I was fortunate to spend some time this morning chatting with one of Vancouver's most tenured and well-respected fashion designers. This gentleman has been a fixture in Vancouver for decades, and his generosity with the industry radiates in his words. There was something in his presence that reminded me a great deal of Thomas Haas, the pride of Vancouver's pastry scene, who is one of the most gracious teachers to be found in a kitchen. The potential parallels between food and fashion struck me immediately. Artfulness and respect for a particular aesthetic radiates from chefs and designers alike, and the truly great ones share their knowledge in a way that could not be further from secrecy.

The conversation quickly shifted to food, and we chatted about wine, and dining out. Our candid discussion on the essential nature of sufficient fat in ones diet was certainly a highlight. He gets it, and lives it well. With a diet that includes no processed food, soda or fructose, he is confident and well versed in what makes his body run like a well-oiled machine. But my astonishment came when we spoke about wine. He appreciates the diversity and nuances that can be found in international vineyards, and shops at reputable stores. But what it all comes down to in the end for him is the price.

This is a sentiment I've heard echoed loudly by the industry given the tiresome state of world economic affairs, but is it a fair one?

Do we question the price of great design in an industry that defines what is "seasonably chic" in the same way that we question the price of a bottle of wine? Wine is an agricultural product, but instead it is viewed as just a beverage. We immediately question the ability of farmers to make a fair living on the food and wine that nourishes us, but accept other high priced goods as though they are innately worth it. Is it possible to have the same appreciation of the provenance of wine, just as we have for a new outfit?

Wine and fashion both have strong ties to status and social perception. Neither is essential to life, but both invoke pleasure. One is consumed, becoming a part of oneself, while the other is worn, projecting an outward image of self. Society seems to accept paying high prices for garments, but struggles with paying a few dollars more for the assurance that their wine wasn’t made by a multinational that purchases grapes from across the border and synthetically adulterates the flavours.

The cultivation of all art is a sensory experience. Fashion is aligned with the senses of sight and touch, which continue to be regarded as more esteemed than the sense of taste. Agriculture is disconnected from the respect that fashion automatically garners. As a result, the consumer does not recognize the synthetic alteration, by way of additives that are routinely put in their wine. This synthetic product can no longer be considered wine, just as cheap knock-offs are not regarded as high fashion.

-Natalie