“美拉德”色系火了?看看今年秋天怎么穿!
“美拉德”原意是指美拉德反应(Maillard reaction)。
1912年法国化学家L.C.Maillard发现氨基酸或蛋白质与葡萄糖混合加热时形成褐色的物质。
后来人们发现氨基酸或蛋白质能与很多糖反应,这类反应不仅影响食品的颜色,而且对食品的香味也有重要作用,人们将此反应称为美拉徳(Maillard)反应或非酶褐变(non-enzymatic browning)反应。
图源:视觉中国
只要温度不高,如做红烧肉,这种反应产生的褐色物质无毒,且香气扑鼻,色泽诱人,是红烧肉、红烧鱼等成为美食的功臣,也常见于西餐中的炸洋葱、烤面包、牛排和烘焙咖啡。
Often described as non-enzymatic browning, the Maillard reaction gives a wide range of cooked foods their appealing flavors and colors. Sped along by heat, the Maillard reaction is actually a series of reactions, starting with one between protein and a reducing sugar, such as glucose or fructose.
The reactions produce flavor chemicals and browning in foods including fried onions, toast, steak and roasted coffee.
图源:视觉中国
各大社交媒体上的时尚达人,也纷纷用“美拉德”色系来挑战多样的妆容和穿搭。
简单来说,美拉德风格就是美拉德反映在美学上的一种变相运用。
在被时尚圈吸收后,“美拉德”就变成了棕色系穿搭,如大面积纯棕色系,或者加上橘红色系的点睛单品,还有更复杂的跳色。
人们也会根据牛排三、五、七、全熟的烤煎程度来进行色彩的搭配。
blue rare 近生牛排
rare 一分熟
medium rare 三分熟
medium 五分熟
medium well 七分熟
well done全熟
三分熟的“美拉德”营造轻松惬意的氛围感可谓是信手拈来
图源:视觉中国
五分熟的“美拉德”则更具巧克力般丝滑醇厚的美感
图源:视觉中国
而七分熟的“美拉德”自然而然地散发出了干脆利落帅气洒脱的气质
图源:视觉中国
多巴胺代表“快乐”,这便是多巴胺穿搭的重点。多巴胺穿搭经常运用高饱和度、颜色鲜艳的衣服,提升感官的愉悦。
Dopamine is a chemical messenger in the brain that reinforces behaviors that make you feel good. That's why it's often called the "feel-good" hormone. The thinking behind dopamine dressing is that wearing brightly colored clothes will often boost your mood.
86岁时尚博主 @康康和爷爷 挑战多巴胺穿搭,火速出圈图源:哔哩哔哩视频网站@康康和爷爷
其实,“番茄女孩”穿搭和番茄本身几乎没有关系,更多的是一种新鲜爆汁的番茄带来的清新感官。
The Tomato Girl aesthetic, surprisingly, has very little to do with the fruit itself, and more to do with the culture we most closely associate with fresh, bursting tomatoes.
图源:视觉中国
Tomato girls wear floaty linen dresses, their hair is un-styled and their makeup is natural (other than their red lipstick, of course). The only jewellery they wear is an antique ring passed down from their grandmother but they probably carry a basket bag filled with vegetables from the market.
图源:视觉中国
这么多穿搭风潮,你pick哪一个?
其实,正如时尚圈里常说的那句,“时尚易逝,风格永存”。无论什么风潮最流行,你喜欢的、适合你的就是主流!
来源:21世纪英文报
编辑:田冉
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