Gerd Bulthaup and Otl Aicher seek to be familiar with the dining culture before drawing up the blueprints for a new kitchen culture. On more than 50 trips, the pair investigate the way people live and dine. Otl Aicher, an amateur cook, describes this philosophy in his book “The Kitchen for Cooking”, published in 1982.
In summary, kitchen design should focus on the essentials. Alongside authenticity in terms of function and material, emphasis is placed on enjoyment, cooking, and communication.
