A rain chain in winter; Dresden Kunsthof Passage; Drainage planters near Pike Place Market in Seattle.
If there is a larger takeaway here perhaps it is about paths of least resistance, with regards to both the actual flow of water and design decisions. On the one hand, it is easy to blindly follow regional precedents and traditions with long histories (or grab whatever is handy at the hardware store). On the other hand, sometimes it makes sense to take a step back and decide consciously how to reveal (or conceal) a natural process.
Medusa from A Naturalist’s Rambles on the Devonshire Coast by Philip Henry Gosse, 1853.
Philip Henry Gosse’s Stunning 19th-Century Illustrations of Coastal Creatures and Reflections on the Delicate Kinship of Life
“These objects are, it is true, among the humblest of creatures that are endowed with organic life… Here we catch the first kindling of that spark, which glows into so noble a flame in the Aristotles, the Newtons, and the Miltons of our heaven-gazing race.”
Rain chains are a beautiful and functional alternative to traditional, closed gutter downspouts. Guiding rain water visibly down chains or cups from the roof to the ground, rain chains transform a plain gutter downspout into a pleasing water feature. From the soft tinkling of individual droplets to the soothing rush of white water, they are a treat to listen to.
Rain chains (‘kusari doi’ in Japanese) in concept are not a new idea. For hundreds of years, the Japanese have used the roof of their homes to collect water, transporting it downward with chains and finally depositing the rain water into large barrels for household water usage. Japanese temples often incorporate quite ornate and large rain chains into their design.
In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions.
...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong.