Robin Boyd developed a close friendship with the founder of the Bauhaus in Weimar Germany, Walter Gropius, who had moved to the USA in the 1930s. Through this connection, Boyd was invited to be the Massachusetts Institute of Technology (MIT) Bemis Professor at the School in the North American academic year 1956-7. During this time, the Boyds purchased this set of Revere kitchenware, which carries the prized "Process Patent" maker's mark on the thick copper bases. Mandie Boyd recalls: "I don’t remember a lot of cooking going on in them, if any, as they were a pain to clean but looked fabulous hanging on the wall absolutely gleaming. We would all check our hair and make up in them."A set of Revere Ware Saucepans and Frying Pans. A set of four Revere Ware copper clad, stainless steel saucepans with lids and black handles and hanging rings. A set of three Revere Ware copper clad, stainless steel pans with black handles and hanging rings. The largest flat one has no lid. Saucepans: largest 175mmx140mm, smallest 120mmx180mm. Frying Pans: largest 350mmx10mm, smallest 80mmx50mm.Revere Ware company engraving. Made under process patent #2363973. 'Revere Ware 1801' 'Patent # 22726091'revere, revereware, revere ware, cookware, walsh st kitchenware, robin boyd, ohm2022, ohm2022_10

Robin Boyd developed a close friendship with the founder of the Bauhaus in Weimar Germany, Walter Gropius, who had moved to the USA in the 1930s. Through this connection, Boyd was invited to be the Massachusetts Institute of Technology (MIT) Bemis Professor at the School in the North American academic year 1956-7. During this time, the Boyds purchased this set of melamine kitchen canisters. They were used for flour, sugar, rice and biscuits etc. Both Robin and Patricia liked melamine, and also had melamine serving dishes. Seven melamine containers with coloured exteriors (ranging from white through yellowy-green, orange and black) with black interiors and teak lids. Height ranges from 100-200mm, width ranges from 110-170mm, Base measures 100-155mmcookware, walsh st kitchenware, robin boyd

The Boyd family do not recall this steamer - Mandie Boyd recalls an aluminium pressure cooker with three steamer baskets, which was used a great deal.Metal steamercookware, walsh st kitchenware, robin boyd

Red enamel base casserole potcookware, walsh st kitchenware, robin boyd

The Boyd family recall that Robin Boyd always took a thermos filled with tea on drives to look at land, houses or new cars.Thermos/jug with cork stopper, aluminium body and stopper handleThermos/jug with cork stopper, aluminium body and stopper handlecookware, walsh st kitchenware, robin boyd

The Boyd family recall that a well-designed nutcracker was always by the bowl of nuts.A nutcracker, with black iron, handle screw upper, middle part where nut is crushed, lower part is standTwo stickers on the base: "Robert Welch, Chipping, Campden England" "As selected for the design centre in London"cookware, gadget, walsh st kitchenware, robin boyd

The Boyd family think that this came from Robin Boyd's mother's house. Edith Susan Boyd, Robin’s mother, had a wonderful selection of earthenware crockery storage containers in her pantry, a huge walk-in room with open shelves off the kitchen. This scoop was needed to get any content out of these containers.Aluminium scoop (large) with handleThailand" "240 oz" on handle.cookware, gadget, walsh st kitchenware, robin boyd

Mandie Boyd, Robin and Patricia's eldest daughter, has very vivid memories of this meat mincer, her favorite gadget. "Every Sunday until I was about 12 (mid-1950s), there would be roast lamb with all the trimmings, good homemade mint sauce, roast potato and pumpkin, parsnip, tomato and onion pie with breadcrumb topping, fresh green peas and gravy. Monday night was Shepherd’s Pie, and I looked forward to it. The cold meat was cut up and fed through the mincing machine fastened to the table at Riversdale Rd. I don't remember it ever coming out at Walsh Street. Maybe Patricia was over cold roast lamb at that stage. I loved turning the handle and watching the meat squidge out, could hardly call it mince, some onion and lastly a slice of bread to push the bits through. Then the mincer all came apart, was washed and put away until next Monday. The meat and onion tossed with leftover gravy, mash on top, loads of butter, etched with a fork tine and baked in the oven. Served with tomato sauce, very good." A beige coloured, heavy meat mincer. Detachable (discs 2) and outer cover for mincing. Long handle with wood end. Small black rubber stoppers underneath.cookware, gadget, walsh st appliances, walsh st kitchenware, robin boyd, ohm2022, ohm2022_11