New trends in the design of food and beverage spaces in Gaziantep

Spatial productions are the substance of rich formations. In designing the spaces, the effects of psychology, sociological and cultural characteristics on people's behavior should be taken into consideration. While eating places are places where cultural inputs are intense, it can also be said that the objective features that make up these spaces are also important intermediaries in the transmission of cultural and social identity. Lighting in dining and drinking places is one of the most important factors in creating the atmosphere that customers want to see. The perception of the space with the illumination of the space, the target audience in the space, the time spent in the space is also important. Therefore, in the study; concept of space, components of space and lighting, color, air conditioning and so on. The physical properties of the space are emphasized. In food and drinking venues, the presentation and delivery of the food to the desired target audience has the same characteristics as the preparation of a product for sale in the stores. In this study; perception of eating places, development of the places in question, design and classification of places for eating and drinking, factors affecting the perception of places for eating and drinking, the social and psychological needs of the users of eating and drinking areas are emphasized. The kitchen is defined as eating-drinking places, houses or part of food prepared for preparing meals, but it is also mentioned as the area where pre-stages of nutrition and food are prepared. Kitchen is an important part of cultural structure in all societies. The culinary culture in the world is different in every society and every culture has its own characteristics. The change in the eating and drinking spaces that have developed over time has shaped the Turkish culinary culture. Therefore, it can be stated that the foundations of Ottoman cuisine are primarily based on Turkish cuisine and Islamic understanding. Therefore, in the study; Ottoman culinary culture was dealt with, the determinants of the culinary culture were emphasized and the institutions serving as a food and drink in the Ottoman period were examined and the relations of Ottoman cuisine with other cuisines were examined.