Alexander McQueen: a career in pictures

The late designer showed that fashion can also be art.

Having worked in fashion, I tend to agree with George Pitcher's opinion in the Telegraph this morning that it can sometimes feel like a "pointless and sordid industry". But that's about as far as we agree. A truly creative mind like that of Lee "Alexander" McQueen, who died last week, cannot fail to be inspirational.

McQueen showed that fashion can also be art. The tributes that poured in over the weekend stressed his ability to shock, surprise and awe with spectacles of insurmountable beauty.

His understanding of fabric and its relationship to the human body was fine-tuned as an apprentice on Savile Row. It was this perfect understanding that brought us low-slung "bumster" jeans, a trick of tailoring that elongated the torso and exposed the lower back, which he thought of as the most erotic part of the body.
 
As much a showman as a designer, McQueen forced his audience to look at things differently. The genius lay in his wacky and stunningly original concepts. Once he ordered car spraying robots to cover the model Shalom Harlow in paint as she stood on a rotating disc. This was long before that advert featuring the machines appeared on TV.

"You find a lot of ideas from my shows in adverts now. I find it a compliment," he said later in an interview with Sarah Mower at US Vogue. In other shows he had models dragged on to the catwalk by wolves and surrounded his audience in mirrors. "It was a great thing to do in the fashion industry -- turn it back on them!"

He did not, as the Daily Mail's Liz Jones says, merely create clothes for us to marvel at but not to wear. Unlike younger British designers such as Gareth Pugh, who has undoubtedly been influenced by McQueen's dramatic and sculptural aesthetic, he transformed his art and passion into a workable and very profitable business.

Fashion labels don't survive because ethereal, long-legged beauties buy their clothes; they profit when ordinary people buy in to that vision with their cold, hard-earned cash.

Below is a selection of highlights from McQueen's career.

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Alexander McQueen and Sarah Jessica Parker attending the Metropolitan Museum of Art Costume Institute Benefit Gala in New York 2006. Evan Agostini/Getty Images

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McQueen's ready-to-wear spring/summer 2010 show in Paris. FRANÇOIS GUILLOT/AFP/Getty Images

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McQueen salutes his audience for the last time, during men's fashion week in Milan. DAMIEN MEYER/AFP/Getty Images

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One of McQueen's signature hats at his ready-to-wear spring/summer 2008 show.

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Models at his autumn/winter 2009 show.

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With the stylist Isabella Blow in 2005. Blow, a close friend, committed suicide in 2007.

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The ready-to-wear autumn/winter 2009 fashion show at Paris Fashion Week.

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With the models Naomi Campbell and Kate Moss at a charity auction and fashion show in London, June 2004.

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With his mother, Joyce, who died shortly before Alexander's suicide.

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McQueen receives a CBE from the Queen, one of many awards honouring his contribution to fashion.

NANCY JO IACOI/GALLERY STOCK
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There are only two rules for an evening drink: it must be bitter, and it must be cold

A Negroni is the aperitif of choice in bars everywhere from London to Palermo - and no wonder.

The aperitif has the odd distinction of being the only alcohol that can always rely on a sober audience: it is the opener, the stimulant, a spur to the appetite for good food and good conversation. This preparatory beverage is considered the height of sophistication, and certainly nobody labouring in field or factory ever required a pep to their evening appetite. Still, to take a drink before one starts drinking is hardly clever behaviour. So why do it?

One reason is surely the wish to separate the working day from the evening’s leisure, an increasingly pressing matter as we lose the ability to switch off. This may change the nature of the aperitif, which was generally supposed to be light, in alcohol and character. Once, one was expected to quaff a pre-dinner drink and go in to dine with faculties and taste buds intact; now, it might be more important for those who want an uninterrupted meal to get preprandially plastered. That way, your colleagues may contact you but they won’t get much sense out of you, and pretty soon they’ll give up and bother someone else.

The nicest thing about the aperitif, and the most dangerous, is that it doesn’t follow rules. It’s meant to be low in alcohol, but nobody ever accused a gin and tonic or a Negroni (Campari, gin and vermouth in equal portions) of that failing; and sherry, which is a fabulous aperitif (not least because you can keep drinking it until the meal or the bottle ends), has more degrees of alcohol than most wines. An aperitif should not be heavily perfumed or flavoured, for fear of spoiling your palate, yet some people love pastis, the French aniseed drink that goes cloudy in water, and that you can practically smell across the Channel. They say the scent actually enhances appetite.

Really only two rules apply. An aperitif should be bitter – or, at any rate, it shouldn’t be sweet, whatever the fans of red vermouth may tell you. And it must be cold. Warm drinks such as Cognac and port are for after dinner. Not for nothing did Édith Piaf warble, in “Mon apéro”, about drowning her amorous disappointments in aperitifs: fail to cool your passions before sharing a table, and you belong with the barbarians.

On the other hand, conversing with your nearest over a small snack and an appropriate beverage, beyond the office and before the courtesies and complications of the dinner table, is the essence of cultured behaviour. If, as is sometimes thought, civilisation has a pinnacle, surely it has a chilled apéro carefully balanced on top.

The received wisdom is that the French and Italians, with their apéritifs and aperitivos, are the experts in these kinds of drinks. Certainly the latter are partial to their Aperol spritzes, and the former to such horrid, wine-based tipples as Lillet and Dubonnet. But the English are good at gin and the Americans invented the Martini. As for Spain, tapas were originally snacks atop a covering that kept the flies out of one’s pre-dinner drink: tapa means lid.

Everywhere, it seems, as evening approaches, people crave a drink that in turn will make them salivate: bitterness, the experts tell us, prepares the mouth to welcome food. The word “bitter” may come from “bite”, in which case the aperitif’s place before dinner is assured.

I like to think that a good one enables the drinker to drown all sour feelings, and go in to dinner cleansed and purified. Fanciful, perhaps. But what better lure to fancy than a beverage that exists only to bring on the evening’s pleasures?

Nina Caplan is the Louis Roederer Pio Cesare Food and Wine Writer of the Year

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 22 September 2016 issue of the New Statesman, The New Times