wanyu/IteraTeR_full_sent huggingface dataset:
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 43 embla(z)oned ... pre(v)alent
Edit intent: fluency
Original:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 embla(z)oned ... pre(v)alent
Revised:  (h)is ... realit(y) 4 (c)ynicism 5 f(o)r 6 prece(d)ed 7 T(e)mplar 8 New (J)ersey ... (a)ble 9 res(e)arch 11 th(i)s ... techniqu(e)s 13 e(x)tinguished 14 (t)echnical 16 st(o)ry ... wa(s) 18 (t)he 19 somethin(g) 20 grou(p)s 21 u(s)ed 23 w(a)s 25 do(c)uments ... bein(g) ... e(r)adicated 26 elsewh(e)re 27 Templ(a)rs 29 Clai(m)ants ... se(q)uence 30 (w)ith 31 o(f) 34 (k)ey 35 Plant(a)rd 37 intro(d)uced 38 manuscri(p)ts 40 ulti(m)ately 42 (q)uestions 43 
Edit intent: fluency
Original: History The evolution of the kitchen is linked to the invention of the cooking range or stove and the development of water infrastructure capable of supplying running water to private homes. Food was cooked over an open fire. Technical advances in heating food in the 18th and 19th centuries changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from an outdoor source such as wells, pumps or springs.
Revised: History 
Edit intent: coherence
Original:  Antiquity 250px| Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany) The houses in Ancient Greece were commonly of the atrium-type: the rooms were arranged around a central courtyard for women.
Revised:  Antiquity Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany) The houses in Ancient Greece were commonly of the atrium-type: the rooms were arranged around a central courtyard for women.
Edit intent: coherence
Original:  Antiquity 250px| Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany) The houses in Ancient Greece were commonly of the atrium-type: the rooms were arranged around a central courtyard for women. In many such homes, a covered but otherwise open patio served as the kitchen. Homes of the wealthy had the kitchen as a separate room, usually next to a bathroom (so that both rooms could be heated by the kitchen fire), both rooms being accessible from the court. In such houses, there was often a separate small storage room in the back of the kitchen used for storing food and kitchen utensils.
Revised:  Antiquity 250px| Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler (Germany) 
Edit intent: coherence
Original:  In the Roman Empire, common folk in cities often had no kitchen of their own; they did their cooking in large public kitchens. Some had small mobile bronze stoves, on which a fire could be lit for cooking. Wealthy Romans had relatively well-equipped kitchens. In a Roman villa, the kitchen was typically integrated into the main building as a separate room, set apart for practical reasons of smoke and sociological reasons of the kitchen being operated by slaves. The fireplace was typically on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. There were no chimneys.
Edit intent: coherence
Original: Thompson, Theodor (1992) Medieval Homes, Sampson Lowel House In place of a chimney, these early buildings had a hole in the roof through which some of the smoke could escape. Besides cooking, the fire also served as a source of heat and light to the single-room building. A similar design can be found in the Iroquois longhouses of North America.
Revised: Thompson, Theodor (1992) Medieval Homes, Sampson Lowel House 
Edit intent: coherence
Original:  The first known stoves in Japan date from about the same time. The earliest findings are from the Kofun period (3rd to 6th century). These stoves, called kamado, were typically made of clay and mortar; they were fired with wood or charcoal through a hole in the front and had a hole in the top, into which a pot could be hanged by its rim. This type of stove remained in use for centuries to come, with only minor modifications. Like in Europe, the wealthier homes had a separate building which served for cooking. A kind of open fire pit fired with charcoal, called irori, remained in use as the secondary stove in most homes until the Edo period (17th to 19th century). A kamado was used to cook the staple food, for instance rice, while irori served both to cook side dishes and as a heat source.
Edit intent: coherence
Original:  18th century cooks tended a fire and endured smoke in this Swiss farmhouse smoke kitchen The kitchen remained largely unaffected by architectural advances throughout the Middle Ages; open fire remained the only method of heating food. European medieval kitchens were dark, smoky, and sooty places, whence their name "smoke kitchen". In European medieval cities around the 10th to 12th centuries, the kitchen still used an open fire hearth in the middle of the room. In wealthy homes, the ground floor was often used as a stable while the kitchen was located on the floor above, like the bedroom and the hall. In castles and monasteries, the living and working areas were separated; the kitchen was sometimes moved to a separate building, and thus could not serve anymore to heat the living rooms. In some castles the kitchen was retained in the same structure, but servants were strictly separated from nobles, by constructing separate spiral stone staircases for use of servants to bring food to upper levels. The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control.
