What a kitchen can be: a food-centric approach

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buir.advisorBatuman, Bülent
dc.contributor.authorGürata, Deniz
dc.date.accessioned2021-09-23T05:48:03Z
dc.date.available2021-09-23T05:48:03Z
dc.date.copyright2021-09
dc.date.issued2021-09
dc.date.submitted2021-09-21
dc.descriptionCataloged from PDF version of article.en_US
dc.descriptionThesis (Master's): Bilkent University, Department of Architecture, İhsan Doğramacı Bilkent University, 2021.en_US
dc.descriptionIncludes bibliographical references (leaves 150-163).en_US
dc.description.abstractAlternative approaches for studying and designing the domestic kitchen need to be considered so that the space can reach its further potential. ‘Food-centric approach’ is one of the alternative ways that could be adopted which disrupts the centrality of the consumer. Food-centric approach aims to build a healthier relationship between human, food, cooking, culture, nature, resources, and the kitchen space. With the pursuit of a food-centric discourse, kitchen’s history, an analysis of the kitchen space, and an investigation of its placeness are presented. Existing problematics of a globalized and standardized domestic kitchen such as the functionalist approach, the consumerist behavior that is often promoted, and the visuality oriented mindset adopted in kitchen design are put forward. Furthermore, how these relate to greater societal matters such as society’s alienation from food and self are discussed. The domestic kitchen is where the individual’s relationship with food is built; therefore, kitchen design has the capacity to address such problems. The existing architectural literature remains insufficient in delivering an extensive understanding of the kitchen that considers all its elements, specifically food, which is the very subject of the kitchen. A food-centric analysis of the domestic kitchen has the capacity to offer a more comprehensive understanding of the kitchen, including its relation to space and place. Considering alternative approaches would inspire theory, design, and the improvement of overall perceptions and conceptions that are in touch with food, cooking, and the kitchen.en_US
dc.description.provenanceSubmitted by Betül Özen (ozen@bilkent.edu.tr) on 2021-09-23T05:48:03Z No. of bitstreams: 1 10421293 Deniz Gürata - What a Kitchen Can be.pdf: 4711533 bytes, checksum: 3274bdf16e5bc3bc6a5d11f9ffe196d8 (MD5)en
dc.description.provenanceMade available in DSpace on 2021-09-23T05:48:03Z (GMT). No. of bitstreams: 1 10421293 Deniz Gürata - What a Kitchen Can be.pdf: 4711533 bytes, checksum: 3274bdf16e5bc3bc6a5d11f9ffe196d8 (MD5) Previous issue date: 2021-09en
dc.description.statementofresponsibilityby Deniz Gürataen_US
dc.format.extentx, 163 leaves : illustrations ; 30 cm.en_US
dc.identifier.itemidB129614
dc.identifier.urihttp://hdl.handle.net/11693/76538
dc.language.isoEnglishen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectDomestic kitchenen_US
dc.subjectFood centric designen_US
dc.subjectSpaceen_US
dc.subjectPlaceen_US
dc.subjectGenius locien_US
dc.subjectPhenomenologyen_US
dc.titleWhat a kitchen can be: a food-centric approachen_US
dc.title.alternativeMutfağı yeniden düşünmek: yiyecek-merkezli bir yaklaşımen_US
dc.typeThesisen_US
thesis.degree.disciplineArchitecture
thesis.degree.grantorBilkent University
thesis.degree.levelMaster's
thesis.degree.nameMS (Master of Science)

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