutionized cooking

His pioneering approach aimed to optimize work processes by understanding thepsychological and physical aspects of human movement. This holistic perspective set the stage for his collaboration with Brooklyn Borough Gas Company, where he applied his theories to revolutionize the heart of every home: the kitchen.

Gilbreth's Kitchen Practical

In the late 1920s, Lillian Moller Gilbreth presented her best work: Gilbreth's Kitchen Practical.
This innovative kitchen design was shown at the 1929Women's Exposition, marking a significant milestone in the evolution of domestic spaces.

The kitchen, once a laborious and chaotic area, was transformed into a model of efficiency and convenience thanks to Gilbreth's profound insights into movement and workflow.

The L layout she designed continues to be one of the most popular options for contemporary kitchens.

The cake test

Proof of the efficiency of the new kitchen was verified by making a strawberry cake. The cake was prepared first in a traditional kitchen and then in the Herald Tribune kitchen, which had the same equipment as the first, but arranged ergonomically.

The results of this test were surprising because the number of interventions in the kitchen was reduced from 97 to 64 while the number of actual steps went from 281 to just 45.

Not only ergonomics but also design and engineering

Gilbreth's kitchen was not purely a functional environment, but also an excellent work of design and engineering. Every detail had been carefully studied to maximize efficiency and improve the daily experience.

Utensils were strategically placed, shelves were ergonomic and space was optimized to reduce wasted time and movement. The core of Gilbreth's design lay in the careful analysis of the movements necessary to prepare a meal.
Every gesture was aimed at reducing effort and increasing productivity.

The kitchen, therefore, became a space where form and function merged harmoniously, anticipating the current design standards of domestic environments by decades.

The synergy between universities and businesses

Gilbreth's collaboration with the Brooklyn Borough Gas Company not only produced a revolutionary kitchen design but also highlighted the synergy between academic research and practical applications. His work helped lay the foundations of industrial engineering and influenced subsequent generations of designers and psychologists.

Despite the social expectations placed on women during her era, Gilbreth's legacy challenges stereotypes and highlights the importance of recognizing talent regardless of gender.

From L to U

The L-shaped kitchen layout prevailed until 1948, when Hazel K. Stiebeling, head of the Bureau of Human Nutrition and Home Economics, presented a report heralding a new era in kitchen design.

The Office was working on designs and construction drawings for kitchens with various equipment arrangements, including split U, L, U and L layouts, and split layouts. parallel walls.

The main objective of these projects was to minimize the need to move, bend over and stretch, following the established principles of simplifying work. One of the most significant results was the creation of the U-shaped kitchen, capable of reducing the steps even further.

This model had a continuous U shape, where the sink was positioned in the center of the U, while the refrigerator and hob were at the ends. This arrangement allowed housewives toeasily access all work areaswithout having to walk far.

These studies have shown that the accurate analysis of the movements to be performed, the strategic position of the utensils and the maximum use of space are essential to create kitchens that simplify daily activities, reduce physical effort and improve the overall user experience.

Furthermore, these approaches have paved the way for greater synergy between scientific research and the practical design of domestic spaces, demonstrating the potential of science in optimizing the environments in which we live.

On the cover: An image of Gilbreth's Kitchen Practical, an 'L-shaped' kitchen conceived by Lilian Moller Gilbreth in the 1920s. Ph. Courtesy Purdue Archive.