An investigation into the use of wooden kitchen utensils in the Artvin region of Türkiye

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dc.contributor.authorOğan, Yener
dc.contributor.authorÇakıroğlu, Evren Osman
dc.contributor.authorTaşdemir, Taner
dc.date.accessioned2025-06-19T13:43:49Z
dc.date.available2025-06-19T13:43:49Z
dc.date.issued2025
dc.departmentAÇÜ, Artvin Meslek Yüksekokulu, İç Mekan Tasarımı Bölümü
dc.description.abstractWooden products are commonly used in rural areas to reflect traditional kitchen culture. Artvin is a region where rural populations are widespread, and forestry activities are heavily practiced. In this context, the study conducted specifically in the Artvin province aims to identify the use of wooden utensils in the local kitchen and reveal their place in culinary culture. Data were collected using a semi-structured interview form with 28 participants who had knowledge of Artvin's culinary culture and lived there for at least three generations. The collected data were analysed using ethnographic content analysis. Wooden products were examined under five themes related to storage, preparation, cooking, serving and other uses. The use of wooden products in kitchens is considered important for health reasons and its role as a cultural element. The durability, aesthetics and traditional, natural, authentic, long-lasting and environmentally friendly qualities of wooden products are reasons for their preference. Items such as bread, breakfast foods, spices, cheese, sugar and yogurt are stored in the kitchen for preservation purposes. Wood products, often made from walnut and oak trees, are commonly preferred. Cutting boards, mixing spoons, spatulas, plates, trays, bowls, eating spoons and tongs are prominent wooden items while serving plates, utensils, dough rollers, storage containers, strainers, cabinets, snack bowls, fruit holders, baskets, pestles, potholders, spoon holders, knife blocks and breadboxes are used for various other purposes.
dc.identifier.doi10.1177/20426445251316204
dc.identifier.endpage36
dc.identifier.issn20426445
dc.identifier.issue1
dc.identifier.scopus2-s2.0-105005588417
dc.identifier.scopusqualityQ2
dc.identifier.startpage28
dc.identifier.urihttps://hdl.handle.net/11494/5550
dc.identifier.volume16
dc.identifier.wosWOS:001465444600006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakScopus
dc.indekslendigikaynakWeb of Science
dc.institutionauthorOğan, Yener
dc.institutionauthorÇakıroğlu, Evren Osman
dc.institutionauthorTaşdemir, Taner
dc.language.isoen
dc.publisherSAGE Publications Ltd
dc.relation.ispartofInternational Wood Products Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectArtvin
dc.subjectTools and equipment
dc.subjectTraditional kitchen
dc.subjectWooden products
dc.titleAn investigation into the use of wooden kitchen utensils in the Artvin region of Türkiye
dc.typeArticle

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