Have you ever wondered what it would be like to cook in a kitchen designed by Frank Lloyd Wright? As the summer intern for the Center, I got a taste of the experience. 

My name is Clare Catallo and I am a 2020 graduate of Cranbrook Schools and a rising senior at Kalamazoo College. I am a history major and I am hoping to have a career in museum curation. As a Schools student, I had the opportunity to tour Cranbrook House, Saarinen House, and Smith House and learn about the designers and art movements that are intertwined with the legacy of the campus. It sparked my interest in design history and material culture, and I am very grateful to have spent the past two summers interning with the Center. 

Last year, I helped clean the exterior of the Frank Lloyd Wright-designed Smith House, inventory the books in Melvyn and Sara Smith’s collection, and do genealogical research. This summer, I have been researching the histories of household objects and conducting object photography at Smith House, as well as assisting with the Cranbrook Horizons-Upward Bound Architecture elective course. In August, I assisted the Center team with preparations for “At Home with the Smiths,” an immersive evening program held at the Frank Lloyd Wright-designed Smith House. Preparing for this event has brought my two summers here together as we work to emulate Melvyn and Sara Smith’s 1970s house parties.

The cookbooks found at Smith House provide a glimpse into the family’s lifestyle and the home cooking trends of the 1960s and 1970s. Many of the Smiths’ cookbooks present an image of a modern, working woman who has more to do with her time than spend hours in the kitchen. World War II had made families rearrange their menus and ideas about food, due to rationing and shortages which continued even through to the postwar years. Menus became less formal, and fewer families had maids to cook for them.

These national trends align with Frank Lloyd Wright’s kitchen design, meant to function as a utilitarian, servantless workspace. Combined with the growing numbers of women in the workplace in the 1960s and 1970s, the demand for quick and easy recipes rose. This trend is reflected in the Smiths’ cookbooks like the excellently-titled Dinner Against the Clock (Quick, Sumptuous Meals With the Look and Taste of Infinite Leisure), and The Keep it Short and Simple Cookbook, the latter of which is dedicated to “every homemaker,” whether “housewife, career girl, or bachelor”. These recipes use few ingredients, many of which are ready-made, require a small number of utensils, and demand little time.