I-Classical cuisine izohlale ikhona, futhi ukuhluka kwayo kwe-angular yisisombululo esihle kakhulu ngokulondoloza isikhala ne-ergonomics.
Amakhishi amakhanda amancane: izici, imibala, izinto
Amakhishi esitayela sesitayela abukeka engokwemvelo futhi akwenziwa ngokujwayelekile ngezinto ezibonakalayo ezemvelo. Enye yezinto zokuqala okudingeka uqaphele lapho ukhetha ikhishi elinjalo ngumbala wezingqimba zayo. Yiqiniso, ungathenga ifenisha elimnyama, lizobukeka libiza futhi liqinile. Noma kunjalo, lokhu kufaneleka kuphela emakamelo amakhulu, avulekile. Ikhishi elincane isisombululo esihle kakhulu kuzoba izakhi zekhoneni ezikhanyayo, ezihambisana nesitayela se "classic". Amathoni alula kangaka agcizelela ifenisha engenakuvinjelwa, futhi ibukeka ikhulise isikhala. Ukwenza ikhiqizi ibekwe emoyeni ngaphezulu, ungasebenzisa ukufaka ingilazi, ezobukeka ibe yincwajana enhle emaqenjini amapulangwe.
Amakhishi ekhanda ngesitayela se-classics avame ukwenza izinto eziyingqayizivele njenge-oak, ama-mahogany, i-birch. Lezi zinhlobo zezinkuni zinobunzima obukhulu, ngakho umzimba owenziwe kuwo uyoba namandla futhi abe nemfanelo. Kodwa-ke, kufanele kuqaphele ukuthi ikhishi, elenziwe ngezinto zokwakha zemvelo, libiza kakhulu. Ukukhethwa kwesabelomali kungaba yi-MDF, eyenza ngempumelelo "ngaphansi komuthi."
Emakhishi amancane ekhoneni, ukunakekelwa okukhulu kumele kukhokhwe ekuhlotsheni nasezingcebeni. Hlola ipenki e-curly, inhlanganisela yezinkuni nesilazi, ukudweba emaceleni. Ngaphezu kwalokho, ungenza umnyango uhlanganise izitsha noma ama-hood ngesimo semifino emikhulu, lokhu kuzokwenza ukuthi ingaphakathi libe khona. Kubalulekile ukuthi ukwazi ukucabanga futhi uhlanganise imibono yakho ngokuzikhandla, bese uthola ikhikhishi elihlukile ngokuphelele.
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