Carlo Scarpa Documentary

Carlo Scarpa (June 2, 1906 – November 28, 1978), was an Italian architect.

Scarpa refused to sit the pro forma professional exam administrated by the Italian Government after World War II. As a consequence, he was not permitted to practice architecture without associating with an architect. Hence, those who worked with him, his clients, associates, craftspersons, called him "Professor", rather than "architect".

His architecture is deeply sensitive to the changes of time, from seasons to history, rooted in a sensuous material imagination.

HITOSHI ABE - AOBA-TEI RESTAURANT (2004-05)

The restaurant, called Aoba-tei, which means “leafy place”, features perforated steel surfaces as a single continuous inner “skin”. This runs in an S-shape to contain both the reception area on the restaurant’s lower floor and the upper 30-seat dining area. “We made this steel plate as a seamless monocoque surface in order to create a seamless graphic surface for the images of zelkova trees, and to integrate the two floors smoothly,” he says.

The skin’s outer surface, made from 22mm-thick steel plate, performs 90û turns as the walls bend into the ceilings. The upper-floor ceiling height rises from just over 2m high at the front to 3.5m at the back. To achieve all the complex curves in the skin, a shipbuilding process was used in which key points are heated and chilled.

The spaces are lit with concealed downlights and by lighting behind the perforated skin. The overall effect is a golden gloom that evokes the ambience of a forest.

Abe also designed the chairs and tables – each is moulded from a single piece of birch plywood that references the curves of the inner loop – and the long walnut wood counter that runs down the back half of the upper floor of the restaurant.

Hitoshi Abe has his own practice, which he established in Sendai in 1992. Other projects of his include the 49,000-seater Miyagi Stadium, near Sendai, created for the 2002 World Cup, and the Miyagi Water Tower.

Aoba-tei is currently only open for special guests of the owner, who made his fortune in beef tongue, a local delicacy.

from Architecture and Interior blog and ICON magazine online

See the book The articulate surface ornament and technology in contemporary architecture by Ben Pell for more detailed description and drawings