21. yüzyil ile değişen yemek yeme pratikleri ve iç mekân biçimlenişleri

Nutrition, one of the most basic biological needs of humans and the need to eat and drink to satisfy the feeling of hunger has been a global phenomenon since ancient times. But, the differences between the social characteristics of the societies and the geographies in which they are located; eating style, affected time and food-beverage preference. So, depending on the economic, social and technological developments experienced in the historical process, nutrition has gained a cultural meaning rather than a compulsory need. In this context, food culture; It has changed and developed by being affected by processes such as controlling fire, developing hunting strategies, domestication, starting agricultural production, industrial revolution and world wars. The need for nutrition has caused people to interact with the environment they live in since ancient times, and to know the environment and shape it according to their needs and expectations. So, the need for nutrition, experienced in the historical process; Gaining a cultural meaning depending on economic, social and technological developments has caused the place of eating and drinking to change and develop, and at the turn of the 21st century, the place of eating and drinking has become the physical places where social interaction is most common. In this context, the aim of the research is to investigate the effect of the changing food culture with the 21st century and the shaping of the eating and drinking interior. As a result of the research, the formation of the food and beverage interior, which has turned into a physical space where people meet their nutritional needs as well as their "belonging", "privacy", "social relations", "comfort" and "status" needs; It has been concluded that economic, mass production, technology and communication, political and political and social, social and cultural factors are affected. In addition, it is another conclusion reached within the scope of the research that it consists of sections such as the immediate environment, entrance area, dining hall, kitchen and auxiliary (office, warehouse, toilet) areas and the design of these sections is important for the comfort and usability of the eating and drinking area. Keywords: Food culture, eating place, 21st century dining interior remodeling