Pantry

A pantry is a room or cupboard where beverages, food, (sometimes) dishes, household cleaning products, linens or provisions are stored within a home or office. Food and beverage pantries serve in an ancillary capacity to the kitchen.

The word "pantry" derives from the same source as the Old French term paneterie; that is from pain, the French form of the Latin panis, "bread".

In a late medieval hall, there were separate rooms for the various service functions and food storage. The pantry was a dry room where bread was kept and food preparation was done. The head of the office who is responsible for this room is referred to as a pantler. There were similar rooms for cooler storage of meats and lard/butter (larder), alcoholic beverages (buttery, known for the "butts", or barrels, stored there), and cooking (kitchen).

In the United States, pantries evolved from early Colonial American "butteries", built in a cold north corner of a colonial home (more commonly referred to and spelled as "butt'ry"), into a variety of pantries in self-sufficient farmsteads. Butler's pantries, or China pantries, were built between the dining room and kitchen of a middle-class English or American home, especially in the latter part of the 19th into the early 20th centuries. Great estates, such as the Biltmore Estate in Asheville, North Carolina or Stan Hywet Hall in Akron, Ohio, had many pantries and other domestic "offices", echoing their British "great house" counterparts.

By the Victorian era, large houses and estates in Britain maintained the use of separate rooms, each one dedicated to distinct stages of food preparation and cleanup. The kitchen was for cooking, while food was stored in a storeroom, pantry or cellar. Meat preparation was done in a larder as game would come in undressed, fish unfilleted, and meat in half or quarter carcasses. Vegetable cleaning and preparation would be done in the scullery. Dishwashing was done in a scullery or butler's pantry, "depending on the type of dish and level of dirt".

Since the scullery was the room with running water with a sink, it was where the messiest food preparation took place, such as cleaning fish and cutting raw meat. The pantry was where tableware was stored, such as China, glassware, and silverware. If the pantry had a sink for washing tableware, it was a wooden sink lined with lead to prevent chipping the China and glassware while they were being washed. In some middle-class houses, the larder, pantry, and storeroom might simply be large wooden cupboards, each with its exclusive purpose.

Traditionally, kitchens in Asia^[where?] have been more open format than those of the West. The function of the pantry was generally served by wooden cabinetry. For example, in Japan, a kitchen cabinet is called a "mizuya tansu". A substantial tradition of woodworking and cabinetry in general developed in Japan, especially throughout the Tokugawa period. A huge number of designs for tansu (chests or cabinets) were made, each tailored towards one specific purpose or another.

The idea is very similar to that of the Hoosier cabinet, with a wide variety of functions being served by specific design innovations.