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The 'galley' is the compartment of a ship, submarine, train or aircraft where food is cooked and prepared. It can also refer to a land based kitchen on a naval base.
The term ''Galley kitchen'' is also used to refer to the design of household kitchen where the units are fitted into a continuous array with no kitchen table, allowing the maximum use of a restricted space, and allowing work with the minimum of required movement between units. Such kitchens increase storage space by working vertically, with hanging pots, dish racks and ceiling-hung cabinets common. Strictly, the term refers to a kitchen with the units in two facing lines, but is often used to refer to u-shaped kitchens as well.
The first mass-produced galley kitchen design was known as the Frankfurt kitchen, designed by Margarete Schütte-Lihotzky, working under the direction of Ernst May in 1926 for a Frankfurt housing estate. 10,000 units were installed in Frankfurt, and it was the most successful and influential kitchen of the period.
The Douglas Aircraft DC-3 was the first airplane with a planned galley for food service.

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See also

External links

★ A Glossary of nautical terms - galleys on sailing vessels

★ Delta Airlines Museum Douglas DC-3 page

See also

★ Chief Cook

★ Chief Steward

★ Steward's Assistant