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Recently, the narrative surrounding food has shifted drastically. Foods traditionally labeled as “white,” such as white bread and pasta, are now often viewed as overly processed and lacking in nutritional value. This has led to a health focus on complex carbohydrates and options derived from whole grains. The perception of so-called white foods varies by individual, revealing that a lack of color does not automatically signify a decrease in nutritional content. Foods like tofu and yogurt, despite their monochromatic appearance, can be rich in nutrients, while items such as water crackers and potato chips may not be as wholesome. Nonetheless, opinions regarding these foods remain divided.
When Color Trends Hit Your Plate
Pantone’s Color of the Year (COTY), once confined to the realm of design, now influences cultural palettes across various industries, including fashion and food. For instance, the selection of Cerulean Pantone 15-4020 in 2000 marked the beginning of this phenomenon. Six years later, it gained fame through a notable scene in The Devil Wears Prada, emphasizing the significant link between color, fashion, and consumer choices. Another impactful selection was the 2016 Rose Quartz, which quickly transitioned to the widely recognized “millennial pink.” This hue not only saw a significant increase in rosé wine sales but also inspired aesthetic choices in food establishments and product releases. Pantone has subsequently featured various shades connected to food, such as Chili Pepper, Mimosa, and the latest, Mocha Mousse, each intended to resonate with consumer emotions like comfort.
The Shades of Virality: Millennial Pink and the Rise of Edible Aesthetics
Social media has dramatically influenced how we perceive food, often elevating the visual presentation of dishes to heights of desirability. Since the late 2010s, millennial pink has emerged as a dominant color in dining aesthetics, often saturating restaurant interiors and advertisements. This trend can be traced back to a similar pink hue in the boxes used by Cambodian immigrant-owned bakeries in Southern California during the 1980s, chosen for economic reasons. The popularity of this pink was solidified by its association with popular culture, such as The Simpsons, which featured blush-tinted doughnuts in 1989. The cultural shift toward this shade has led to its commercialization, evident in the launch of themed products and even giant doughnut sculptures, showcasing a long-standing effort to associate pink with fun and nostalgia.
How Mac & Cheese Became a Crayon (and a Cultural Touchstone)
The relationship between food and color begins at an early age, as exemplified by Crayola’s iconic 64-color crayon set. In 1993, Crayola introduced a macaroni and cheese crayon, a tribute to the comfort food that resonates with many. This connection between food flavors and their corresponding colors drives consumer behavior and marketing strategies. For instance, leading nail polish brand OPI often draws inspiration from culinary experiences when naming their shades, with popular colors like Malaga Wine and Cajun Shrimp reflecting culinary connotations. The color “I’m Not Really a Waitress,” inspired by Chianti, highlights the intersection of food culture and personal expression, emphasizing how touchpoints in the food industry can empower those seeking broader aspirations.
Source
www.bonappetit.com