Webinar by Li Edelkoort, Spring Summer 2027 & Preview AW2728

PROGRAM

13:30 – 13:40 Welcome
13:40 – 14:15 THE COOK BOOK OF COLOUR Summer 2027 : Colour Forecast
14:15 – 14:45 THE FOOD OF FASHION , Summer 2027: Fashion & Textile Forecast
14:45 – 15:00 Break
15:00 – 15:40 Every Room will be a living Room: Lifestyle Book 2027
15:40 – 16:00 Preview of the Colour Book Winter 27-28

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General Admission attendees receive a miniature S/S 2027 trend booklet! 

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THE COOKBOOK OF COLOUR

spring / summer 2027 colour & fashion 

Although cooking has been the favourite pastime of our century, we sense an even greater and deeper interest in culinary culture, exceeding all other influences and disciplines. Not only photographing food but preparing new dishes, people explore the overwhelming possibilities of flirting with flavour and creating unknown tastes, working with a multitude of proposals, from top chefs to amateur cooks to colour designers.

A tomato used to be red yet now comes in black, brown, purple, green and yellow! Therefore, this new colour forecast is a cookbook, building harmonies as if making a dish, assembling flavours in new ways, using fragrant memories to design emotional colourways and discovering unknown tints inspired by indigenous ingredients. With the appetizing plating of tints and accents, the immense joy of cooking will infuse new joy into the designing of colour, fashion, textiles and prints. 

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THE FOOD OF FASHION

spring / summer 2027 fashion & textiles

Food’s relationship with fashion inspires the making of perfect cloth, the dyeing of strange colour, the rethinking of pattern and proportion, and the longing for more conventional ideas, such as men’s suits in streetwear or using linen for workwear and silks in couture. Silk could in fact become the vanilla of the season, making everything fragrant and fantastic. Fashion still has a lot to learn from food, listening closely to product expansions and promotions, understanding that transformation is essential to progress, adopting seasonal tastes by the week, blending opposites that attract, and believing in the power of taste.

A taste for ancient principles, when our ancestors created unique recipes, infuses flavour into innovation, encourages dialogue between diverse origins, and introduces wholesomeness as a keyword for the future, savouring generosity and grace, honesty and integrity, kindness and virtue. Bon appétit!