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Articles - The Changing Face Of Storage:

Stock-keeping in ancient times. The tradition of stock-keeping and preserving food in private homes
From salt tonatural ice and beyond to tins. Meat was pickled in oil or covered with tallow or
At the beginning of the 19th century public cold stores were set up at the instigation of the
Stock-keeping has seen some fundamental changes over the last few decades. Long shop opening hours,

The fridge represented a revolution in stock-keeping, moving into people’s homes in the 1950s and 60s and becoming a symbol of prosperity. After many thousands of years of laboriously preserving food, finally there was a simple and time-saving way of extending its shelf life; nowadays, we just could not imagine life without the refrigerator. At the time, the fridge was seen as a modern replacement for the larder. Although industrially canned food remained extremely popular right up to the 1970s, frozen products were now also finding their way into German kitchens.

The “naturalness” of food became a hot topic once more in the 1980s, driven by those championing a whole food diet. It was again deemed important to retain the nutrients in food, with the idea being to leave food in as close to its natural state as possible. However, the insulated basement rooms of today do not provide the ideal conditions for storing fresh fruit and vegetables.


For simplicity’s sake, the vast majority of households have a fridge and most also have a freezer. More and more electronic appliances are finding their way into our kitchens and eating into the space available for storing food (with the exception of that which needs to be chilled or frozen). This is exasperating because it is much more practical to have a system of stock-keeping where all dry food can be stored together in one place.

However, today’s insulated basement rooms (complete with windows, air humidity of 50% and an average temperature of 12°C) are only suitable for stock-keeping to a certain extent. Hardly anyone has a larder any more and even if they do, it means they have longer distances to walk in order to collect the food they want to prepare. This is why it is recommended to store your food at one single place in the kitchen. Food which needs to be chilled belongs in the fridge and all your dry foods should be stored right next to the refrigerator in a spacious pull-out larder. In this way the fridge and pantry combine to create a central storage location – the perfect partners for the modern kitchen. You get a full overview of what you have in stock and save yourself the trouble of walking between different storage spaces.


The fridge and pantry form a central storage location – the perfect partners. So you get a full overview of what you have in stock and save yourself the trouble of walking between different storage spaces.