SERAMİK PİŞİRME, YEME-İÇME VE SAKLAMA KAPLARININ ERGONOMİK GELİŞİM SÜRECİ
ERGONOMIC DEVELOPMENT PROCESS OF CERAMIC COOKING, FOOD AND BEVERAGE AND STORAGE CONTAINERS

Summary/Abstract: Ceramic forms such as cooking, food and beverage and storage containers and trivet, which constitute an important part of the daily use of human beings, have evolved with the changes in eating habits and reached their present state. Ergonomics, one of the most important factors affecting the related process, moves together with the aesthetic aspect of the design. Ceramic, which is the primary material in which food was cooked, served and stored when materials such as steel and copper were not used yet, still maintains its widespread use today. Responding to the aforementioned usage purposes, the ceramic body, which stands out with its easy shaping aspect, is an indispensable material as it increases ergonomic possibilities in the design process. The research was carried out primarily by examining the ergonomic development of ceramic pots used as cooking, food and beverage (service personnel) and storage elements in the history of gastronomy. While examining the intended use of the products, the form and material aspects were discussed. Especially adverse natural conditions and wars pushed people to store food. In addition, the food and beverage cultures of civilizations have led to the design of dishes in various ways. Among the factors affecting the ergonomic development of the relevant forms in which aesthetic concern stands out, elements such as the type of food and beverage to be served, hygiene, ease of use, functionality can be counted. As a result, it is thought that the ergonomics of cooking, food and beverage and storage containers have been developed and will continue to be improved by designers from past to present.

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