The underwater photography of Alexander James

Life, death and vanity.

“Still life” is surely one of the finest word couplings in the art historical vocabulary. It is a perfunctory and poetic term, making its meaning clear while leaving room for cerebral ping-pong. It makes you stew. The “still life” must, classically, refer to inanimate objects arranged for a portrait; a freshly cut cantaloupe spilling its seeds beside a dead pheasant. But stretched beyond the literal, the still life seems to scratch at the paradox of representation. What does any work of art do, if not stop time? And what has a work of art achieved, if it cannot make life from inorganic matter - inert smears of pigment, or light imprinted on paper?

The still life is often the foundation of a budding artistic practice – in childhood art classes we draw a bowl of fruit or a pile of tulips in the centre of the table. The model doesn’t move, it doesn’t change, but to succeed our still life must touch reality; we must preserve it. This mode of art-making has long been an exercise for study and skill development, a calm method for practise and improvement. The Italian Renaissance painters and later the Dutch Masters used the still life to show off – how sliver thin could they cut the line between reality and impersonation?

From this was born the Vanitas, a symbolist style of Dutch and Flemmish painting that sought to capture the temporality of earthy goods. Rendered from the biblical “Vanitas vanitatum, omnia vanitas” ("vanity of vanities, all is vanity"), here vanity took the connotation of the superficial, the ephemeral and the fleeting. More modern translations turned the phrase to "all is meaningless". Ticking clocks, human skulls, animal bones, bruised flower petals and tissue-like butterflies became the heavy handed symbols for the delicacy of life. The Vanitas tableau was defined by a meticulous brand of hyper-reality, photorealistic light and shadow, draped cloth you could feel and red meat you could smell.

The work of Alexander James, a London-based contemporary artist, draws from this tradition while making a few liberal interpretations. His work objectifies and delights in decaying fruit, cut flowers, insects and animal carcasses, placing them in familiar arrangements with a notable, but nearly often imperceptible difference - they are, in fact, underwater.

James considers his work as much sculptural as it is photographic – each piece is built in his Docklands studio before it is submerged into black, velvet-lined tanks filled with highly purified water. Then they are photographed; often it takes just once or twice to get the perfect shot.

The process has taken him over a decade to perfect and is an attempt to create work that feels at once photographic and painterly. “I started to experiment with different ways of making my works look more like paintings,” he tells me, “as well as discovering the properties of water in relation to light and movement as an image is created. The process is very intricate and scientific in its application, which provides a lot of heartache, as well as absolute joy when it all comes together.”

James likes leaving viewers “unsettled” and a little unsure of what they are looking at: “Regardless of the size, the subtlety of the works is very much a device used to allow deception to occur. By deception I mean that nine out of ten people that see the works for the first time think they are, in fact, paintings.”

He relates to Momento morti ("remember you will die"), another slogan of the Vanitas movement, whose “underlying message is un-replicated elsewhere in the art world - the theme being to remind us of the inevitability of death; and the meaninglessness of a superficial existence. There are several deeply important and moving events in my life which have driven my artistic direction”.

James has recently mounted a show, Intersections, at the Studio Buildings in Notting Hill. Pictured through water, his living sculptures become cold and seductive, like coy carp in a pond. He describes it like this: “The subtle distortions of light & movement from the waters own wave energy creates a unique effect. The subjects appear to be floating in a black space that neither interferes nor disrupts the subject matter. The collaboration within this void offers a serene and dreamlike sensation.”

He adheres to a doctrine of “in camera purity”, eschewing digital film and post-production editing in favour of “the caustic chemicals to which you expose these delicate strips of celluloid - all of which are unrepeatable moments in time.”

This is hardly surprising if we return, as he does, to the satiric nature of still life as false preservation from the inevitable. Fruit rots, people die, even a painting can be burned or a photograph buried. Life and its records are easily lost. James often destroys his assemblages after he’s shot them, sowing and reaping his own “unrepeatable moments in time”. Perhaps the cycle make them more beautiful. 

Alexander James, Intersections, runs from 26 April – 23 May at The Studio Building, Notting Hill, 21 Evesham Street, London W11

***

(Grace, 2011, by Alexander James) 

(Virtue, by Alexander James) 

(Resting Aria, 2013, by Alexander James) 

 

(Iris Bound, 2013, by Alexander James) 

 

Loves Resurrection, 2013, by Alexander James.

