İç Mimarlık Bölümü Tezleri

Permanent URI for this collectionhttps://hdl.handle.net/20.500.12416/208

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Browsing İç Mimarlık Bölümü Tezleri by Author "Ammari, Abdulbaset Mohamed Faraj"

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    Citation Count: Ammari, Abdulbaset Mohamed Faraj (2017). Effects on Turkish and Libyan kitchen design with reference to cultural food preparation habits / Kültürel gıda hazırlığı alışkanlıklarına ilişkin Türk ve Libya mutfak tasarımına etki. Yayımlanmamış yüksek lisans tezi. Ankara: Çankaya Üniversitesi Fen Bilimleri Enstitüsü.
    Effects on Turkish and Libyan kitchen design with reference to cultural food preparation habits
    (Çankaya Üniversitesi, 2017) Ammari, Abdulbaset Mohamed Faraj; Çankaya Üniveristesi, Fen Bilimleri Enstitüsü, İç Mimarlık Anabilim Dalı
    The kitchen has undergone a dramatic evolution of social change in human history, evolving from enclave to a symbol of isolation; from the original fireplace as the only space for living activity to the modern, rational kitchen where women were isolated. However, today's kitchens have evolved to fit the needs of each family member and thus include a variety of functions. However, today's kitchens have evolved to the point where they accommodate every family member and therefore include multiple functions. This thesis aims to understand the dynamics beneath the evolution of kitchen; referring to cultural in two different countries (Turkey, Libya), in order to find out the problems found in using the kitchens so that better designs may be suggested. The literature shows that a kitchen is an important part in a home, which is a busy area, thus demanding a lot of attention in order to be able to get the needed design requirements. While the findings of the thesis are based on the contemporary urban life, it is not known what the future will hold; so suggestions are made to benefit contemporary needs. The case is the interaction between the household, the kitchen design, and the activities in the kitchen. Interviews have been conducted with household members in the studied cases, as well as with key informants. The main areas of study have been the way food is prepared, cooked and stored in the kitchen, and how these activities take place in a mixed situation of tradition and modernity. People have to negotiate and reinterpret spaces in their kitchens and around them in order to meet their needs. Some of the most important outcomes from this research is not to let modernity be disruptive but rather to allow the change from tradition be gradual. The thesis endeavors to blend the two phenomena of tradition and modernity so as to create a balance in design and end with better functioning kitchens.