The History of Summer Kitchens – How Did People Cope Without Refrigeration?

Although it may seem hard to imagine today, not so long ago, summer posed a real culinary challenge – without fridges, people had to rely on creativity and traditional methods of food preservation. That’s when the summer kitchen, a separate space for cooking during warmer months, played a key role.

In rural homes, the summer kitchen was usually a small, detached building near the main house. This setup helped keep the heat from cooking out of the living quarters. It was here that food was fried, boiled, and preserved – especially important in summer, when everything spoiled quickly. Surprisingly, people managed just fine – thanks to centuries of accumulated knowledge.

The most common methods of preservation included fermentation, drying, salting, and smoking. Pickled cucumbers, dried mushrooms, or salt-cured meat could last for weeks. Food was stored in cool cellars or underground pantries, and milk was kept submerged in a well or stream – the low water temperature kept it fresh for longer.

Cooking in summer kitchens was based on seasonal and local ingredients. What we now call "slow food" or "zero waste" was once simply everyday life. Nothing went to waste – leftovers from lunch became soup for dinner, and surplus fruit was turned into compotes or jams.

Today, summer kitchens are making a comeback – not just as practical solutions during heatwaves, but also as nostalgic reminders of a time when meals were made with simple ingredients and great care.

In our modern world full of conveniences, it's worth looking back and appreciating the resourcefulness of previous generations. Their methods, though simple, still offer inspiration for a more mindful and sustainable way of cooking – even with a fridge at hand.