Transcription: According to Terence Conran in the Kitchen Book, improvements on 18th century cooking methods were slow. The first development was an oven separated by bricks from an open fire. The next step was to enclose the fire first by putting a cover on the top and then by putting a door in front, which was to be opened only when food was to be roasted. This machine, called the Close Range, dominated the kitchens of the 1850s. It was hailed as a boon, but could have been specifically invented to create a kitchen nightmare. Before lighting the fire for breakfast, the cook had to clean out the ashes, swee ...
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