FROM WORKSHOP TO FACTORY: THE TRANSFORMATION OF CRAFT IN THE CASE OF GAZIANTEP BAKLAVA PRODUCTION

2022-7
Tufan, Münire Büşra
This research aims to understand how the transition process from craft-type production to factory-type production took place and in terms of what characteristics the production process, relations, place, and working conditions were transformed during this transformation. In this context, the production of baklava, includes the characteristics of both production types, is discussed. In this study, in-depth interviews were conducted with 35 baklava masters with more than 15 years of experience working in large, medium-large, medium-small, and small-scale baklava factories in Gaziantep and one food engineer working in Gaziantep Chamber of Industry, within the scope of qualitative research methods. The data were analyzed in the MAXQDA 2022. As a result of the research findings, two main themes were reached. Under the first theme of the transformation of the production process, it was observed that the tools used in the production of baklava, the organization of production, and the skills of the masters working in the production were transformed into factory-type production. In the second theme, it has been observed that production relations have become rational, the production place has grown, and working conditions have become more regular. According to the research, baklava production is in a transitional period between craft-type production and factory-type production; It has been concluded that the increase in mechanization and new production organization accompany this transition. Also, in this study, an integrated research model has been tried to be put forward for new research that wants to examine the transformation of the production types.

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Citation Formats
M. B. Tufan, “FROM WORKSHOP TO FACTORY: THE TRANSFORMATION OF CRAFT IN THE CASE OF GAZIANTEP BAKLAVA PRODUCTION,” M.S. - Master of Science, Middle East Technical University, 2022.