Tag Archives: sustainability

Architectural oasis

On a recent trip to Abu Dhabi, taking a break from the air-conditioned malls and oven-like stamp-sized beaches, I visited the uninspiring monolithic mountain of marble that is the state-owned Emirates Palace Hotel.

A weirdly unspectacular place, clad in the requisite Gulf garb of gold leaf and crystal, the Palace is not too far in design from its neighbours, which happen to be real palaces. Domed and resplendent, the Palace looks bloated and heavy compared to more modern designs further down the (beautifully re-straightened…and re-re-straightened…) corniche.

The best part of the EPH is, however, done very well. It’s a temporary museum showcasing the development plans for the now world-famous construction site that will one day soon be Saadiyat Island. Billed as a ‘cultural capital’ of the Gulf, Saadiyat combines vast amounts of housing, office space and retail and leisure spaces with the eponymous jewels of the crown – a handful of theatres, museums, galleries and concert halls that rival the very best in the world.

A small corner of the hotel (about the size of St Pancras, then), is devoted to the Island and the architectural vision, ideas, boundaries and horizons that have been flipped, molded and entangled by the commissioned team of uber-architects. Reading like a who’s who of the uppermost echelons of architecture, the practices that are shaping this desert land are the world’s biggest, best, most daring and most sought-after. Not to mention most expensive. Frank Gehry, Zaha Hadid, Jean Nouvel and Tadao Ando – all masters of form and design. It is spectacular seeing how the desert seascape has been shaped and nurtured by each of these finial-dancing artists (who happen to be architects). Standing side-by-side, the Louvre, Guggenheim, Performing Arts Centre, Maritime Museum and Sheikh Zayed National Museum will form a seafront unlike any in the world.

White elephants or well-timed answers to a cultural vacuum, we shall see, but in the meantime they are guranteed to generate interest, not least because of the team behind the plans.

What really struck me, though, was the use of ecological imagery and natural design in the plans. Lush, verdant strands of imagination are mixed with images lifted from the comfortingly familiar pages of a well-thumbed GCSE biology textbook. Essentially informed by the building blocks of nature, the staggering complexity of the natural form is translated into futuristic visions of dwelling and social space, so that succulence is transplanted into an arid region.

Helices of plant structure blend with a filigree of cellular-looking latticed roofing and the ultra-modern liquid-mercury-in-a-wind-tunnell giant structure of Hadid’s PAC is reminiscent of both the Terminator and the brittle sponge of a bone – at once urban and organic. I know it’s a cliche, but the juxtaposition of the two seem to work strikingly well and is set off by the bland monotony of the backdrop – scrubby sun-scorched coastal desert.

This is yet another commercial project in a region where liquid gold has made a thousand Midases of a few Bedu. But putting my overpowering questions of sustainability aside, this is possibly the most exciting project the region has ever seen. The proof will be in the pudding, but it is safe to say the plans are more spectacular, more expressive and more imaginative than the building in which they are housed could ever be – many times over.

Crumble

As I sit at work, ho-huming silently to myself, i have plenty of time to think. Watch, and think.  I check my bank accounts, monitor the weather (political and meteorological) in the Middle East, explore Micronesia on google earth and visit Canadian ski resorts for virtual tours.  I look up sesquipadalian words in the dictionary and find an inspiring recipe for later on.  I email people. I feel like a naughty little imp, glibly tapping my friends and real workers on their shoulders, distracting their deep and reverential streams of commercial, worldliwise thought.  And, finally, apart from annoying my co-workers, I write this blog.
There’s a supermarket that tells us proudly that one of their smoothies is made with Andean blackberries. Forgive me, but aren’t blackberries one of those quintessentially english fruits? So much so that they’re practically an institution. They’re big over on the Emerald Isle too, or at least Seamus Heaney certainly thought so. They’re married to apples and they are everywhere – from greying railway track verges to tower-block-shadowed allotments. So, why oh why are we flying them to England from the Andes of all places?
Granted, it sounds pretty romantic, berries growing with a view of Macchu Picchu, their complex flavours informed by Incan terroir. Truth is, they have most likely come from a scrubby foothill on the outskirts of Lima,  peed on by feral dogs and planted cheek-by-jowl with the local guinea pig farm. Underpaid mothers and daughters shuffle along the hedgerows, their enormous skirts pumping up already massive backsides, dodging families of skinny over-breeding cats and ripping dusty plastic bags from the thorns. Underripe blackberries are drowned, thoroughly, in industrial-strength Milton and packaged in protective atmospheres before being shipped across hemispheres, oceans and continents. And then a supermarket packages them all up nicely or squishes them into a 2-day-old ‘fresh’ smoothie and charges you double the lady with the big bottom’s weekly wage.

I am not completely anti-air-freighted fruits and veggies - I certainly wouldn’t give up my thai holy basil, lebanese eggplants, Pakistani mangoes and Sri Lankan pawpaws without a fight. The trouble here is that we are importing ingredients that are local – not just in their indigenous proximity but in our collective conscience. I just don’t believe that an Andean blackberry is worth more, experientially, than a fresh one picked just down the road. If I’m wrong and the little critter in question does turn out to be plumper, juicier, more tangy and sweeter, then I take it all back.

If not, it all makes that crumble on Sunday taste just a little tart, doesn’t it?