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Excerpt from News From Illinois Institute of Technology: October 1956-December 1956 The design of the kitchen or food core is based on Doblin°s belief that present kitchen appliances are designed for an obsolete method of food preparation. He feels that preprocessed foods are gaining such acceptance that soon there will be little else on the market. Doblin's food core plan takes advantage of the fact that when a housewife uses preprocessed foods the need for mixing, peeling, and blending is eliminated. Doblin would contain all food, housewares, and appliances in the food core. The housewife could do all here work in a narrow band 18 inches deep and from 25 to 66 inches high. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.