Positive Conservation of an Old Olive Oil Factory in Ayvalik (Turkey) — Adaptive Reuse and Experience Design

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Nağme Ebru Karabağ Aydeniz, Sergio Taddonio

Abstract

The Culinary Art Centre project, developed in collaboration with students of the Department of Interior Architecture and Environmental Design of Yaşar University in Izmir, investigates the potentials of the local underused built heritage to be considered for new creative and social programmes as strategic constituent parts of the Experience City and offers to the public audience and local authorities a programmatic action based on the re-habilitation and adaptation of the 1800's dismissed and vacant Olive Oil & Olive Oil Soap Factory
located in the central and strategic district of the town of Ayvalık, to be converted into an experience-based Culinary Art Centre where local and international visitors experience the research-and-interaction-driven creative process of food art.

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