A design suggestion which is special to Turkish cuisine: Cook it yourself

This thesis aims to define a design brief depending on the i) Types and regions and ii) Social and traditional eating habits of Turkish Cuisine followed by a product design suggestion combining these aspects. First of all Turkish cuisine's long history from Central Asian to Seljuk, from Ottoman culture to Republic period was examined from different sources and the traditional eating habits were emphasized. Turkish Cuisine's characteristics which have come from past to present and have changed because of some reasons, were collected under the titles. After that Turkish Cuisine's cooking and service utensils and table manners were examined also the types and regional cuisines' preparing and cooking times which have been collected from many sources, were compared with eachother. The social effects of outdoor eating habits in Turkey were discussed in this thesis. "Cook it yourself" restaurants were analyzed and a survey which is about people's cooking experinces has been prepared and applied to the customers. In the last part a combination of mangal, table and range hood design have been offered which involves Turkish eating habits, types and regions and provides socialization and communication between people. Key words: Turkish Cuisine, Cook It Yourself, Product Design, Experience