Asst. Prof. Cansın İlayda Çetin's views on the article are as follows:
Istanbul Gelisim University (IGU), Faculty of Fine Arts (FAF), Department of Interior Architecture and Environmental Design Asst. Prof. Cansın İlayda Çetin's article titled "Reuse of Historical Buildings in the Scope of Sustainability: The Case of the Venice Flour Factory" has been published in the 12th issue of Marmara University Art-Design Magazine.
Asst. Prof. Cansın İlayda Çetin's views on the article are as follows:
“Today, the thematic approach to the concept of "sustainability" continues to exist in the field of architecture and urban design, and it explores how professional organizations handle the emerging views in this situation within the framework of social integration. Within the scope of the research, the aim was to comprehensively evaluate the concept of sustainability, which has been widely used for the last 20-30 years, from historical and contemporary perspectives. The process of rebuilding structures worth preserving; is to create certain documents of the concept of social memory and its cultural value. The reasons and benefits of keeping these structures were investigated, and for this investigation, an analytical study was carried out in order to use the space without damage. In addition, as a result of the literature research, the concepts of "conservation" and "refunctioning", and the concepts of "industrial heritage" and "industrial archeology" were studied and the concept of restructuring was revealed by explaining cultural, economic and environmental reasons and interpreting history.”
The summary of the article is as follows:
“Today, most historical buildings have lost their function and have been restored to serve different purposes. Re-functioning of buildings that have lost their function is not only to protect them, but also to maintain the life of these buildings; This is very important in terms of preserving our historical quality and preserving our cultural heritage as well as the architectural value of the building. As historical buildings such as railway stations, monasteries and caravanserais rarely regain their original functions, these buildings were re-functionalized and used for different purposes. What is important is that it revitalizes the function of the building without compromising its traditional location, composition, balance and connection with the environment. In this study, the transformation of the former flour factory in Venice, which is now used as the Hilton Hotel, is examined. As a result of the research, conclusions were reached on how to make historical buildings more effective and efficient."
We congratulate dear Asst. Prof. Cansın İlayda Çetin and wish her continued success.
