This Is What Every Fashion Girl Will Wear With Skinny Jeans in 2018

If you’re already contemplating ways to make your skinny jeans look fresh in 2018, well, we salute you. It’s easy to just wear the same pieces with them over and over, but it can get a little dull, which is why it’s always a good idea to have a few forward skinny jean–friendly trends in your arsenal at all times. Accordingly, we recently scoured the S/S 18 fashion week runways and streets to find the new trend we expect to see worn with skinny jeans on repeat in 2018.

Our verdict? Trench coats. For S/S 18, many designers (including Balenciaga and Loewe) imagined up unique takes on the traditional trench coat, all of which would like perfect with skinnies. And if you prefer something sans bells and whistles, those are also fashion girl–approved. To see the latest trench styles on the runway and how the fashion crowd has been styling them with skinny jeans, read on.

Food Fashion: The Next Trends In Local Food

n a world of Instagram food brags, hashtag sandwiches and miracle berry suppositories it’s easy to think of food fashions as being a contemporary phenomenon, but they have been around as long as any other fad, possibly longer if you consider we started being fussy about food when we were still butt-naked and living in a pile of sticks.

A high-protein diet is like a pair of flared jeans – the colours and materials may change but eventually it will be back in style, teenagers are going to be obsessed with it and you’ll still look ridiculous if you’re over 40 and try too hard to join in. Like flared jeans, I stopped being cool after the 90s, and looking back at my Thatcher-era childhood I’ve realised that the dominant food fad wasn’t the sort of thing you’d probably expect (juicing, nouvelle cuisine, Spud-U-Like) but the specific variety of faux-Americanism that thrived in Jersey’s family restaurant market. I grew fat on Coke floats at Waterfront Pizza and Central Park, scoffed pork benders at the Wimpy and remember the despair of my hippy parents when I blew all my pocket money on dubious hot dogs at the funfair. I thought the trend for clean eating and wheatgrass smoothies had killed off this style of restaurant for good outside planet takeaway, but the grease has floated back up in a new, hipper form. We’ve stopped flogging chicken in a star-spangled basket in favour of checked shirt hillbillies and rustic pulled pork BBQ, but Ole Zeke’s Shoreditch BBQ is no more authentic to the deep south than Jason Statham doing an American accent, and a lot of artisan sourdough pizza is no closer to Italian food than the Waterfront’s beloved Cicero.

Cutting edge:

superfoods and sinner foods

Although BBQ meats go in and out of fashion, the most persistent food trend of the 80s is one that shows no sign of going anywhere, so if you want to get ahead of the curve all you need to do is arbitrarily start dividing everyday foodstuffs into good, bad and super food categories and build a half-baked philosophy around them. This always suited me because I’m fussy to the point of obsession and was happy to learn of equally picky people who ran arbitrary crusades against eggs, red meat and tasty, tasty fluoride. It doesn’t matter what the offending food is, because in the 80s butter gave you cancer and now butter is okay to eat by the ounce whilst margarine is so deadly they are loading it into planes and dropping it on ISIS. Berries have been viewed like magic nutritional gems since I was in nappies, but eventually, this luck has got to end and acai, goji and blue berry fruits will be seen as the dingleberries of the devil himself. Even some fundamental building blocks of our diet (wheat, carbohydrates) have fallen under suspicion, so you might as well throw caution to the wind and open a fashionable restaurant where the inclusion of ingredients is vetted by a panel of angry toddlers.

Post-Brexit British cuisine

The most challenging new food fashion will arrive by necessity when the Brexit bun finally comes out of Theresa May’s oven, and the French build a wall to stop us importing camembert and Bonne Maman apricot jam. If we evoke the Blitz Spirit and look on the bright side, this could trigger a resurgence of a style of cooking that was, again, very popular with fussy children with an innate distrust of green vegetables: good honest “pub grub” with “none of that fancy foreign stuff” a.k.a. sophisticated flavours or balanced nutrition.  My parents were aghast at my love for the brown, meaty food offered by some other families – accompanied with boiled vegetables, excessive salt and a bowel movement frequency that synchronised with episodes of Emmerdale. Allegedly this was true British grub, and probably the reason that most of our nation’s successful chefs speak French. Nonetheless, we’ve already seen a couple of half-decent attempts to reinvent a less hideous British cuisine on the part of chefs like Jamie Oliver and Heston Blumenthal. Maybe an enforced isolation from Europe is the final push British cuisine needs – a ban on foie gras and carpaccio might compel creative cooks to spruce up our native Pukka pies and apple crumble into something that will earn Michelin stars and make the people of Europe jealous of us once again. Or, it might condemn a generation to a diet of brown stodge and grey meat, whilst fruit and veg are sold under the counter like German porno mags, and groups of europhiles gather in secret to gorge on illicit couscous and brioche. 

