Historic Indoor Microclimate of the Heritage Buildings A Guideline for Professionals who care for Heritage Buildings

Since the dawn of time, wit fir discovery, energy management to cook, to heat, to light, had a main role on Human activity, together with nutrition (agriculture and livestock) and protection (buildings afterwards villages). In order to improve indoor microclimate we pass from braziers to fireplaces, from stoves to heating systems, in XIX century. From second half of XX century indoor microclimate control systems and HVAC are too sophisticated. So we can talk about a new research field: the Historic Indoor Microclimate (HIM). Every ages and any buildings have a specific level of comfort and indoor microclimate, that depend on: (i) outdoor climate (history of climate), (ii) human habits, food and clothes, and (iii) architectural/technical strategies. In order to guarantee historic building use and refurbishment, we must to know HIM, so to obtain an indoor microclimate coherent with heritage and actual comfort standards. From above issues, this book allow to describe the Historic Indoor Microclimate (HIM). The book is divide in two parts: Part 1, where we describe conceptual and methodological tools o define and study HIM; Part 2, where we report three case studies on Heritage Buildings.