Time and Pulque… or Architecture and Its Processes
(Originally published in Spanish in 2007). https://evoalab.substack.com/p/time-and-pulque-or-architecture-and
By Rodrigo Pantoja-Calderón
1. Pulque: an ancestral alcoholic beverage made from the fermented juice of the maguey plant.
Pulque, a traditional drink from Mesoamerica, is produced through the fermentation of aguamiel, the sweet sap extracted from the maguey plant. A cavity would be carved into the plant, and the liquid would be collected daily for approximately two months. In pre-Hispanic times, pulque held ceremonial significance; it was consumed by priests who, through it, clarified the messages of the gods. In the current business environment, few are willing to wait that long. The need to commercialize has led to significant changes in the way it is prepared. The process is now accelerated using industrial yeasts or, more controversially, with aggressive agents like excrement to hasten fermentation and force decomposition. Indeed, the subject is excrement.
Contemporary architecture appears to be experiencing a comparable crisis. Our discipline has lost value and credibility, largely due to the abandonment of thoughtful processes in favor of an increasingly impatient marketplace. The eagerness to speed things up has unfortunately turned architecture into an instant product: shallow, thoughtless, devoid of depth and intention.
A true process allows knowledge to accumulate, complexity to unfold organically, and the final result to acquire layers of meaning. The true value of a project is derived not from a transient flash of inspiration, but from the meticulous and methodical process through which it is refined. Authenticity and value are forged in the time it takes for a project to mature.
The quality of a building's architecture is determined by the depth of research that went into its design, the deliberate creativity that guided its design, and the constant reflection that shapes its identity. The process does not merely enhance the outcome; it completely transforms it. When we attempt to bypass or preempt this process, we limit our ability to experiment, correct, and innovate. We have chosen to prioritize the use of empty images, nonsensical aesthetics, and recycled formulas over essential exploratory tools. In essence, accelerating natural processes has the effect of reducing the sophistication of architecture.
In the culinary world, the time a dish spends in the oven is as crucial as the ingredients themselves. In the realm of winemaking, the aging process is pivotal in defining the wine's unique character. As one progresses through life, the accumulation of wisdom is a natural consequence. Similarly, the field of architecture requires a period of development, planning, and refinement. It is important to note that shortcuts can only serve to conceal underlying deficiencies. As the saying goes: Rome was not constructed in a single day.
At its most noble, architecture explores metaphysical and existential dimensions. It engages with being, with our relationship to the world, with how we experience space through the senses. It is only through in-depth, creative exploration that we can design environments that truly resonate with us, inspire us, and enhance our sense of connection to our human experience. Instant architecture is not capable of poetic expression and barely qualifies as building. This approach often results in a costume that is frivolous, manierist, superficial, and obsessed with profitability, rather than being transcendent.
When the creative process is rushed, it often leads to the replication of past languages and styles without considering new ideas or innovations. This can hinder progress and prevent meaningful contributions to the development of new languages and styles. For investors, time is a valuable resource. For creatives, it is their most important asset. A word to investors: in the long run, good design yields better financial returns. The emphasis is on quality over quantity.
Pre-Hispanic, Egyptian, Greek, Roman architectures have withstood the test of time because they were the result of rigorous processes, constant transformation, and relentless questioning. Their evolution necessitated a comprehensive study of materials, construction methods, and both triumphs and failures.
The quality of our product is comparable to that of a fine wine, in that only the best grapes are selected and the product is aged in barrels to enhance its flavor. In the kitchen, for example, a chef requires fresh ingredients, adept skills, and ample time to create a memorable dish. Diners, in turn, learn to wait. To savor. To value. Those unwilling to do so settle for mediocre wine, fast food, and forgettable architecture.
It has been demonstrated that accelerating the process does not necessarily improve the outcome; in fact, it can often compromise the quality of the result. The unfortunate result is that, much like substandard pulque made with excrement, we are left with subpar architecture.