A new Asian flavour

In my youth Jersey always preferred its seafood deep-fried and covered with mayonnaise, but in the civilised world the hottest trend was Japanese food, specifically sushi. I learned about east Asian food from video games and confusing references in the Guardian, but eventually Jersey caught up and we now have two restaurants serving sashimi, as well as at least three Thai eateries in every parish except St John, where lemongrass is banned in case the kids smoke it. The market is ready for a new Asian cuisine – but which one? Vietnamese street food is having a moment and benefits from a complex French influence, Malaysian food fuses Chinese and Indian traditions, and Filipino ingredients are bold, flavoursome and available in St Helier. However, Korean food is my personal favourite, and I also think that a restaurant could capitalise on anti-Trump sentiment by theming its restaurant around one of his greatest enemies – the brave, the beautiful, the oppressive: North Korea.

Korean food has the complex spices that Jersey people love in Chinese and Thai food, but uses them to create regionally distinctive dishes such as the sumptuously meaty bulgogi, the mixed rice masterclass of bibimbap and that inescapable spicy cabbage preserve, kimchi. This could be served up alongside propaganda art (always fashionable) and the authentic retro style of a nation where culture hasn’t been allowed to develop since the 1950s. Potential investors should note some ethical downsides, the main being that the dishes I’ve listed are only available to average citizens in South Korea, as most people in North Korea are actually forced to survive on a diet of boiled grass and chicken water.  There’s also the whole “ruled by a tyrant” thing. Those are minor criticisms though, as “Waterfront Pizza, but themed around North Korea,” is the type of pitch that would go off like a rocket if we had a local equivalent of Dragon’s Den, and we all know that North Korea loves rockets. Let’s see the UN Security Council pass a resolution against Coke floats – they wouldn’t dare.

Food, fashion and trends: why there’s an unlikely intersection between food and fashion

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

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.

One of the most interesting aspects is how food and fashion influence and percolate through society in similar ways. Think of fashion’s recent predilection for using neoprene and scuba materials as analogous to the food industry’s obsession with nitrogen – it’s all about the latest in fashion and food technology, respectively. Lee Tran Lam, who writes one of Australia’s popular food blogs, The Unbearable Lightness of Being Hungry, compares the influence of trends in the food industry as similar to those of the catwalk; the worldwide effect of cronuts (for the uninitiated, dare to Google it – it’s a cross between a doughnut and a croissant) is not unlike Balenciaga’s ruffles filtering down to the high street. “Food, like fashion, is driven by trends, seasonality and the occasional gust of hype,” says Lam. When Dominique Ansel’s bakery in New York opens each morning there is already a line of customers ready to snap up its $5 cronuts, spurring on copycats and a black market of cronuts where they can cost as much as $40 each. “It’s led to worldwide interpretation,” says Lam. “In Australia now, there’s Adriano Zumbo’s zonut.” And if the macaron trend is anything to go by (it enjoyed a flurry of popularity that peaked with the launch of Ladurée, before McDonald’s started making them), by the time this story goes to print cronuts may soon be coming to a fast-food outlet near you.

“When you are obsessed and intrigued by beauty and craftsmanship in fashion, I think it’s a natural extension to be obsessed with amazing food,” says Caroline Issa, executive fashion director of Tank magazine. Elettra Wiedemann compares the allure of a handcrafted Birkin bag with that of a locally sourced, organically grown tomato. “Both tell a story, were a labour of love and connect the consumer to an artisan and tradition,” says Wiedemann. “That’s what has gripped the imagination of many people in fashion.” As a model and activist with a focus on food, health and sustainability, Wiedemann has become something of a poster-woman for a modern approach to fashion and food. The daughter of Isabella Rossellini, she is ensconced in the world of fashion (her friend, designer Giambattista Valli, played matchmaker by introducing Wiedemann to her now husband) and she also hosts US Vogue’s Elettra’s Goodness, a show on YouTube where she cooks with guests such as Grace Coddington and Blake Lively (who herself is at ease talking about her love for Christian Louboutin heels as her new La Cornue kitchen). YouTube, in fact, has become a platform for models looking to exert their flair for food; there is also Jourdan Dunn, who cooks family favourites and enlists fellow model Cara Delevingne as an occasional sous chef.

