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Meal preparation in the early twentieth century required many tools and supplies. The advent of packaged food in the late nineteenth century reduced the amount of raw ingredients kept on hand in the typical middle-class household, but cooks still used labor-intensive and spatially-demanding cooking techniques. Factory-produced free-standing "kitchen dressers" that promoted the idea of grouping similar objects together began to emerge by 1890. By the 1920s, many manufacturers produced portable kitchen cabinets that included storage space for food staples such as flour, sugar and spices, cooking supplies such as pans and utensils, and dining supplies such as dishes and silverware. Because these cabinets were not physically attached to kitchens, they could move from place to place with their owners, ensuring satisfactory kitchen storage in nearly any dwelling.
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