Evaluation of restoration projects of traditional dwellings in outer citadel of Ankara which are given gastronomic functions

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2008

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Keskin, Irmak

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Traditional Dwellings in Ankara Citadel have an important place among both Anatolian and Ankara Traditional Dwellings, reflecting certain characteristics of their own. Citadel Area, as one of the oldest settlements in Ankara, has been hosting both residential and commercial activities for a very long period of time. Today, the area has regained its popularity; as a commercial, cultural and tourism center with the potential of its remaining values from the past and conservation movements held in the area starting from 1970’s. Within these circumstances, the residential pattern inside Citadel area, the boundaries of which are strictly defined by historical fortress walls, carries the highest risk in the area. At this point, main factors threatening the existing pattern can be categorized in four titles, which also constitute the definition of the problem that the thesis is going to deal with. First factor is the rapid change in original use of traditional dwellings in the Outer Citadel due to the pressure derived from the increase in tourism, commercial and cultural activities in the area. Second factor is the assignment of gastronomic function as the most popular and major function among new functions of restored traditional dwellings in the area. The third factor is the disappearance of original characteristics and values of traditional dwellings due to restoration projects, which is caused by the discordant relation of the spatial, functional requirements of gastronomic use with the original characteristics, spatial capacity of traditional dwellings.

Subject Keywords

Architecture.

URI

http://etd.lib.metu.edu.tr/upload/12609556/index.pdf
https://hdl.handle.net/11511/18223

Collections

Graduate School of Natural and Applied Sciences, Thesis

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Citation Formats

I. Keskin, “Evaluation of restoration projects of traditional dwellings in outer citadel of Ankara which are given gastronomic functions,” M.S. - Master of Science, Middle East Technical University, 2008.