Tut-tutting erupted earlier this week when the soon-to-be publisher of Bon Appetit told an interviewer she didn’t see much difference between food and fashion.
In an interview in Women’s Wear Daily, Carol Smith, senior vice president and chief brand officer of Elle Group, said she was lured from her current job while having a drink with future boss Thomas A. Florio, Condé Nast’s senior vice president and publishing director:
“He said, ‘Could you ever see yourself doing for food what you did for fashion with Elle?’” Smith recalled. “I had never even thought about it….Then I started to think, you know, what’s the difference between food and fashion? Not much.”
Then came the reactions. Pete Wells, Dining Editor of the New York Times, said on Twitter that when he read the quote he “Dropped my entire tray of food.” A commenter on the ASFS Listserv said, simply, “Yikes,” to agreement. On the fashion side, the Uncouth Gourmands website said it was funny because “models don’t eat.”
But isn’t food just like fashion? Take today’s most beloved ingredient. While at a Baker’s Dozen event yesterday, a woman told me she had taken part in a cupcake bake-off with a secret ingredient. What was it? She didn’t have to say. It’s all the rage in ice cream, donuts, bread pudding and now, cupcakes. Yep. It was bacon.
What’s more, predicting new food fads is the bread and butter for many journalists. For just a few examples, see
- Acai is the New Pomegranate, from Supermarket Guru on ivillage
- Sara Moulton predicts food trends on ABC
- and other endless food trend stories, such as this one from the Food Channel on the Top Ten Food Trends of 2010.