The creative director of Issey Miyake has changed, the new director’s name (a little hard to remember, I have to admit) is Yoshiyuki Miyamae. The collection includes futurist flowers on the heads of the models and light clothes that float around them as they walk. And this look is just one of many! I can say, and perhaps I’m not so wrong, that black clothing became fashionable thanks to the Japanese designers (I’ll tell you a brief story of fashion). In the late 80s Japanese designers as Yamamoto, Miyake and Comme des Garcons came to Paris for the first time. They took black clothing to the runway, changing the language of fashion completely. The critics of the time was not positive, newspapers ran with headlines like: “Japanese funeral march on the runway in Paris”. Yet from that moment on, nothing would be the same as before, black (so far a symbol of negativity) takes on a new meaning: it expresses purity, elegance and distinction between classical aesthetics and a coarse one that puts the color at the core. Over the years we have witnessed a true revolution in clothing! (I don’t want to bore you further, if it were up to me I would write an entire page on the history of black). Speaking of innovation, today I’ve created such a stunning recipe that everyone would say “Wow, what is it?“, but actually it’s a very simple dish and also very appreciated! What about you? Do you like black?
For 4 people. 4 zucchini, 1 eggplant (quite big), 10 ripe cherry tomatoes, 2 cloves garlic, chopped parsley, 200g (7 oz) Brie cheese, 1 or 2 rolls puff pastry (depending on the size of the bundles you want to obtain), extra-virgin olive oil , salt and pepper.
Turn on the oven to150°(300 F). Wash the zucchini, eggplant and tomatoes carefully. Cut the vegetables into tiny pieces (halve the cherry tomatoes) and mince the garlic. Put some water in a large non-stick pan, add the garlic, parsley and vegetables. Cover with a lid and let wilt for 20 minutes, stirring with a wooden spoon and adding a little more water when the pan becomes too dry. When the vegetables are almost cooked, add the extra-virgin olive oil. Turn off the heat and set aside. Take some small cups that can go in the oven, put the cooked vegetables into them, together with the chopped Brie cheese and roll them up in puff pastry as if they were gifts. Bake for about 10 minutes or until the puff pastry becomes well inflated. Serve immediately and don’t forget to tell everyone there is a surprise inside: a non-edible clay cup. It’s a suggestion to serve vegetables in a funnier and better way, because of course from the top everything is to be eaten with a fork! Good luck with this bundle by Issey Miyake!
Photo Food: Taste of Runway. Photo fashion show: Alessandro Viero / GoRunway.com image courtesy of style.com