Revised:  18th century cooks tended a fire and endured smoke in this Swiss farmhouse smoke kitchen The kitchen might be separate from the great hall due to the smoke from cooking fires and the chance the fires may get out of control.
Edit intent: coherence
Original:  With the advent of the chimney, the hearth moved from the center of the room to one wall, and the first brick-and-mortar hearths were built. The fire was lit on top of the construction; a vault underneath served to store wood. Pots made of iron, bronze, or copper started to replace the pottery used earlier. The temperature was controlled by hanging the pot higher or lower over the fire, or placing it on a trivet or directly on the hot ashes. Using open fire for cooking (and heating) was risky; fires devastating whole cities occurred frequently.
Edit intent: coherence
Original:  Leonardo da Vinci invented an automated system for a rotating spit for spit-roasting: a propeller in the chimney made the spit turn all by itself. This kind of system was widely used in wealthier homes. Beginning in the late Middle Ages, kitchens in Europe lost their home-heating function even more and were increasingly moved from the living area into a separate room. The living room was now heated by cocklestoves, operated from the kitchen, which offered the huge advantage of not filling the room with smoke.
Edit intent: coherence
Original: %DIFDELCMD < %DIFDELCMD < %%% Freed from smoke and dirt, the living room thus began to serve as an area for social functions and increasingly became a showcase for the owner's wealth. In the upper classes, cooking and the kitchen were the domain of the servants, and the kitchen was set apart from the living rooms, sometimes even far from the dining room. Poorer homes often did not yet have a separate kitchen; they kept the one-room arrangement where all activities took place, or at the most had the kitchen in the entrance hall.
Revised: %DIFDELCMD < %DIFDELCMD < %%% 
Edit intent: coherence
Original:  Woodcut of a kitchen 300px| Kitchen interior, circa 1565 The medieval smoke kitchen (or Farmhouse kitchen) remained common, especially in rural farmhouses and generally in poorer homes, until much later.
Revised:  Woodcut of a kitchen Kitchen interior, circa 1565 The medieval smoke kitchen (or Farmhouse kitchen) remained common, especially in rural farmhouses and generally in poorer homes, until much later.
Edit intent: meaning-changed
Original:  Woodcut of a kitchen 300px| Kitchen interior, circa 1565 The medieval smoke kitchen (or Farmhouse kitchen) remained common, especially in rural farmhouses and generally in poorer homes, until much later. In a few European farmhouses, the smoke kitchen was in regular use until the middle of the 20th century. These houses often had no chimney, but only a smoke hood above the fireplace, made of wood and covered with clay, used to smoke meat. The smoke rose more or less freely, warming the upstairs rooms and protecting the woodwork from vermin.
Revised:  Woodcut of a kitchen 300px| Kitchen interior, circa 1565 
Edit intent: coherence
Original:  In the southern states, where the climate and sociological conditions differed from the north, the kitchen was often relegated to an outbuilding. On plantations, it was separate from the big house or mansion in much the same way as the feudal kitchen in medieval Europe: the kitchen was operated by slaves in the antebellum years. Their working place was separated from the living area of the masters by the social standards, but more importantly, it was a means to reduce the chance of fire in the main house from kitchen operations.
Edit intent: coherence
Original:  Technological advances A typical rural American kitchen of 1918 at The Sauer-Beckmann Farmstead (Texas, USA) Technological advances during industrialisation brought major changes to the kitchen. Iron stoves, which enclosed the fire completely and were more efficient, appeared. Early models included the Franklin stove around 1740, which was a furnace stove intended for heating, not for cooking. Benjamin Thompson in England designed his "Rumford stove" around 1800. This stove was much more energy efficient than earlier stoves; it used one fire to heat several pots, which were hung into holes on top of the stove and were thus heated from all sides instead of just from the bottom. However, his stove was designed for large kitchens; it was too big for domestic use. The "Oberlin stove" was a refinement of the technique that resulted in a size reduction; it was patented in the U.S. in 1834 and became a commercial success with some 90,000 units sold over the next 30 years. These stoves were still fired with wood or coal. Although the first gas street lamps were installed in Paris, London, and Berlin at the beginning of the 1820s and the first U.S. patent on a gas stove was granted in 1825, it was not until the late 19th century that using gas for lighting and cooking became commonplace in urban areas. Before and after the beginning of the 20th century, kitchens were frequently not equipped with built-in cabinetry, and the lack of storage space in the kitchen became a real problem. The Hoosier Manufacturing Co. of Indiana adapted an existing furniture piece, the baker's cabinet, which had a similar structure of a table top with some cabinets above it (and frequently flour bins beneath) to solve the storage problem. By rearranging the parts and taking advantage of (then) modern metal working, they were able to produce a well-organized, compact cabinet which answered the home cook's needs for storage and working space. A distinctive feature of the Hoosier cabinet is its accessories. As originally supplied, they were equipped with various racks and other hardware to hold and organize spices and various staples. One useful feature was the combination flour-bin/sifter, a tin hopper that could be used without having to remove it from the cabinet. A similar sugar bin was also common.
Revised:  Technological advances A typical rural American kitchen of 1918 at The Sauer-Beckmann Farmstead (Texas, USA) 
Edit intent: meaning-changed
Original:  The urbanization in the second half of the 19th century induced other significant changes that would ultimately change the kitchen. Out of sheer necessity, cities began planning and building water distribution pipes into homes, and built sewers to deal with the waste water. Gas pipes were laid; gas was used first for lighting purposes, but once the network had grown sufficiently, it also became available for heating and cooking on gas stoves. At the turn of the 20th century, electricity had been mastered well enough to become a commercially viable alternative to gas and slowly started replacing the latter. But like the gas stove, the electric stove had a slow start. The first electrical stove had been presented in 1893 at the World's Columbian Exposition in Chicago, but it was not until the 1930s that the technology was stable enough and began to take off.
Edit intent: coherence
Original:  Note the water pipes along the back wall that fed the sink Industrialization Industrialization also caused social changes. The new factory working class in the cities was housed under generally poor conditions. Whole families lived in small one or two-room apartments in tenement buildings up to six stories high, badly aired and with insufficient lighting. Sometimes, they shared apartments with "night sleepers", unmarried men who paid for a bed at night. The kitchen in such an apartment was often used as a living and sleeping room, and even as a bathroom. Water had to be fetched from wells and heated on the stove. Water pipes were laid only towards the end of the 19th century, and then often only with one tap per building or per story. Brick-and-mortar stoves fired with coal remained the norm until well into the second half of the century. Pots and kitchenware were typically stored on open shelves, and parts of the room could be separated from the rest using simple curtains.
Revised:  Note the water pipes along the back wall that fed the sink 
Edit intent: coherence
Original:  In contrast, there were no dramatic changes for the upper classes. The kitchen, located in the basement or the ground floor, continued to be operated by servants. In some houses, water pumps were installed, and some even had kitchen sinks and drains (but no water on tap yet, except for some feudal kitchens in castles). The kitchen became a much cleaner space with the advent of "cooking machines", closed stoves made of iron plates and fired by wood and increasingly charcoal or coal, and that had flue pipes connected to the chimney. For the servants the kitchen continued to also serve as a sleeping room; they slept either on the floor, or later in narrow spaces above a lowered ceiling, for the new stoves with their smoke outlet no longer required a high ceiling in the kitchen. The kitchen floors were tiled; kitchenware was neatly stored in cupboards to protect them from dust and steam. A large table served as a workbench; there were at least as many chairs as there were servants, for the table in the kitchen also doubled as the eating place for the servants.
Edit intent: coherence
Original:  World War II cooking and dining trends The urban middle class imitated the luxurious dining styles of the upper class as best as they could. Living in smaller apartments, the kitchen was the main room—here, the family lived. The study or living room was saved for special occasions such as an occasional dinner invitation. Because of this, these middle-class kitchens were often more homely than those of the upper class, where the kitchen was a work-only room occupied only by the servants. Besides a cupboard to store the kitchenware, there were a table and chairs, where the family would dine, and sometimes—if space allowed—even a fauteuil or a couch.
Revised:  World War II cooking and dining trends 
Edit intent: coherence
Original:  Gas stove in the 1940s Gas pipes were first laid in the late 19th century, and gas stoves started to replace the older coal-fired stoves. Gas was more expensive than coal, though, and thus the new technology was first installed in the wealthier homes. Where workers' apartments were equipped with a gas stove, gas distribution would go through a coin meter.
Revised:  Gas stove in the 1940s 
Edit intent: coherence
Original:  Rationalization The Frankfurt kitchen using Taylorist principles The trend to increasing gasification and electrification continued at the turn of the 20th century. In industry, it was the phase of work process optimization. Taylorism was born, and time-motion studies were used to optimize processes. These ideas also spilled over into domestic kitchen architecture because of a growing trend that called for a professionalization of household work, started in the mid-19th century by Catharine Beecher and amplified by Christine Frederick's publications in the 1910s.
Revised:  Rationalization The Frankfurt kitchen using Taylorist principles 
Edit intent: coherence