Mutfak mekansallığının dönüşümü: 20. yüzyıl İstanbul apartmanları üzerine bir örnek çalışma

In the conventional sense, the kitchen is a workplace where activities related to nutrition take place. The kitchen includes many food-related practices such as preparation, cooking, storage, and repurposing leftover food. However, these work cycles are not the only factor affecting the spatiality of the kitchen. The kitchen, which was accepted as a working space throughout the 20th century, is the subject of various academic disciplines such as gastronomy, architecture, and sociology. Recently, multidisciplinary works on kitchens have started questioning the new potentials of food-related actions, and therefore redefining the kitchen. These studies, such as The Food Axis: Cooking, Eating, and the Architecture of American Houses; Commensality: From Everyday Food to Feast; or Cuisine Urbaine, carried out at the intersection of food and space, demonstrate that the daily life practices of a society, and the social structure have a significant impact on a study about kitchen spatiality. Therefore, in this research, space is considered with its multi-actors and constantly transforming structure, beyond being a backdrop where daily events take place. The effects of social change on the spatial transformation of the kitchen are examined. The research focuses on middle-class families and housing forms in Istanbul, which experienced dramatic changes in every aspect of life between the 1850s and 1980 when modernization initiatives were dominant. An archive search was conducted on Arkitekt magazine which provides a broad perspective on the 20th century owing to its long-lasting publication life. Floor plans of apartments, the dominant housing type for middle-class families, accessed in the magazine's archives, were compared. As a result of this comparison, three periods were determined based on the space organization in the plans. The approaches to the kitchen and the spatiality of the kitchen in these three periods are associated with social changes. An attempt was made to expand the research with information obtained from sources such as magazines, newspapers, literary works, and films regarding everyday life and social structure. At the end of the 19th century, the kitchen which was a working space for servants, was not wanted to be included in the house. However, this situation changes during the transition from mansion to apartment. The first period (1850s-1930) examines the situation that occurred under the influence of this radical change in housing type. The second period (1930-1960) focuses on the dual circulation system, which is frequently encountered in the spatial organization of apartments. The effort to isolate the kitchen continued to dominate. The kitchen was imagined as a workshop by concerns such as being sanitary and efficient. In the third and final period (1960-1980), the kitchen gained visibility within the house, although the borders of the kitchen did not disappear completely. During this period, when the concept of social housing became a current issue, the kitchen became the place where family members spent time. In apartments that the middle class can afford, the kitchen was more than just a working space. The impact and transformative power of society's living practices in the spatiality of the kitchen can be read through these three periods. Following social changes can become a method to expand the definitions guided by standards and mainstream architectural practices in kitchen design and to discover new possibilities. In addition, this work, which looks at the house through the kitchen, shows the multi-layered state of the house. Throughout this research, the importance of providing alternative perspectives in order to discover this multi-layered state of space was experienced.