There are about four types of pantries, and let's take a look for the details.
Traditionally, kitchens in Asia have been more open format than those of the West. The function of the pantry was generally served by wooden cabinetry. For example, in Japan, a kitchen cabinet is called a "Mizuya Tansu". A substantial tradition around woodworking and cabinetry in general developed in Japan, especially throughout the Tokugawa period. A huge number of designs for tansu (chests or cabinets) were made, each tailored towards one specific purpose or another.
The idea is very similar to that of the Hoosier cabinet, with a wide variety of functions being served by specific design innovations.
A butler's pantry or serving pantry is a utility room in a large house, primarily used to store serving items, rather than food. Traditionally, a butler's pantry was used for cleaning, counting, and storage of silver; European butlers often slept in the pantry, as their job was to keep the silver under lock and key. The merchant's account books and wine log may also have been kept in there. The room would be used by the butler and other domestic staff; it is often called a butler's pantry even in households where there is no butler.
In modern homes, butler's pantries are usually located in transitional spaces between kitchens and dining rooms, and used as staging areas for serving meals. They commonly contain countertops, and storage for candles, serving pieces, table linens, tableware, wine, and other dining room articles. More elaborate versions may include dishwashers, refrigerators, or sinks.
Some food, such as butter, eggs, milk, and such need to be kept cool. Before modern refrigeration was available, iceboxes were popular. However, the problem with an icebox was that the cabinet housing it was large, but the actual refrigerated space was quite small, so a clever and innovative solution was invented, the "cold pantry", sometimes called a "California cooler". The cold pantry usually consisted of a cabinet or cupboard with wooden-slat shelves (to allow for air circulation). An opening near the top vented to the outside, either through the roof or high out the wall. A second opening near the bottom vented also to the outside, but low near the ground and usually on the north side of the house where the air was cooler. As the air in the pantry warmed, it rose, escaping through the upper vent. This in turn drew cooler air in from the lower vent, providing constant circulation of cooler air. In the summertime, the temperatures in the cold pantry would usually hover several degrees lower than the ambient temperature in the house, while in the wintertime, the temperature in the cold pantry would be considerably lower than that in the house.
A cold pantry was the perfect place to keep foodstocks that did not necessarily need to be kept refrigerated. Breads, butter, cheesecakes, eggs, pastries, and pie were common foodstocks kept in a cold pantry. Vegetables could be brought up from the root cellar in smaller amounts and stored in the cold pantry until ready to use. With space in the icebox at a premium, the cold pantry was a great place to store fresh berries and fruit.
First developed in the early 1900s by the Hoosier Manufacturing Company in New Castle, Indiana, and popular into the 1930s, the Hoosier cabinet and its many imitators soon became an essential fixture in American kitchens. Often billed as a "pantry and kitchen in one", the Hoosier brought the ease and readiness of a pantry, with its many storage spaces and working counter, right into the kitchen. It was sold in catalogues and through a unique sales program geared towards farm wives. Today, the Hoosier cabinet is a much sought-after domestic icon and widely reproduced.
The information above is shared from the Wikipedia.
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