INNOVATIVE APPROACHES IN SOCIAL SCIENCES IN THE CONTEXT OF ARCHAEOLOGY, HISTORY, HISTORY OF ART, PHILOLOGY AND INTERNATIONAL RELATIONS

The housewhere Hüseyin Cahit, also known as Cahit Sıtkı Tarancı, a well-known poet,writer, and translator, was born in 1910, is located in the city center ofDiyarbakır, at the quarter called Camii Kebir at Ziya Gökalp Street No.3. Thebuilding is dated to 1733 although there is a date signifying 1160 AH (1747 AD)in an inscription on the entrance door of the room called Başoda (the mainroom) facing the iwan with a flat archopening which is located in the south leaf of the southwestern corner, which isused as the winter room of the building where many inscriptions are found. Inthe middle of an arrangement in the sulus style composed of two rows ofpalmettes made from cas, al-Kalimah Tawhid ( <!--[if gte vml 1]> <![endif]--><!--[if !vml]--> <!--[endif]-->) and the date 1160 (١١٦٠) were engraved in Arabic in the inscriptionwith two lines carved-embossed in the cartridges (Photo. 1 a, b). If theinscription in question is the inscription of construction of the building, thehouse must have been built in 1747, not in 1733, as asserted in the sources. The house, which holds all the features ofDiyarbakır's traditional residential architecture, is accessed through a singleleaf drop arch door from a narrow street. The house, constructed as a building with ground and one storey, madefrom face black basalt stone, consists of four leaves. On the ground floor ofthe house, which consists of 14 rooms of various sizes, there is a kitchen, abath, a storeroom, a serdap (the basement room), and a toilet on theground floor, a kitchen, a storeroom woodshed, a toilet, a bath, and a serdapand living units are located on the upper floor of the house. The areas of thehouse, which was designed as a haremlik (women's quarter) and selamlik(men's quarter), were located around the courtyard with a pool in the middle,following the climatic conditions, on the façades according to the seasons. Inthe building with an interior-oriented plan, the façades are facing the innercourtyard. The house, constructed in the first half of the 18th century, waslater assigned to the master poet's family. The most significant place of thebuilding, which is used as the Culture Museum today, is the large room calledthe headroom Başoda or mabeyn odası with a double arch spanned iwanon the second floor of the northern part, used as a summer room, where CahitSıtkı Tarancı opened his eyes to the world on October 2, 1910. The house, whichwas attained from the Tarancı family by the Ministry of Culture in 1973, wasrestored in 1974 and opened to visitors as Cahit Sıtkı Tarancı Culture Museum Copper, dating back to the Neolithic Age inAnatolian geography, was utilized in the kitchen tools as in almost everyaspect. Copper utensils used in kitchen, holding a high interest, wasextensively used until the second half of the 20th century as it conveys heatwell as well as being healthy. Although the Anatolian mine artisans createdkitchen utensils from all kinds of mines using various techniques, he preferredthe copper-pots more in his daily life. Undoubtedly, the abundance of copper inthe Anatolian lands and its more effortless workability, and consequently, moreeconomic efficiency, were effective in this situation. In currentyears, especially in luxury restaurants and in the kitchen of the families witha better financial situation, cooper kitchenware, which start to regain itsreign, takes the first place in this museum as in many museums in Turkey.Kitchen pots, mainly shaped by forging and plastering techniques, were mostly ornamentedwith different motifs with scraping techniques, and their visuality was soughtto be enhanced. In addition to being robust and its visual appearance, copper,a mineral that conducts heat very well, is preferred as the primary material inthe manufacturing of kitchen utensils such as ewer, churn, tray, shallow fryingpan with or without cover, fields, cauldron, bucket, and saucepans, coffee pot,tucker-bag, üsküre (covered bowl), badya ( a wide and shallowbasin with two handles), pan, cullender, mug, samovar, teapot, and lenger. In museumsand private collections in Turkey, lengers constituting a group havingthe highest number among the copper kitchen utensils used in daily life werebetween the most favorite dishes of Anatolian cuisine until the second half ofthe last century. The lengers, which are the permanent service andpresentation dishes of almost every house, are generally made of copper andhave a flat-based, broad, and shallow-edged, circle-shaped structure. They wereused for carrying and the presentation of dry dishes such as rice, stuffedvegetables (dolma), pasta, halvah rather than cooking because they areshallow. Besides having a cover or not, their size also show differences. The lengers,which are divided into three main groups as small, medium and large accordingto their size, do not show a significant difference in terms of shape and size,but in some regions, they are known by various names like lengeri, ilengeri,tabansira, mertebani

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