Denee Gastronomy House Proposal for the Sustainability of Nigde Migrant Culinary Culture

Abstract

Culinary culture, which has the value of intangible heritage, covers the eating habits, meals, local products and all activities on the food of societies. Geographical diversity in countries, and different ethnic groups are important factors in the enrichment of food culture. Immigrant communities also brought with them culinary culture, which is an element of their cultural accumulation. As a result of the compulsory population exchange between Turkey and Greece, Muslim Turks who settled in various cities of Turkey brought their traditions, eating habits, food, briefly gastronomic values to country. Over time, the immigrants have improved their communication with the local people in the settlements where they have settled, and they have brought many dishes of their own local cuisine to the Turkish cuisine. In this study, a house proposal suitable for carrying out gastronomic sustainable activities has been developed in order to introduce the culinary culture of the immigrants who settled after the population exchange and to transfer it to the next generations through experience. Yeşilburç Village (Denee), which maintains the culinary culture that keeps the traditions alive in the province of Niğde, which was affected by the population exchange suitable for this purpose, was taken as a sample. Considering the role of traditional houses in reinforcing the culinary experience with the production space and the role of traditional houses in reinforcing the user experience, it is suggested that a stone mansion used by the Muslim Turks who settled after the Greeks, who are cultural heritage assets from the sample settlement, should be used as a gastronomy house. Thus, the preparation and presentation of the dishes about the Denee immigrant culinary culture will be transferred to the visitors (exchangers, tourists, gastronomy students, researchers) who are curious about the immigrant gastronomy of Niğde, through the trainers of the local women, and at the same time, it will ensure that a historical stone mansion is kept alive. In the proposal of a gastronomy house with basically research, exercising and education functions; The program consisting of kitchen (cooking), experience workshops (preparation), food and beverage sections, exhibition areas has been prepared. In this context, the spatial dimensions and volumes of the selected building were analyzed in accordance with the architectural preservation discipline and its suitability for reuse. Re-use schemes were presented in the plan and section plane.