Spanish kitchens kept their food in a cupboard like this for the better part of two hundred years. The form barely changed from the 1500s through the 1700s because it simply worked, a food cupboard hewn from thick planks and raised on sledge feet to stand level on a stone floor, the closed top keeping bread and cheese and cured meat safe from animals and damp. The open shelves below held the heavier stores, everything a remote house needed to get itself through a long winter. Sylvie uses it for books and ceramics, or in a kitchen the way it was always meant to be.
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