The Cookbook of Colour SS 2027 by Lidewij Edelkoort
Although cooking has been the favourite pastime of our century, we sense an even greater and deeper interest in culinary culture, exceeding all other influences and disciplines. Not only photographing food but preparing new dishes, people explore the overwhelming possibilities of flirting with flavour and creating unknown tastes, working with a multitude of proposals, from top chefs to amateur cooks.
Multiple grains, herbs and fruits transform salads and ragouts, almonds and pistachios become household ingredients, and pomegranates decorate all dishes. The influence of indigenous rituals is teaching us a new respect for ingredients and the ways of preparing food, while methods of preservation are reinvented, all becoming trends. The influence of scarring and roasting modify the molecular structures of vegetables to bring out flavour within one variety, while cuisines from Peru and Korea to Ghana are influencing our hybrid dishes when introduced to traditional recipes.
With the appetizing plating of tints and accents, the immense joy of cooking will infuse new joy into the designing of colour. Enjoy!
Lidewij Edelkoort Paris, June 2025
