Calls to restore 'unique' aspect of Glasgow's Princes Square
Yet, time has taken its toll — and the pendulum no longer serves as a living science experiment in Glasgow City Centre.
READ MORE: Council under fire after using AI to help form new policy on smartphones in schools
For the last several years; it has been dormant, frozen.
It is my first time in Princes Square and as I ride an escalator to the basement level, I'm keen to see what the fuss is all about.
Because after years of inactivity, science-minded Glaswegians have launched a campaign to get the pendulum swinging again.
The pendulum, viewed from above. (Image: Josh Pizzuto-Pomaco) Glasgow City Heritage Trust boss Niall Murphy tells me that he first noticed the pendulum was no longer working while he was at lunch in the gallery last week. After checking the weight, he found it had been deactivated.
Created as an experiment by French scientist Leon Foucault 170 years ago, the pendulum's oscillation over a 24 hour period demonstrates the Earth's rotation. There are at least 130 Foucault pendulums across Europe, including 12 in the UK.
Murphy tells me: 'The pendulum is part of the original set-up in Princes Square. It's one of the small details that make the space feel very special and adds to the sense of place.
'It was made by the California Academy of Science in San Francisco back in the 1980s, around the same time 'Foucault's Pendulum' by Umberto Eco was written, funnily enough. It has travelled a long way to be here.'
Murphy says the shopping centre, which was named as Scotland's favourite building in 2016, is a 'great place' and 'fantastic space' which houses a lot of unique details paying homage to the city's artistic history.
Sitting adjacent to Buchanan Street, the shell of the building was designed in the 1840s, before being renovated and covered with a glass atrium in the late 1980s. The site was sold to property developers M Core in 2024.
'It is a really good example of a postmodern space in the city. Ironically, directly opposite from where the pendulum is in the basement there is a heritage wall,' Murphy notes, 'which highlights all the different and unique features of the building.'
The pendulum was installed in the 1980s, as this photo shows. (Image: Josh Pizzuto-Pomaco) The pendulum is easy enough to find, located at the centre of the building and wedged in between seating for Zibibbo and il Pavone restaurants.
Patrons sip cocktails and nibble on tapas as I peer at the abandoned pendulum, snapping photos from several angles. I must look quite strange.
Ironically, the wall that Murphy mentioned hails the pendulum as a key 'design feature' of the building, with one excerpt stating: 'In 1851, Jean Bernard Leon Foucault, the French physicist, demonstrated a free-swinging pendulum suspended from the dome of the Pantheon in Paris to conclusively prove that the Earth rotates.
'A weight suspended in this manner continues swinging in one direction relative to the sun while the Earth rotates. The northern hemisphere's anti-clockwise rotations produce an apparent clockwise rotation of the pendulum. Magnets have been mounted at the tip of the cable to counteract air resistance and gravity.'
A petition calling on the centre's owners to reactivate the pendulum was created in July 2023, but lay dormant until a surge of interest this week.
Paul Sweeney MSP, who is keenly aware of the importance of retaining Glasgow's heritage, tells me he is backing the petition.
He said: 'Glasgow is lucky to have a Foucault Pendulum in Princes Square, but it is a shame to see it is no longer working.
'Reactivating the pendulum would be tremendous for Glasgow. It would allow Glaswegians to continue to marvel at the remarkable scientific discovery, and it would show a willingness to preserve scientific heritage in public spaces.
'I will be writing to the management of Princes Square to ask them to ensure that the pendulum is in working order and I encourage people to take a few minutes to sign the petition."
Read more: 'Fun police': Decision made on the selling of ice cream in Glasgow parks
In the depths of Princes Square, huddled between tables of people eating lunch and the hurried footsteps of passersby, I gaze at the pendulum, now still. I'm met with a wave of nostalgia.
You see, this is all oddly familiar.
Growing up near Philadelphia, a highlight of the school calendar was a trip to the Franklin Institute, an ornate science centre named after Benjamin Franklin, he of key and kite.
At the heart of the museum, near the IMAX screen and planetarium, hangs a Foucualt pendulum, four stories off the ground. It has swung for more than 80 years, with a 85 foot wire pulling a 180 pound orb from side to side.
It's a memory I have tucked away in the back of my psyche, faint and faded — but the magic remains.
Sadly, that sense of wonder appears to have been lost in some quarters.
The Benjamin Franklin Institute is located in Philadelphia. (Image: Dan Mall/Unsplash) As campaign organiser Ethan Slater wrote on Change.org: 'The motionless Foucault's Pendulum in Princes Square has left a lasting impact on those who frequent the area. Its stillness has deprived people of a captivating spectacle.
'The absence of this intriguing pendulum robs the community of a unique educational and cultural experience, as it once served as a source of wonder and curiosity, especially for students and science enthusiasts.'
This is an issue which goes behind the glass walls of Princes Square.
As Murphy notes, the fate of the pendulum mimics what is taking place across the city, as historic motifs and architectural flourishes are being removed.
READ MORE: 10 Glasgow areas set to have fireworks ban
The heritage boss tells me: 'There are a lot of details in the building which are all to do with the Tree of Life — a lot of Mackintosh's designs play on this theme.
'Some of these details are being lost — they've been covered over and are disappearing. It's somewhat depressing.
'It's unfortunate, because features like the pendulum add to the sense of place for these buildings. But no one seems to care. We need to fight against this attitude.'
Indeed, apathy is one of the biggest challenges in the battle to maintain the built fabric of Glasgow.
How do we convince Glaswegians that beauty deserves to be protected, that the buildings around us tell a deeper story, one which is lost when they end up gutted or on the scrap heap?
