Defining cooking activity areas of Burgaz domestic units in the 4th century B.C

Atıcı, Nadire
The main aim of this study is to define the cooking activity spaces in Burgaz at 4th Century B.C. by carrying out statistical analysis of artefacts come from floor levels. In this study the distribution of artefacts and the associations of these distributions with architectural remains are examined rather than architectural features. In order to defining cooking activity spaces, the spatial distribution of cooking wares and utilities were taken into consideration. The distributions of cooking wares were tried to associate with ashy areas that can be related to cooking activities. In this study, the spatial analysis of archaeological artefacts assemblages that found in four well preserved houses from NE Sector revealed during the excavations of Burgaz (1993-2003) was carried out and the space usage, especially cooking spaces, were identified in these houses.


Defining spatial distribution of storage vessels in ancient Burgaz at the fourth century B.C.
Sakarya, İlham; Tuna, Numan; Department of Settlement Archaeology (2003)
This research is an investigation of the spatial organization of household activities and especially the storage facilities in Ancient Burgaz. The four well-preserved houses at the Northeast Sector, their artefact assemblages which come from the final occupation floor level dated to the 4th century B.C., and the storage containers have been evaluated. The spatial distributions of the artefacts were studied through the use of quantitative methods with the objective of identifying storage spaces in Burgaz hou...
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Kilinc, Gulsah Merve; et. al. (2016-10-10)
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Kalfazade, Nihat; Gür, Berin Fatma; Department of Architecture (2004)
The aim of this thesis is to search for the diagrammatic potency of the أnine square gridؤ (9SG) in architectural design. The thesis refers to the diagram as a tool for bringing order to the essential elements of architecture (i.e. program, structure and context). It highlights the potential relationships among these elements. In this study, the 9SG is approached as a diagram that has the potential to generate different spatial relations. The thesis investigates different uses of the 9SG in reference to the...
Modeling of heat and mass transfer in microwave-infrared heating of zucchini
Yazıcıoğlu, Nalan; Şümnü, Servet Gülüm; Şahin, Serpil; Department of Food Engineering (2016)
The main objective of this study is to develop a finite element model to predict the variation of temperature and moisture content of zucchini during microwave-infrared heating. There is no information in literature about heating of zucchini by using this method. Heat and mass transfer in zucchini heated in microwave and infrared combination oven were modelled by Finite Element method. Microwave power was predicted by using the exact form of Lambert Law and calculating the electric field distribution by Max...
Transformation of the Ottoman built environment in the nineteenth century in Anatolia: the case of Tokat
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In this study the Ottoman built environmet in the last period of the nineteenth century Anatolian city is examined. The study aims to explain the construction of new buildings as well as the transformation of earlier types during the process of contemporary modernization and centralization in the Empire. The main frame of the study is formed of the public and the private spaces that formed the urban built environment, and the transformation of these spaces. The city of Tokat has been chosen as the area of s...
Citation Formats
N. Atıcı, “Defining cooking activity areas of Burgaz domestic units in the 4th century B.C,” M.S. - Master of Science, Middle East Technical University, 2003.