ANALYSIS OF COOKING ACTIVITY, IN THE ABSENCE OF COOKING WORKTOP (OUTDOOR COOKING)

ANTHROPOMETRIC ANALYSIS OF COOKING ACTIVITY, IN THE ABSENCE OF COOKING WORKTOP (OUTDOOR COOKING), TO FIND THE OPTIMAL SPACE UTILIZATION AND POSTURES

SEVENTH & EIGHTH SEMESTERS B. ARCH DISSERTATION

Submitted in partial fulfilment of the requirements for the award of Bachelor’s Degree in Architecture of Mahatma Gandhi University

Submitted by

AISWARYA MS

Guided by

AR. ANURUP K

DEPARTMENT OF ARCHITECTURE RAJIV GANDHI INSTITUTE OF TECHNOLOGY GOVT. ENGINEERING COLLEGE, KOTTAYAM

JUNE 2019

DEPARTMENT OF ARCHITECTURE RAJIV GANDHI INSTITUTE OF TECHNOLOGY GOVT. ENGINEERING COLLEGE, KOTTAYAM

CERTIFICATE This is to certify that this dissertation entitled ‘Anthropometric analysis of cooking activity, in the absence of cooking worktop (outdoor cooking), to find the optimal space utilization and postures’ is a bonafide record of the study presented by Aiswarya MS, under our guidance towards partial fulfilment of the requirements for the award of Bachelor’s Degree in Architecture of Mahatma Gandhi University, during the year 2019.

GUIDE

HEAD OF THE DEPARTMENT

Ar. Anurup K, Asst Professor, Dept. of Architecture, R.I.T, Govt. Engineering College, Kottayam.

Dr. Binumol Tom, Professor, Dept. of Architecture, R.I.T, Govt. Engineering College, Kottayam.

EXAMINERS

DISSERTATION CO-ORDINATOR

1.

2.

3.

Dr. Binumol Tom, Professor, Dept. of Architecture, R.I.T, Govt. Engineering College, Kottayam.

DECLARATION

I hereby declare that the dissertation entitled ‘anthropometric analysis of cooking activity, in the absence of cooking worktop (outdoor cooking), to find the optimal space utilization and postures’ was carried out by me during 2018-19 in partial fulfilment of the requirement for the award of Bachelor’s Degree in Architecture of Mahatma Gandhi University. This dissertation is my own effort and has not been submitted to any other University.

Kottayam, 2019

AISWARYA MS

ACKNOWLEDGEMENT

I express my sincere and unbounded gratitude to my dissertation guide Ar. Anurup K, Department of Architecture, Govt. Rajiv Gandhi Institute of Technology, for his encouraging guidance and kind supervision in various phases of this dissertation. I also thank our dissertation coordinator Dr. Binumol Tom and other teachers for their support and guidance.

I thank my parents and friends for their support and inspiration.

Above all, with due regards, I express grateful thanks to God Almighty, by whose grace I could complete this.

Anthropometric analysis of cooking activity, in the absence of cooking worktop

CONTENTS

1.

2.

SYNOPSIS ................................................................................................................ 3 1.1.

INTRODUCTION.............................................................................................. 4

1.2.

AIM .................................................................................................................... 4

1.3.

OBJECTIVE ...................................................................................................... 4

1.4.

SCOPE ............................................................................................................... 4

1.5.

LIMITATIONS .................................................................................................. 5

1.6.

METHODOLOGY ............................................................................................. 5

DATA STUDY .......................................................................................................... 6 2.1.

2.1.1.

COOKING ACTIVITIES AND POSTURES ............................................ 7

2.1.2.

WORK TRIANGLE ................................................................................... 9

2.1.3.

WORK ZONES ........................................................................................ 10

2.2.

3.

STANDARD KITCHEN ................................................................................... 7

TRADITIONAL OUTDOOR COOKING PRACTICES ................................ 11

2.2.1.

TRADITIONAL FIREWOOD ................................................................. 11

2.2.2.

TRADITIONAL CHULAH ...................................................................... 12

2.2.3.

THANDOORI COOKING ....................................................................... 13

CASE STUDIES ..................................................................................................... 14 3.1.

