The Social and Spatial Reflections of Culinary Culture on Traditional Diyarbakir Houses

The effect of the production traditions, the nomad settled life, the religion of Islam have appeared oh dwelling types. These traditional dwellings that do not exist today, maybe which there are few samples of are the last examples of this life custom. The importance and the place of kitchen in life can't be denied in Anatolia. The study was conducted in terms of samples taken from traditional houses which reached up to the present time in Diyarbakir, an Anatolian city, which shelters the cultural traces and the spatial characteristics of the past. In the historical process from Central Asia up to today, factors such as the diversity of the products offered by Asian and Anatolian lands, interaction with other cultures, the presence of Anatolian cuisine originated from Ottomans and Mesopotamia are the elements helping identify the spatial and social characteristics of historical Diyarbakir cuisine. Food prepared by people with the aim of meeting vital needs; the way this food is cooked; how, when and where it is eaten vary depending on the habits of social groups. Taken place since the existence of mankind in order to ensure the continuity of nutritional needs is a fact of life. Over time, socio-cultural, economic, technological conditions and habits have also changed the purpose of feeding. Historically, the most basic sense of the cooking space kitchen changed and evolved with humanity in the process. In this study, the meaning of the social and spatial characteristics of historical Diyarbakir cuisine, along with traditional dwellings have been introduced.