In Discussion: Food and Fashion
It might be Fashion Month, but all we see is food.
We’ve been paying close attention to the shows and events happening across the past fortnight in New York and London, and there’s one thing we can’t stop analysing: fashion’s obsession with food and restaurant culture.
In July, Elizabeth Godspeed wrote in It’s Nice That that food keeps cropping up in creative work, why as a society we’re overwhelmed with produce and, most importantly, what this all says about our current cultural moment. We recommend you read it.
Unsurprisingly, we’re completely food culture obsessed, and though the food-fashion axis is nothing new - Chanel’s AW 2014 show was set in a supermarket while Anya Hindmarch has long elevated cornershop brands - we’ve noticed how food has slipped further into our cultural consciousness over the past five years, gaining momentum through the pandemic, now resulting in the beautifully blurred lines between our taste and our style – where what/who we wear and what/where we eat are our social currency.
We could write a dissertation, but here are a few things of particular interest.
FOOD as ART
Is Laila Gohar the original food artist as we’ve come to know it? Potentially, and she remains at the epicentre of the scene, so far this month producing antiquity-inspired butter and chocolate sculptures for Luisaviaroma, an egg-alien landscape for Air Mail x Bloomingdale’s and 100 sugar-encrusted roses plus a hand-sculpted chocolate mirror (on which Martha Stewart commented to check what type of chocolate was used) for Simone Rocha.
Arôme Cassis, another long-standing member of the food as art movement, this week created a very on-trend, exceptionally chic and stainless-steel filled menu for Vogue100 x Emilia Wickstead.
And in a notable move, London-based chef and creative director, food artist slash stylist, Imogen Kwok has signed to Best Represents, Julia Sarr-Jamois’ new talent agency.
RESTAURANTS as SETS
Thom Browne hosted an intimate, candle-lit dinner at The Commerce Inn to preview his Spring 2025 collection, with guests kitted out in the designer’s pieces and the space set up for an evening of celebration, exquisite food and performance. And yes, Martha Stewart was in attendance, calling Thom “the consummate host”.
Meanwhile Eckhaus Latta put on a dinner, with food by Momofuku, that was also a fashion show, featuring an impromptu runway between two long tables, with friends of the brand modelling pieces from SS25 and the archive.
While our friends across the pond, mega-producers Care of Chan, kicked off NYFW by facilitating the revival of legendary NYC restaurant La Côte Basque for a night with J.Crew to celebrate the relaunch of their much adored catalogue. An all-round renaissance.
PRODUCE as DESIGN
Last month during CPHFW, SLOP - the magazine about produce - launched a chore jacket in collaboration with NN.07 embroidered with strawberries growing out of the left hand pocket. And none other than Andrew Garfield was papped wearing it.
Some of our favourite high-fashion brands, from Jacquemus to The Row, often involve elements of hospitality, baked goods and fresh produce in their content, campaigns, presentations and even products. This spring, LOEWE sent an asparagus tureen-turned-beaded bag down the runway as part of their AW collection that sees vegetables appear across clothes, jewellery and bags: produce crafted into accessories. Asparagus? For autumn? Confusing.
We’d be remiss not to mention both the high and the low, with none other than Lidl stepping into the zone too. Last week, the supermarket unveiled Patisserie Lidl, its first ever LFW pop-up as a follow up to its sell-out success Croissant Handbag by designer Nikolas Bentel of faux De Cecco pasta bag fame.
And, a touch off topic, but if you happen to be into the food-art axis also, and are in NYC soon, check out the Yes Chef exhibition at WSA, curated by Zoe Lukov, navigating the connections between food and power.
We’re looking forward to seeing what Milan and Paris, the fashion and gastronomic capitals of Europe, will deliver us...
More soon,
Gemma Bell & Company