In the Mood for…

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Autumn.

Creating a moodboard and concept sheet for an issue is one of my most favourite things about what I do. Afterall, I get to call sourcing photography, surfing Pinterest, browsing recipes sites, and reading magazines my job. This is what this week was all about.

Those who know me know that I am awfully selective about being mainstream. Granted, in producing a magazine, we need to cater to our readers. And our readers are….mainstream. However, as an editor it’s my job to inject some unexpected into the expected.

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The palette we’ve decided on will use a lot of gold, orange and plum with hints of pale green. And as usual I will probably try to sneak in tints of blue, just because I feel it allows eyes to rest while being inundated with visual after visual. It’s difficult to not default to browns and reds so we needed to throw in some pops of contrast. I’m also eying the colours of Moonrise Kingdom.

As we all know, autumn is the season for harvest. But in China, it’s not just about flavours and staples, but more so about eating the right seasonal ingredients to keep your body warm – literally. Therefore we will be incorporating chestnut, gingko, white sesame, taro and ginger into our heartier-than-ever recipes. Lots and lots of wonderful, pungent ginger to keep our systems cosy.

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For this issue, I just want to evoke that special autumn feeling of coming home to something warm. Isn’t that what it’s all about? Coming home to the smell of hearty homecooking, gathering around with loved ones, jumping into piles of crunchy, golden leaves, walking into a room full of laughter. It’s always a challenge for me to fuse East and West together (we don’t have piles of leave to jump through here in Shanghai, or apple pie, for the matter), but it’s fun to see how many ways we can sneak new ideas in.

Alright, Issue 10. Let’s get you started.

Photo: Tart + Tea, London, May 2011.
Images: Bouquet, Lipsticks, Yarn, Apples. Tarts, Citrus, Porridge.