INRODUCTION .............................................................................................. 15

3.2.

Case study 1 : Space utilization @ ATTUKAL PONGALA ........................... 16

3.3.

Case study 2 : Space utilization @ KARIKKAKAM PONGALA .................. 20

3.4.

Case study 3 : Space utilization @ KADAPPATHALA PONGALA ............. 24

3.5.

SURVEY RESPONSES................................................................................... 28

6.

ANALYSIS AND INFERENCES .......................................................................... 33

7.

CONCLUSION ....................................................................................................... 34

8.

BIBILOGRAPHY ................................................................................................... 35

Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

ABSTRACT Cooking is a major activity in our day to day life. Hence a well-designed kitchen is a core part of every home. This dissertation is to find the optimal space utilization when there is no kitchen worktop and closure around it. That is outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. Preparing food in such an environment gives both pleasure and distractions. But when some situations like any disaster happened or any campaign conducted, we don’t go for designed kitchen.

During such scenario we need guidelines for outdoor cooking when there is a minimum space for the activity.

The aim of this study is to find the optimal space utilization and postures of outdoor cooking activity in the absence of cooking worktop through anthropometric analysis. This study compares two contexts; one is standard kitchen and the other one is outdoor cooking space of minimum area.

Mainly data study of kitchen has done from standard references and case studies for optimum outdoor cooking space has found by studying and documenting pongala festival of Kerala (Attukal, Karikkakam, Kadappathala) ,understanding the scope and limitations of the study. From these studies it is clear that within the optimal area cooking activity can be carried out, even though there is no kitchen top.

Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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1. SYNOPSIS

Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

Anthropometric analysis of cooking activity, in the absence of cooking worktop

1.1. INTRODUCTION Kitchen is a very important part in our day to day life. It is said to be the heart of a home. When we observe the space where we cook for our daily meals we can find many cooking activities like chopping, kneading, washing, etc. and postures like standing, sitting, etc. The basic necessities are space for fire wood (or stove), space for standing (or sitting) to cook the meal, space for cooking activities, storage space, dishwasher space, Etc. By considering each of these points, a designed kitchen is the core thing to implement. So by combining the all points, we can say that, domestic architecture is a way of life.

But, what about the scenario when there is zero provision of the above mentioned space?! This is also a considerable study when situations like any disasters happened, or when some defence campaign is going on or when a mass cooking is needed (outdoor). The point of this study is to find the architectural space management during cooking or analysing the anthropometric data of cooking activity in a minimum space when there is no worktop, that means outdoor cooking.

1.2.AIM To find the optimal space utilization and postures of outdoor cooking activity in the absence of cooking worktop through anthropometric analysis

1.3. OBJECTIVE    

To find the anthropometric detail of cooking activity To find the anthropometric details of cooking activity when there is no worktop To find and compare the various postures during cooking activities with different situations To find various scenario where we needed the minimum cooking requirement and space utilization.

1.4. SCOPE    

To study the anthropometric details of cooking activities To study about various postures To study the standard kitchen anthropometry To compare the collected data Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

1.5. LIMITATIONS  

Limited to outdoor Absence of kitchen worktop and work triangle

1.6. METHODOLOGY

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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2. DATA STUDY

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

2.1.STANDARD KITCHEN A kitchen is an essentially important part of every household. It not only satisfies our taste buds but also provides food for sustenance. It is possible to ease cooking activities with properly sized and appropriately arranged kitchen layout and accessories. In designing kitchen furniture and the optimal height of storage capacities, accessibility should be taken into consideration.

Figure 2.1 Modern kitchen

2.1.1. COOKING ACTIVITIES AND POSTURES

Figure 2.1.1.a.Anthropometry

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

Figure 2.1.1.b. Standard counter height, cupboards, distance between spaces

Figure 2.1.1.c. Countertop when standing

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

Figure 2.1.1.d. Countertop when sitting

Figure 2.1.1.e. Different postures

2.1.2. WORK TRIANGLE

Figure 2.1.2.a. work triangle

The work triangle is a time-tested guideline of kitchen design that helps plan out efficient kitchen work spaces with clear traffic lanes. Imagine a triangle that connected your cooktop, your sink, and the refrigerator. This is the work triangle. According to the Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

guidance of the National Kitchen and Bath Association, each leg of the triangle should measure between 4 and 9 feet. This allows a cook to reach their cooking, cleaning, and food storage areas with ease, while providing enough space between them to avoid crowding. i. ii. iii.

