I love books, but few things captivate me more than literature on food and cooking, no matter the country, culture, or historical context. A few sleepless nights earlier this year, spent seeking inspiration for my home renovations — starting with the kitchen — serendipitously led me to discover The Kitchen by John Ota.
Ota, a retired Canadian architect of Japanese descent, is a respected figure in the Canadian-Japanese community and a veteran of historic building preservation. Besides his architectural accomplishments, Ota is a culinary historian who is deeply passionate about food and cooking. His self-described “obsession” with finding the perfect design for his own kitchen renovation led him on an epic journey to explore 13 kitchens across Canada and the US, inspiring this book.
Much like Ota, I’m infatuated with the kitchen. Beyond my reading nook and my children’s play corner, the kitchen is where I feel most alive at home, where my creativity thrives. Naturally, I devoured The Kitchen.
Ota’s vivid descriptions and detailed sketches of the thirteen kitchens offer an insightful and engaging exploration of not only the lives of some of North America’s rich and famous but also how the kitchen — as one of the most intimate and beloved spaces at home — has evolved over the past four centuries.
For instance, Ota’s experience in the Pilgrim kitchen — a replica of one used by the Pilgrims (circa 1627) — offers a unique perspective on how early English settlers in Plymouth, Massachusetts, struggled for survival. The chapter also highlights their resourcefulness and resilience and how, at the earliest stages, Native American Wampanoag tribes taught them how to hunt, cultivate crops, and cook with local ingredients.
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At Monticello, the residence of Thomas Jefferson, Ota uncovers a fascinating dimension of one of the US’s founding fathers: his love for gastronomy. Jefferson indirectly introduced European culinary traditions to America, leaving an enduring legacy on the nation’s food culture.
In Pennsylvania, Ota had the rare privilege of cooking at Kentuck Knob, a house designed by the legendary Frank Lloyd Wright, for the third-generation owners of the now-defunct Hagan Ice Cream Company. Being pioneers in the US food industry in the mid-20th century, the Hagans’ kitchen exemplified modernity and innovation, featuring then-futuristic details such as steel countertops and cork flooring.
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One of my favourite chapters recounts a visit to Georgia O’Keeffe’s kitchen in Abiquiú, New Mexico. Known as the Mother of American Modernism, she is celebrated as one of the greatest contemporary artists. It’s less known, however, that she was also a trailblazer in organic, sustainable living. Built in the early 1950s, her kitchen and pantry were revelations — impeccably organised and fully equipped for a self-sufficient, farm-to-table lifestyle. O’Keeffe’s kitchen was the epitome of minimalism and austerity — a stark contrast to the bold colours of her art.
Of course, no exploration of iconic American kitchens would be complete without a visit to the one that once belonged to one of my food heroines, Julia Child — now preserved as a historical artefact at the Smithsonian Museum. Ota’s inclusion of personal anecdotes, drawing parallels with his own mother’s kitchen, left a deep impression. Though her “maximalist” kitchen might not align with modern aesthetic standards, it embodied practicality over aesthetics and was a true reflection of someone who lived to cook.
Other noteworthy visits include Louis Armstrong’s turquoise-clad kitchen; Elvis Presley’s rare example of authentic 1970s style; Point Ellice House in British Columbia, a quintessential example of Victorian architecture in Canada; the kitchen of Herman-Grima House in New Orleans, which accurately depicts the lavish lifestyle of a high-society French-Creole family in the mid-19th century; and the Levine Tenement Kitchen in New York City, a heritage conservation site reflecting the struggles of late 19th-century European immigrants in the city’s Lower East Side.
If food is a true representation of culture, historical kitchens provide a distinctive lens into the lives of their times. From constraints of the past to innovations from each era, the book highlights the evolution of kitchen design and domestic life. Ota’s expertise in architecture and conservation, combined with extensive research into the lives of the kitchens’ former owners, makes The Kitchen a truly compelling read. Whether you are an architecture, interior design, or food enthusiast, I highly recommend adding this book to your reading list.
And if, like me, you’re seeking inspiration to design your dream kitchen, this book could open up a whole new perspective, enriching your journey of research and design. Many of the historical kitchens featured are also open to the public for tours (details in the book), offering an intriguing alternative for foodies — beyond the usual gourmet trails.
