I was inspired to draw a connection with the recent Spring/ Summer 2010 Alexander McQueen runway.
HE IS AMAZING. His conceptual response to fashion and the runway is major with it’s Avante Garde staging as an installation. Going through his archival of runway shows I find myself saying over and over again “WOW” or “Oh my GOD!” even “WOWIE” was proclaimed. Each show is a meeting of massive multi dimensional morphing! Pure visual imagery and pleasure. MY GOAL is to go through each runway show and create a multi faceted menu:
Just read the didactics from Fall/Winter 08: “
ased on the British Empire, the Queens of England, the Duke of Wellington, toy soldiers and punk princesses, this fashion fairy tale is dominated by an ancient tulle-wrapped tree referencing the work of the artist, Christo. For the first half of the show our heroine is dressed in beautiful rags: nipped waisted jackets, Victorian-line dresses with S-bend corseted tops, textured, hand-knitted mohair and washed tweeds all in dark or neutral colours lend a make-do-and-mend feel to the proceedings. It isn’t long, though, before our Princess meets her Prince Charming, at which point she descends from her treetop habitat and finds all the riches of the world at her disposal. Her clothing duly explodes into colour and references everything from the wardrobe of the young Princess Elizabeth –crimson velvet New Look dresses, ermine wraps and a bastardised Union Jack print – to the palaces of the Maharajas – a draped, predominantly empire-line silhouette finished with paper-flat embroidered slippers, each pair bespoke and created to complement its own outfit.”
Brilliant! Is there a possibility that food and the runway can go hand in hand? Of course! The dark into bright juxtaposition of layers and layers evolves and just conjures up so many ideas that I could play with. But with my food knowledge being only so modest what will I conjure up? His details and his thoughtful selection of staging is just so inspiring. The other day at work someone offered me a taste of Vietnamese yogurt to which I replied “It tastes like Hello Kitty…Theres that artificial sweetness” . I often times will taste and see food, which is why I have to close my eyes from other distractions and to focus on my palate…
In this link is McQueen’s 2010 line titled PLATO”S ATLANTIS I find playful inspiration sparking up inside me again. Haunting and awe inspiring, it revives my imagination so that it doesn’t relocate to a less creative space…and that BUILDUP!
YUMM. This futuristic, reptilian, aquatic and hedonistic, fetish bound concept of this particular line sparked a vision of what I would be able to do with food. Most the time food at its purist form is the most attractive and this connection with wildly exotic can conjure up rich stews, pastas, bountiful and beautiful greens layers of flavor, seafood game meats…It’s beautiful really, it evokes a playful passion that imparts the same attraction when viewed, and surely enough thats relevant with food.