Cooking area : hob Storage area: cupboards, refrigerator Washing area: sink, dishwasher

Figure 2.1.2.b. kitchen layouts

2.1.3. WORK ZONES Your kitchen can be broken down into five basic zones. Each zone defines a certain activity in the kitchen.  Consumables This is where you store your groceries. Fresh food, frozen food, as well as dry goods, cans, and other non-perishables. You can think of this zone where you place your main pantry, and refrigerator. Keeping these areas close can make it easy to get all of the ingredients you need. 

Non-consumables Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

A lot of storage must be dedicated to silverware, tableware, utensils, pots and pans, baking trays, and more. You’ll also want to consider where you’ll store odds-andends like cookbooks, scissors, and other desk items. Much of the non-consumable zone storage is located in drawers and upper cabinets.  Cleaning The cleaning zone is typically built around the sink, but also includes the dishwasher, garbage, recycling, and household cleaning items, and a broom or mop.

Consider installing waste cabinets near the sink to create a convenient space to keep your kitchen clean.  Preparation Food preparation requires easy access to utensils, cutting boards, and mixing bowls, as well as plenty of countertop space. Consider what you need for food preparation when planning storage options like base drawers, or roll-out cabinet shelves.  Cooking In addition to your cooktop, consider your microwave and/or built-in oven.

Cooking zones need to plan landing spaces for hot dishes, as well as storage space for utensils, pots and pans, bakeware, and so on.

2.2. TRADITIONAL OUTDOOR COOKING PRACTICES

Traditional way of cooking found in India is a broad area to study. It differs with region. This is because of the difference in method of cooking, material used and mainly climatic condition of the specific region.

Even though the method of cooking, material used and climate changes, the sitting position and doing cooking is almost same over every region, when there is no kitchentop.

2.2.1. TRADITIONAL FIREWOOD

Normal way of outdoor cooking. It needs more than two stones as hob and wood for burning to provide enough heat energy. With 3-stone cooking fires a superheated space is effectively formed between the cooking vessel and the fire. Sometimes, a circle of stones is placed besides the fire itself, to keep the fire from spreading into the environment, and to keep wind away from the fire. In addition to using additional stones as windbreaks and to increase the thermal properties of the cooking fire, it is also possible to burn the fuel more efficiently, using three pieces of wood, and pushing them slowly into the fire, burning only the ends of the sticks.

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

Figure 2.2.1.a

Figure 2.2.1.b

2.2.2. TRADITIONAL CHULAH

Chulah allows people to cook in the traditional way but removes reduces the amount of fuel required and the risk of injury or death caused by smoke inhalation. Chulha is a Ushaped mud stove made from local clay. After the clay formation is complete, it is finished by covering it with a coat of clay and cow dung mixture.

The chulah creates a safer environment for outdoor cooking in several ways: – this includes trapping smoke and heat inside a locally cast housing in such a way to heat two pot holes with a high rate of efficiency to require less fuel – it then directs the smoke through a chimney chamber that includes a stack of slotted clay tablets, which capture particles as the smoke moves through, cleaning the exhaust before it leaves the assembly.

Figure 2.2.2.a

Figure 1.2.2.b

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

Figure 2.2.2.c

Figure 2.2.2.d

2.2.3. THANDOORI COOKING A tandoor is one of a variety of ovens. The most common is a cylindrical clay or metal oven used in cooking and baking in the Northern Indian subcontinent. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live fire, radiant heat cooking, and hotair, convection cooking, and smoking in the fat and food juices that drip on to the charcoal. Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

Figure 2.2.3.a

Figure 2.2.3.c

Figure 2.2.3.b

Figure 2.2.3.d

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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3. CASE STUDIES Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

Anthropometric analysis of cooking activity, in the absence of cooking worktop

3.1.

INRODUCTION

When we discuss about the case studies, for outdoor cooking activity in the absence of a kitchen worktop, it is the pongala ritual where we can find optimum space utilization.

