Ankara’da orta sınıfa mensup olup mutfağı aktif olarak kullanan 23 kişi (21 kadın, 2 erkek) ile derinlemesine görüşmelere dayalı şekilde, 2019 yılında gerçekleştirilen bu araştırma, mekân mutfağın sosyal kullanımına ve mutfakta pratikleri anlamaya yöneliktir. Görüşmecilerin kullanmalarına, deneyimlemelerine onu anlamlandırma biçimlerine göre üç kategori ortaya konulmuştur: Mutfağı olumlayanlar,...

the 6th national population and housing census was carried out from october 28 to november 17, 2006 in which three different questionnaires were used. question number 55 of the 3rd questionnaire asked about housing units sewage disposal. this paper studies and analyzes the answers to the mentioned question in regional and national levels. assessment of housing units sewage disposal conditions s...

BACKGROUND Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaura...

We aim to explore the inherent social qualities around food consumption and the potential role of social systems in the kitchen. We present a prototype called FoodApp that allows a group of friends to share each other’s dinnertime activities. This system is informed by prior work in domestic computing, social computing and technology probes design. The main features of the system are to support...

The relationship between personal and domestic hygiene behaviour and hospitalized childhood diarrhoea was examined in a case-control study of 356 cases and 357 controls from low-income families in metropolitan Manila. Indices of hygiene behaviour were defined for overall cleanliness, kitchen hygiene, and living conditions. Only the indices for overall cleanliness and kitchen hygiene were signif...