Culinary Archives & Museum
People have to eat. So, if necessity is the mother of invention, then the kitchen must be the best place to find engineers hard at work. Not the first, but perhaps the greatest innovation was the introduction of the electric stove in the 1890s, which let people start cooking at the turn of a knob instead of hours after setting a fire. With the development of small electric motors, engineers proceeded to invent chafing dishes, waffle irons, hot-plates, mixers, toasters, food processors, microwave ovens, slow-cookers, and many more kitchen gadgets and appliances. These are just a few of the 300,000 cooking-related items at the Culinary Museum.
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Activity Type:Trips and Destinations
Discipline:Agricultural & Biological, Mechanical
Grade:K-2, 3-5, 6-8, 9-12
Fun Fact:During WW I, Charles Strite, a master mechanic in a Stillwater, Minn. factory, decided to do something about the burnt toast served in the company cafeteria. In 1919, he patented the first industrial pop-up electric toaster. It wasn't until 1928, however, that American jeweler Otto Frederick Rohwedder invented packaged, presliced bread.