Many of the scholars that have chronicled the creation of the modern American kitchen have written about how the technological, societal, and cultural revolutions of the twentieth century played a role in dramatically changing its structure and design. More recently, some scholarly research has focused on the evolution of the kitchen and its meaning over time. In several of these research publications scholars profess that the modern American kitchen, more than any other room, has come to symbolize the center or heart of the home, and the warmest room in the house. However, they are quick to acknowledge that, at the beginning of the twentieth century, the kitchen was not so fondly regarded. Little research exists regarding why individuals increasingly became attached to the kitchen or how that attachment influenced the layout, size, objects, and activities conducted in the kitchen. This thesis fills this void by exploring the implications of place attachment on the evolution of the American kitchen from 1901 through 1964. By approaching this research from a combination of design history and environmental psychology, this thesis provides a new perspective to our understanding of the evolution of kitchen design. Using this two-pronged approach, this study contributes to our understanding of the evolution of the kitchen. This study traces the evolution of the modern American kitchen using two qualitative methodologies: material culture and phenomenology. Drawing from a variety of floor plans, advertisements, and articles contained in the House Beautiful magazine 1901 through 1964, as well as writings from popular domestic advisors of the period, this thesis charts the transformation of the modern American kitchen from a "hell on earth" into the "heart and soul of the home." By combining place attachment theory and kitchen design research this thesis provides interior designers new insight into designing kitchens that foster endearing emotional attachment for our clients.