The reflection of kebap meal culture to eating and drinking spaces in Adana

The kebap meal of Adana which is a symbol of Turkish cuisine at international arena, becomes a cultural value of our country. There are no study which contributes to designing of production and presantation areas. It has been seen that the assortment and inattentive architectural approach of the production and presantation areas. During this study; production and eating areas for Adana kebap, have been observed from the architectural point of view by thinking about the production and eating areas as important as the product. Evolution of the places, how they are formed in urban texture with respect to both their surroundings and their users and also architectural plans of these places, have been researched and problems have been appointed. Getting analysis to the architectural design desicions of the producing and eating commercial areas of Adana kebap, the adaptation conditions to today s contemporary roast meat restaurants have been researched.