Perhaps, it is as simple as looking up — and embracing the magic and wonder once again.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Independent
19 minutes ago
- The Independent
The popular snack that can increase risk of type 2 diabetes
Eating just three portions of French fries a week could significantly increase an individual's risk of developing type 2 diabetes, a new study suggests. In contrast, those who consume similar amounts of boiled, baked, or mashed potatoes do not face an elevated risk, researchers found. An international team, including an expert from the University of Cambridge, investigated the potential links between potato consumption and type 2 diabetes. Academics analysed health data from more than 205,000 US health workers, with repeated surveys about their diets tracking their well-being over nearly four decades. During this extensive follow-up period, some 22,000 cases of type 2 diabetes were documented. Overall the research team found that consumption of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes (T2D). But people who had a higher consumption of French fries – at least three weekly servings – had a 20 per cent increased risk. And those who eat fries five times a week appeared to have a 27 per cent increased risk. 'The risks associated with potato intake varied by cooking method,' the authors wrote in The BMJ. 'The association between higher potato intake and increased T2D risk is primarily driven by intake of French fries. 'Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D.' The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8 per cent. 'Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of T2D, reinforcing the importance of promoting whole grains as an essential part of a healthy diet,' they wrote. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. The research team also performed a review of all of the other studies on the topic which had similar findings. In a linked editorial, also published in The BMJ, experts from the US and Denmark wrote: 'This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes – French fries are often ultra-processed, whereas baked, boiled, or mashed potatoes are often minimally processed.' They added: 'With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority.' Commenting on the study, Dr Faye Riley, research communications lead at Diabetes UK, said: 'This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. 'Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. 'Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.'
Rhyl Journal
25 minutes ago
- Rhyl Journal
Eating fries over boiled potatoes increases type 2 diabetes risk
Those who consume similar amounts of boiled, baked or mash potatoes do not have an increased risk, researchers found. An international team of researchers, including an expert from the University of Cambridge, wanted to investigate any links between potato consumption and the risk of type 2 diabetes. Academics analysed data on studies tracking the health of more than 205,000 health workers in the US. Repeated surveys about people's diets were performed over almost four decades. And during the study follow-up periods, some 22,000 cases of type 2 diabetes were documented. Overall the research team found that consumption of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes (T2D). But people who had a higher consumption of French fries – at least three weekly servings – had a 20% increased risk. And those who eat fries five times a week appeared to have a 27% increased risk. 'The risks associated with potato intake varied by cooking method,' the authors wrote in The BMJ. 'The association between higher potato intake and increased T2D risk is primarily driven by intake of French fries. 'Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D.' The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%. 'Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of T2D, reinforcing the importance of promoting whole grains as an essential part of a healthy diet,' they wrote. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. The research team also performed a review of all of the other studies on the topic which had similar findings. In a linked editorial, also published in The BMJ, experts from the US and Denmark wrote: 'This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes – French fries are often ultra-processed, whereas baked, boiled, or mashed potatoes are often minimally processed.' They added: 'With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority.' Commenting on the study, Dr Faye Riley, research communications lead at Diabetes UK, said: 'This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. 'Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. 'Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.'
Western Telegraph
26 minutes ago
- Western Telegraph
Eating fries over boiled potatoes increases type 2 diabetes risk
Those who consume similar amounts of boiled, baked or mash potatoes do not have an increased risk, researchers found. An international team of researchers, including an expert from the University of Cambridge, wanted to investigate any links between potato consumption and the risk of type 2 diabetes. Academics analysed data on studies tracking the health of more than 205,000 health workers in the US. Repeated surveys about people's diets were performed over almost four decades. And during the study follow-up periods, some 22,000 cases of type 2 diabetes were documented. Overall the research team found that consumption of baked, boiled or mashed potatoes were not linked to an increased risk of type 2 diabetes (T2D). But people who had a higher consumption of French fries – at least three weekly servings – had a 20% increased risk. And those who eat fries five times a week appeared to have a 27% increased risk. 'The risks associated with potato intake varied by cooking method,' the authors wrote in The BMJ. 'The association between higher potato intake and increased T2D risk is primarily driven by intake of French fries. 'Higher intake of French fries, but not combined baked, boiled, or mashed potatoes, was associated with a higher risk of T2D.' The research team also found that replacing three servings of potatoes each week with whole grains was found to lower the risk of type 2 diabetes by 8%. 'Replacing any form of potatoes, particularly French fries, with whole grains is estimated to lower the risk of T2D, reinforcing the importance of promoting whole grains as an essential part of a healthy diet,' they wrote. But replacing potatoes with white rice was associated with an increased risk of type 2 diabetes, they found. The research team also performed a review of all of the other studies on the topic which had similar findings. Researchers found people who eat lots of french fries are at a higher risk of type 2 diabetes (Alamy/PA) In a linked editorial, also published in The BMJ, experts from the US and Denmark wrote: 'This finding also corresponds to the observed associations between high intake of ultra-processed foods and high risk of type 2 diabetes – French fries are often ultra-processed, whereas baked, boiled, or mashed potatoes are often minimally processed.' They added: 'With their relatively low environmental impact and their health impact, potatoes can be part of a healthy and sustainable diet, though whole grains should remain a priority.' Commenting on the study, Dr Faye Riley, research communications lead at Diabetes UK, said: 'This research shows that the link between potatoes and type 2 diabetes isn't as clear-cut as it might seem. 'Type 2 diabetes is a complex condition, with many factors influencing its development, including genetics, age and ethnicity. 'Diet is just one part of the picture, but this study suggests that how food is prepared can make a difference and reinforces the advice to prioritise whole grains and cut back on fried or heavily processed foods as a way to support a balanced diet and reduce your risk.'
