From the colorful “dopamine dressing” in the summertime to the recent “Maillard style,” a new aesthetic trend featuring exciting color combinations is gaining popularity across social media in China.
The term “Maillard style” is actually a variant of the “Maillard reaction” of aesthetics.
In 1912, French chemist Louis Camille Maillard published a paper describing the chemical reaction between proteins and carbohydrates under heat in food preparation.
This phenomenon, well-known in Western cuisine, can be simply understood by the example where the color of raw steak changes during the gradual process of cooking.
Similarly, Maillard-inspired fashion involves creating layers of various shades of brown hues. The basic concept behind the style is to use various shades of brown as the main color palette, whether tan, reddish brown or warm yellow-browns, and combine them with khaki or off-white.
In contrast to the colorful “dopamine dressing” trend popular over the summer, the “Maillard style” employs a set of enduring, deep-toned earth colors, capturing the essence of the lush autumnal surroundings while bringing out a sense of comfort and warmth.
Many Chinese social media users have been sharing their Maillard-style outfit concepts online, saying the color combinations are an easy trick to elevate the style and make them look “good enough to eat.”