November 11, 2011 |
FROM THE VAULT (SUMMER 2011)
The two things that cause us the most joy are food and fashion. Admittedly the two don’t necessarily mix. There’s a reason why clothes look nice on models and not so nice on us in the changing-room mirror. And, no, we’re not spreading the word of food trouble and body-image disorder. We tried to get to grips with all that but we quite simply haven’t the willpower. The tapeworm didn’t work too well either. Simply put, we ate too much. Food is good. Food is glorious. Just picture a great big steak – fried, roasted or stewed. With frites. Some mustard sauce. Maybe a salad. Crème brûlée for pudding. The reason we go on about food is that we feel we’ve found a kindred spirit in our obsession with calorie-laden goodness: Hannah MacGibbon. Her pre-collection for Chloé was all about the colours you find on your plate. The plate was all signature 1970s slouch, the colours making you salivate. These are clothes to eat food in.
Caviar: the blue, almost-black velvets glint in the light like little pearls of Beluga on a silver spoon as they make their way to our waiting mouths. It’s a rich, deep colour. More a pool of colour that you can quite literally drown in.
Cream: the fur, soft and tufty, resembles, in its softness, a sleek, streamlined meringue, layered with peak upon peak of delicate whipped cream.
Lemon: as pale and rich as a tarte au citron. The chiffon pleated skirt and matching shirt even mimic the delicate, quiver-to-the-touch cream and egg filling.
Mustard: a rich golden yellow. Looks good as a flared corduroy trouser or lining a classic trench worn on the shoulders like a cape. Goes well with bangers and mash.
Orange: not bright like the fruit, just a little dulled down, more sophisticated. Think mango chutney. There are layers of colour. It’s three dimensional, not a flat 2-D shade. It adds richness to an outfit, in much the same way a chutney would to a chicken korma.
by Natalie Dembinska
