It Report
Back to Black
Published in May 2008 catering | economy | event design | flowers | Departments
If it seems like everywhere you look you’re seeing black, you’re not alone. These days, it may appear anywhere from the runway to your next entrée.
Why? In a time of economic uncertainty, black is pragmatic, reliable and classy, an attitude the fashion world embraced in its fall 2008 collections — “recession chic,” Time called it.
“It truly never goes away, especially when you want to get the idea of power, sophistication [and] elegance across,” says Leatrice Eiseman, a color consultant and director of the Pantone Color Institute.
Just as fashion designers are drawing inspiration from the color, Ryan Hanson of Be Events is finding ways to incorporate this mood into his designs. “For my events, I am using black (or similar dark colors) because they are deep tones, offer clean lines and create a ‘more expensive’ modern statement which is anti-white lounge! (Been there done that!),” he says. Hanson is exploring a range of dark tones — almost black, dark steel gray, dark black-brown and blended dark blue-black.
In Orange County, Calif., floral designer Kristin Brancaleone of The Treasured Petal is using darker tones in her arrangements. “Anemones with big black centers and other black flowers like black calla lilies, black dahlias, black scabiosa and black ti leaves are perfect ways to tie in a deeper, moodier palette with florals,” she says.
In food, black is making appearances in the form of such edibles as black carrots; Silkie chickens, which have black flesh; black soy beans/milk; and other naturally dark foods.
One thing’s for sure. As Eiseman put it: “Black is the new black.”