If you know more about seasonal fashion trends than seasonal food options, or spend more time in the morning thinking about what you’re going to wear rather than what you’re going to eat, listen up. Lori Reamer, registered dietitian and longtime nutrition director of Canyon Ranch, has written The Food That Fits, using fashion theory to offer a foundation for creating a healthy, sustainable and individualized food practice. Intent on making food counseling fun and effective, Lori’s goal is to cultivate your food style.
Is the way to a consumer’s heart through their stomach?
Food is the new black.
Call it a slow simmer, if you will, but fashion’s fixation with food runs far deeper than alliterative appeal. They feed off each other: think of Dolce & Gabbana’s feature print of spring/summer ‘11/’12 (the ingredients of a vegetable soup strewn as liberally as the traditional floral print) or of American supermodel Karlie Kloss choosing to embolden her name not through a fashion line but with cookies made in a collaboration with Momofuku Milk Bar owner and chef Christina Tosi. Before one makes snide remarks of the weary stereotype of fashion people not eating, they certainly do. Jean Touitou of A.P.C and Azzedine Alaïa are renowned for their prowess in the kitchen, and fashion weeks are as much about the hottest places to eat as they are about the shows themselves. It is increasingly apparent that far from a brief flirtation, this is a relationship of lasting romance rooted in history and passion.