![\"Arc_com_LG_01\"](\"https:\/\/www.newsbeep.com\/il\/wp-content\/uploads\/2026\/03\/3c5b9d07-a7c9-41c4-9f79-7a17a06908cc.jpg\")
<\/p>\nLiz G\u00e1lvez<\/p>\n
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Liz G\u00e1lvez, Of Envelopes and Air, 2021. Installation view of Transgression no. 4 (thru-wall air conditioning unit and exhaust heat chimney), with no. 6 (plumbing vent) in the foreground. Photo: Jeff Fitlow.<\/p>\n
After Comfort: A User\u2019s Guide<\/p>\n
March 2026<\/p>\n
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Notes<\/p>\n
1<\/p>\n
Banham Reyner, The Architecture of the Well-Tempered Environment (University of Chicago Press, 1969), 19.<\/p>\n
2<\/p>\n
For most of human history, cooking was done outdoors over open fires or indoors in semi-open hearths. Around the twelfth century, the introduction of the chimney in Northern Europe was transformative, allowing fires to be located indoors and their residual smoke directed outwards. See: Putnam, J. Pickering, The Open Fireplace in All Ages (Boston: J. R. Osgood and company,1882).<\/p>\n
3<\/p>\n
Catharine E. Beecher, A Treatise on Domestic Economy, For the Use of Young Ladies at Home, and at School (Boston: Thomas H. Webb, & Co., 1842).<\/p>\n
4<\/p>\n
Beecher, A Treatise on Domestic Economy, 419\u201332.<\/p>\n
5<\/p>\n
Catharine E. Beecher, A Treatise on Domestic Economy: for the Use of Young Ladies at Home, and at School, Rev. ed., with numerous additions and illustrative engravings. (Boston: T.H. Webb & Co.), 1843.<\/p>\n
6<\/p>\n
\u201cCilento and Vallo di Diano National Park with the Archaeological Sites of Paestum and Velia, and the Certosa di Padula,\u201d UNESCO World Heritage Centre, accessed November 21, 2025, \u279d<\/a>.<\/p>\n 7<\/p>\n Medieval Italian recipes even included architecturally-scaled climatic and ventilation strategies, such as references to the chef\u2019s management of fireplace trammels, hooks, strings, and a variety of legged containers. Odile Redon et al., The Medieval Kitchen: Recipes from France and Italy, trans. Edward Schneider (The University of Chicago Press, 2000), 16\u201317.<\/p>\n 8<\/p>\n