A kitchenette is a cooking area in motel and hotel rooms, small apartments, college dormitories, or office buildings. It usually consists of a small refrigerator, a microwave oven or hotplate, and, less frequently, a sink. New York City Building Code defines a kitchenette as a kitchen of less than 7.4 m2 (80 ft2) of floor space.[1]
The term was coined by Andrew J. Kerwin in the pages of The New Yorker magazine.[2] He used the diminutive -ette to indicate a small kitchen.
References
- ^ Department of Buildings. "Interior Environment". New York City. http://www.nyc.gov/html/dob/downloads/pdf/cc_chapter12.pdf. Retrieved 2007-10-25.
- ^ Editor (1938). "Jottings". American Speech. http://links.jstor.org/sici?sici=0003-1283%28193804%2913%3A2%3C157%3AJ%3E2.0.CO%3B2-B. Retrieved 2007-10-25.
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