There is a level of luxury and diligence that is required in pursuing fine food. It has in effect become a relatively affordable status symbol. A Hermès Birkin costs thousands, but a seven-course degustation with matching wines at El Celler de Can Roca, the top restaurant on Restaurant magazine’s World’s 50 Best Restaurants 2013 list, in Girona, Spain, will set you back about $250. While fashion retailing has softened, food retailing is on the rise. Think of it as the “lipstick effect” (and, at worst, accessible hedonism) – in hard times, luxury shopping does not completely disappear but it morphs into something else; a consumer deems it more cost-effective to spoil themselves with a bar of gourmet chocolate than splashing out on a new dress.

Then there is the limited-edition, must-be-the-first-to-have-it appeal. Renowned restaurant El Bulli (which closed in 2011) had a waiting list believed to be longer than the one for Chanel’s sold-out espadrilles. The food industry is constantly evolving with new cooking stars, hot restaurants and must-try dishes being named daily, and achieving these checkpoints shows off one’s amateur gourmand status. “I think the fact that they’re both fields that push people to experiment and be inventive leads to lots of new ideas bubbling over and gaining attention,” says Lam. For Jenny Capano, quitting her job at 3.1 Phillip Lim in New York with her friend Tara Gilson (also of 3.1 Phillip Lim) to relocate to Paris and start The Sporting Project, a food and fashion consulting firm, was a clear choice. “The funny thing is that when I worked in fashion I always felt that if you weren’t talking about the shows, you were talking about where you were going to eat for dinner and what’s the new restaurant.” Capano and Gilson join a gilded league of former fashion industry members who work in food, such as Adam Rapoport, who went from style editor at GQ to editor-in-chief at Bon Appétit, former fashion model Martha Stewart and Nigella Lawson, who, before becoming a celebrity cook, was a food writer for British Vogue.

It is no coincidence that Paris is the capital of both food and fashion. King Louis XIV set out to make Paris the arbiter of taste and style, giving rise to celebrity chefs and courtiers as part of his mercantilist approach of economic and political policy under the advice of his controller general of finance, Jean-Baptiste Colbert, long before Marie-Antoinette (in)famously became a trendsetter in her own right. Louis XIV saw that becoming a leader in food and fashion was a “soft power” and encouraged tourism and increased exports.

But with increasing homogeneity thanks to globalisation and the influx of fast retailing making the street style of Shanghai not much different to that of Sydney or Stockholm, food is perhaps becoming one of the last few differentiating symbols. It is personal and creative expression at its most basic – flats or heels, cupcakes or ice-cream, leather or lace, poached or fried? Food, like fashion, has its tribes, but its lower price makes it easier to try new experiences.

Everyone has their two cents to contribute about their most memorable meal or where to purchase the best pair of jeans. Food and fashion are a daily means of self-expression – yes, there’s as much weight in crafting one’s own image when choosing Céline’s minimalist chic as to opting for a green smoothie with kale, futuristic Christopher Kane to tacos from a food truck. Savvy celebrities can use this to their advantage as well. It adds to Blake Lively’s golden girl persona that she can simultaneously shimmy on the red carpet in an embellished Marchesa gown while enthusiastically espousing what she learnt in a private class at New York’s Per Se restaurant, and increases Karlie Kloss’s small-town-girl charm when you read that her favourite hobby is baking. (Or for others, it can be polarising – take, for example, Gwyneth Paltrow and her vegetarianism.) “You need to get dressed once you tumble out of bed and you need to think about all the mealtimes that will get you through the day,” says Lam. “It doesn’t matter if you live in the metropolis or the Amazon, everyone is eating and everyone has traditions linked to food,” says Wiedemann. “Food provides a glimpse of our culture and lifestyle.”

Naturally, the overall growth and fascination with food is a contributing factor; think MasterChef, David Chang (of Momofuku) and his Twitter account, new international food titles which borrow fashion’s cool-stylised aesthetic (KinfolkGather and Cereal) and the popularity of the brunch meeting. Patterns in socialising are also in the mix; social activities, particularly with women, are now planned around coffee or a meal rather than, say, shopping in a bricks-and-mortar store. This explains our love for a long, weekend brunch (and those queues), which will surely be caught on fashion’s favourite social media platform of Instagram. Someone like Natalie Massenet of Net-A-Porter is just as likely to Instagram an image of her pasta dish or the Malteser cake she made as her latest fashion purchase. On Vogue Australia’s Instagram account, images of fanciful desserts are as popular as the new season’s fashion.  “There seems to be more interest now, perhaps because we’re able to see what’s appearing on dinner tables around the world or inside acclaimed restaurants thanks to food blogs, Instagram and other social media,” says Lam. “Especially given how the never-ending social media cycle has trained us all to pounce on the next cool thing and retweet, repin and share.”

