Afyon Museum of Butchery/ Sucuk Müzesi

Sucuk: A Taste, A Profession and An Industry. The techniques of meat preservation have held a significant place in Turkish culinary culture for centuries. The word "sucuk," first written in Crimean Turkish in the 1300s in the book "Codex Comanicus," along with traditions of pastırma (cured meat) and kavurma (roasted meat) brought from Central Asia to Anatolia, has become a part of our palatal delight. Through professionally conducted studies, the Museum of Butchery at Afyonkarahisar approaches its thematic specialization with a broad perspective, covering Breeding, Butchering, and Culinary Culture. TEATI was responsible of the museum design from its first initiation to its official launch. The museum showcases collections and documents that bear witness to the industrialization. Designed by TEATI, the project draw out the history of Anatolian butchery and sucuk industry. The conception not only represents the story of a unique flavor of a culinary culture, but also the industurilization of a profession from local butcher shops and modernization of a city: Afyonkarahisar. Throughout the project, our designers were involved, from the initial idea of creating a museum dedicated to 'sucuk' to questioning the content of the collection and the museum's communication strategies with visitors.

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