SOCIALLY RESPONSIBLE ARCHITECTURE: ALTERNATIVE SCENARIOS FOR DIVRİĞİ

Interactive Incubator Food Port

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Gaye Odakır

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The cultural food of Divriği has been one of the most important elements in bringing the local people together in the past. However, due to the conditions brought by generation, time and place, cultural food doesn’t see the value they see before. The reason is some interrelation gaps in the transfer of this food culture to people. So, Interactive Incubator Food Port aims to give the chance to users to be involved in culture and production processes learning by cooking. While doing this, the project starts from the indoor bazaar and presents a semi-open bazaar, a corridor from which the kitchen area can be observed in all its transparency. This corridor passes through both semi-open and open spaces and is on a linear axis. In addition, attention was paid to the process offered by the areas in the project, and the materials obtained from an area where the materials sold in the bazaar and grown by the local people of Divriği are sold, are then collected in the incubation kitchen, where local dishes are prepared with those materials and finally, the prepared meals are eaten in eating area. To sum up, it can be said that this project provides less bureaucracy, marketing by organizing regular events, more efficient operations, a sense of community and lastly a shared place for everyone.