Some have argued that women’s fascination with food is regressive and anti-feminist. Aren’t we undoing the work of feminism if we’re suddenly revelling in the art of jam-making while eyeing off the latest Charlotte Olympia heels? This is answered by what writer Peggy Orenstein refers to in a 2010 article in the New York Times as the femivore movement – an “unexpected out from the feminist predicament, a way for women to embrace homemaking without becoming Betty Draper”. Rather than seeing this as a backwards step, the femivore movement is about reclaiming previously gendered arenas like food and domesticity because, after all, women have historically been in charge of feeding the family. It also draws attention to women’s role in creating and consuming food as more than just fuel, but also as part of a lifestyle choice and for enjoyment, too.

“The timing just seemed right,” says Kerry Diamond of the decision with co-founder Claudia Wu to launch the fashion and food magazine Cherry Bombe, which reached its funding target on crowd-sourcing site Kickstarter ahead of deadline. Kloss appears on the cover of the launch issue, which features other fashion foodies such as Garance Doré and Sofia Coppola. “We didn’t expect the reaction and, obviously, this is something that women are hungry for in multiple ways.” “Food is coming into

its own as an art form,” agrees Wu. “People are elevating food from just sustenance to something with style.” Between Wu and Diamond, their CVs name-check Lancôme, WWD and independent fashion magazine Me.

The merging of food and fashion results in mutual lifestyle-ification. The store Merci, which is in a mansion in the Marais district in Paris, stocks a range of designers alongside three different cafes, and London’s Dover Street Market is a retail must not just for its extensive Comme des Garçons products but for the Rose Bakery upstairs. Evolution has forced fashion brands to enhance their competitive edge by exploring lifestyle components, like Hermès including a cafe in its Saint-Germain-des-Prés store. “Fashion gains inspiration from everywhere,” says Capano. “It’s not really just about fashion, it’s about a lifestyle.”

There are the big-name fashion and food collaborations that make headlines – Alber Elbaz for Ladurée and Armani chocolate – but what is most enlightening is the philosophy of extending your taste beyond what you wear, to other areas in your life. “It’s nice to inspire the whole act of nourishing, and in all its forms,” says Diamond. “Nourishing the stomach, the brain, the eye and each other.” The one thing that can be relied upon, despite the ebb and flow of trends in food and fashion, is the enjoyment that comes from living a stylish life to its fullest, from what you put in your stomach to what you put on your back. As Yves Saint Laurent once said: “All elements of life follow a certain style.” Yet there’s one thing that never goes out of fashion, and that’s good food.

The New Sneaker Trends You Need to Know About

It’s a crazy time in the world of sneakers. These days, getting a hold of the coolest new set of kicks proves to be nearly impossible with most pairs selling out almost immediately upon release. Waiting lists are blowing up, resale sites are raising their prices, and on top of all of that, doesn’t there seem to be a new “revolutionary” sneaker drop every other day? How is one to keep up? That’s what we’re here for.

While classic sneakers are always a good investment, there are five new sneaker trends brewing, and as the fashion-obsessed shopper we know you are, reading up on those five new sneaker trends is an absolute must. The styles ahead are definitely a little out of the box, but so far, we’ve seen all different style types rock these sneaker trends, from elegant, dress-loving It girls to the chillest Hypebaes. All you have to do now is decide which cool new pair is the perfect pair for you.

The Flattering Accessory Every Celeb Is Wearing

Sure, shoes and handbags are worthy of the attention they frequently receive, but this year, there is no ignoring the accessory that makes every outfit more flattering: belts. It girls like Gigi Hadid, Emily Ratajkowski, and Blake Lively have been cinching them over dresses and coats, into the belt loops of their jeans, and over jumpsuits as of late, proving that it’s a simple way to define your waist and add interest to your look. Belts have been and always will be a thing, but as you’ll see from the celeb looks ahead, 2017 has undoubtedly been the year they’ve truly stood out as an It accessory.