Charlotte Simmonds is a writer and blogger living in London. She was formerly an editorial assistant at the New Statesman. You can follow her on Twitter @thesmallgalleon.

ALAMY
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Putting the “savage” back in Sauvignon Blanc

This grape is so easily recognised that it might as well wear a name tag, but many varieties are brasher and bolder than you'd expect.

I was once the life’s companion of a man who was incapable of remembering names. This should have bothered him but he’d grown used to it, while I never could. At gatherings, I would launch myself at strangers, piercing the chatter with monikers to pre-empt his failure to introduce me. I was fairly sure that it was the other person’s name he couldn’t remember but I couldn’t discount the possibility that he had forgotten mine, too.

In wine, the equivalent of my bellowing is Sauvignon Blanc. This grape is so easily recognised that it might as well wear a name tag: it tastes of grass, gooseberry, asparagus and, occasionally, cats’ pee. The popularity of its New Zealand incarnation is probably partly a result of that cosy familiarity – which is ironic, given that “Sauvignon”, harking back to its evolution from wild grapes in France, comes from the French for “savage”. Never mind: evolved it has. “Wine is the most civilised thing we have in this world,” wrote the 16th-century author Rabelais, and he was born in the Touraine, where the gently citrusy Sauvignon makes an excellent aperitif, so he should know.

New World Sauvignons are often brasher and bolshier. It is likely that Rabelais’s two best-known heroes – Gargantua, who is born yelling, “Drink! Drink! Drink!” and whose name means “What a big gullet you have”, and Pantagruel, or “thirsting for everything” – would have preferred them to the Touraines. They work well with spice and aromatics, as Asian-fusion chefs have noticed, while the most elegant Loire Sauvignons, Sancerre or Pouilly-Fumé, make fine matches for grilled white fish or guacamole – in fact, almost anything enhanced by lemon. In Bordeaux, where whites principally blend Sauvignon and Sémillon, the excellent Dourthe is entirely the former; 9,000 miles away in Western Australia, Larry Cherubino makes a rounded Sauvignon in a similar style.

Many variations but one distinctive flavour profile – so I thought I was safe asking my best friend, an unrepentant wine ignoramus, whether she liked Sauvignon. Her shrug spurred an impromptu tasting: Guy Allion’s quaffable Le Haut Perron Thésée 2014, from Rabelais’s Touraine; a Henri Bourgeois Pouilly-Fumé Jeunes Vignes; and Greywacke Wild Sauvignon from Kevin Judd. Judd, who was largely responsible for making New Zealand whites famous when he worked for Cloudy Bay, is now putting the savage back in Sauvignon using naturally occurring (“wild”) yeasts that make the wine rich and slightly smoky but are not, by his own admission, terribly easy to control. This was the most expensive wine (£28, although the Wine Society sells it for £21.50) and my friend loved it.

She had expected to prefer the French wines, on the slightly dubious basis that she is Old World: of Anglo-Danish stock, with a passion for Italy. Yet only familiarity will tell you what you like. This is why bars with long lists of wines by the glass provide the best introduction. A favourite of mine is Compagnie des Vins Surnaturels, a Covent Garden joint run by two women, the sommelier Julia Oudill and the chef Ilaria Zamperlin. If the menu – scallops with Worcestershire sauce, croque-madame with truffled ham and quail egg – is delicious, the wine list is fabulous, with at least ten whites and ten reds at 125ml, with prices ascending into the stratosphere but starting at £6.

There are usually a couple of French Sauvignons, although many bottles still don’t name the grapes and the winemaker Didier Dagueneau (the “wild man of Pouilly”), whose wines feature here, preferred the old Sauvignon name Blanc Fumé. Thank goodness Sauvignon, despite its reputed savagery, has the manners to introduce itself so promptly: one sip, and you can move on to the congenial task of getting to know one another.

Next week: Felicity Cloake on food

Nina Caplan is the 2014 Fortnum & Mason Drink Writer of the Year and 2014 Louis Roederer International Wine Columnist of the Year for her columns on drink in the New Statesman. She tweets as @NinaCaplan.

This article first appeared in the 05 February 2015 issue of the New Statesman, Putin's war