Pongala is a harvest festival of Kerala and Tamil Nadu. The name 'Pongala' means 'to boil over' and refers to the ritualistic offering of porridge made of rice, sweet brown molasses, coconut gratings, nuts and raisins. Generally women devotees participate in this ritual. The annual Pongala festival of Attukal Bhagavathy temple, has been entered in the Guinness Book of World Records as the largest congregation of women in the world.The festival draws over 2.5 million women on a single day in March to perform the Pongala ritual, and has been a centre of attraction for devotees as well as tourists who visit Trivandrum during this season.

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

3.2. Case study 1 : Space utilization @ ATTUKAL PONGALA

Figure 3.2.Attukal pongala

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

3.3. Case study 2 : Space utilization @ KARIKKAKAM PONGALA

Figure 3.3.Karikkakam pongala

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

3.4.Case study 3 : Space utilization @ KADAPPATHALA PONGALA

Figure 3.4.Kadappathala pongala

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

3.5. SURVEY RESPONSES Survey conducted during the pongala ritual 1. Is the space provided for cooking comfortable?

I. ATTUKAL

35%

YES

NO

65%

II.

KARIKKAKAM

YES NO

18%

82%

III.

KADAPPATHALA

5%

YES NO

95%

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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2. Need more facility?

I.

ATTUKAL

32% YES

NO

68%

II.

KARIKKAKAM

21%

YES NO

79%

III.

KADAPPATHALA

7%

YES NO

93%

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3. Reaching time?

I.

ATTUKAL

TIME

AFTER 3 AM 12 AM TO 3 AM PREVIOUS DAY EVENING PREVIOUS DAY MORNING 0

10

20

30

40

50

NO.OF PEOPLE - %

II.

KARIKKAKAM

TIME

AFTER 6 AM 3 AM TO 6 AM 12 AM TO 3 AM PREVIOUS DAY 0

10

20

30

40

50

NO. OF PEOPLE- %

KADAPPATHALA

AFTER 6 AM

TIME

III.

3 AM TO 6 AM 12 AM TO 3 AM PREVIOUS DAY 0

20

40

60

80

100

NO.OF PEOPLE - %

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

4. Which position is comfortable?

I.

ATTUKAL

30% STANDING SITTING 70%

II.

KARIKKAKAM

STANDI… SITTING

36% 64%

III.

KADAPPATHALA

STANDING SITTING

40% 60%

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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5. Is there a comfortable buffering distance?

I.

ATTUKAL

14%

YES NO

86%

II.

KARIKKAKAM

10% Y… NO

90%

III.

KADAPPATHALA

8%

YES NO

92%

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

6. ANALYSIS AND INFERENCES 

Optimum space utilization at ATTUKAL PONGALA

AREA = 0.41 m2 

Optimum space utilization at KARIKKAKAM PONGALA

AREA=0.46 m2 

Optimum space utilization at KADAPPATHALA PONGALA

AREA= 0.83 m2    

Optimum area of cooking activity differes according to the crowd formed during the festival of pongala The space arrangement changes according to the orientation of brick julha. Hence the area changes The remaining space (besides cooking hob and standing/seating position) used for storage and other activiies like chopping, washing, etc There is no work triangle Department of Architecture, R.I.T, Govt. Engineering College, Kottayam

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Anthropometric analysis of cooking activity, in the absence of cooking worktop

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7. CONCLUSION  

From the above mensioned infererences the space utilization for outdoor cooking can be optimised and used for further refernce as a guidline.

It can be refered for the space arrangement during pongala festival to manage the crowding.

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8. BIBILOGRAPHY SURVEY 

Survey conducted during the pongala ritual

ARTICLE 

How to correctly design and build a Kitchen- From archdaily

WEBSITES  



https://weizter.co.za/magazine/the-work-triangle-and-work-zones https://www.gettyimages.in/photos/villagekitchen?sort=mostpopular&mediatype=photography&phrase=village%20kitchen&lice nse=rf,rm&page=1&recency=anydate&suppressfamilycorrection=true https://en.wikipedia.org/wiki/Outdoor_cooking

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