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Anadolu University Aviation Park as Part of a Cultural Landscape

  • Semra Günay Aktaş
  • Önder Yayla
  • Sema EkincekEmail author
Conference paper
  • 9 Downloads

Abstract

Cultural landscapes have three main components: natural structure, cultural life and historical processes. Tourism develops in areas with high-level natural and cultural landscapes. Therefore, tourism is the agent of both conservation and change in natural and cultural landscapes. Aviation Park is a part of the cultural landscape of the city of Eskisehir and is where both historical and technological processes are exhibited. The aim of the study is to explain how the aviation areas impress tourists as a part of the cultural landscape of an urban area. This study used a qualitative research method, and data were collected on May 10, 2018. Interviews were carried out in Aviation Park with 33 participants. Perceptions of the Anadolu University Aviation Park were visualized with word clouds following the content analysis. Findings were examined under the four headings. As a result of the study, it is a well-localized, well-arranged and well-managed area. Considering the roots of aviation history, it may be considered a historically designed landscape. Visitors to the aviation park feel intense happiness, pride and nationalism at the park. The most important factors in the formation of such emotions are mostly the heroic stories of the aircraft and historical characters.

Keywords

Anadolu University Aviation Park Cultural landscape Tourism 

Notes

Acknowledgements

This study was supported by Anadolu University Scientific Research Projects Commission under grant No: 1705E153 and 1805E172

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  • Semra Günay Aktaş
    • 1
  • Önder Yayla
    • 2
  • Sema Ekincek
    • 3
    Email author
  1. 1.Department of Tourism ManagementAnadolu UniversityEskisehirTurkey
  2. 2.Department of Gastronomy and Culinary ArtsOsmaniye Korkut Ata UniversityOsmaniyeTurkey
  3. 3.Department of Gastronomy and Culinary ArtsAnadolu UniversityEskisehirTurkey

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